Slow Cooker Blueberry BBQ Meatballs


Slow Cooker Blueberry BBQ Meatballs


Slow Cooker Blueberry BBQ Meatballs
Slow Cooker Blueberry BBQ Meatballs

Slow Cooker Blueberry BBQ Meatballs is the perfect dish to serve as an appetizer for your next cocktail party or casual dinner gathering. Meatballs in your slow cooker could not taste juicier or more flavorful. They sit and simmer for hours, while drinking in the amazing flavor of each ingredient and a fabulous taste explodes in your mouth on the very first bite. For this recipe, use your favorite bottled bbq sauce whisked together with blueberry preserves or make your own favorite BBQ sauce from scratch. Either way, your meatballs will be so enticing to your guests that seconds and thirds will be the only option. 


Slow Cooker Time LOW4 hr

OccasionCasual Dinner Party, Cocktail Party, Family Get Together

Recipe CourseHot Appetizer

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I have made a slow cooker sauce for meatballs that used raspberry jam in the past but I have never thought to combine blueberry with meatballs. I bet that is a taste sensation for your taste buds. After reading over the recipe, I do like what I saw and the picture looks delicious. Will have to try this.

I never would have thought to use blueberry preserves in my meatball recipe. I definitely gotta try this!

The goat cheese and the shallots used in this recipe really give it a fancy touch. I've seen recipes online before for blueberry meatballs before, but they always seem to use those salty not so good for you frozen ones. I come from an Italian family, so i truly appreciate that in this version you actually make the meatballs from scratch! Well done!

This is such an interesting take on meatballs! Can't wait to make this for my next potluck party.

What an interesting concept. This reminds me of a new take on Swedish meatballs! I am not too sure how much I would enjoy the blueberry flavor but I think raspberry preserves would be amazing. I've had some delicious French-themed burgers with raspberry preserves and brie cheese before so I would use those ingredients instead of the blueberry preserves and goat cheese. Perhaps, a strawberry or fig jam would be tasty, too!


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