BBQ Meatball Sandwich

This easy, slow-cooked meatball sandwich lets you set and forget. Loaded with savory flavor and topped with our peach coleslaw, it makes for a delightfully unexpected entree.


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 1/2 cup bread crumbs
  • 1 cup chopped onions
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red flakes
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoon fresh thyme, minced
  • 1 tablespoon dijon mustard
  • 1/2 cup fresh parsley, chopped
  • 2 eggs
  • 4-5 cups of your favorite BBQ sauce
  • 8 buns or rolls


  1. Combine all meatball ingredients, except the BBQ sauce, into a large bowl. With your hands, mix all ingredients together well.
  2. Roll into 1 1/2″ balls, about 32-36 balls.
  3. In a large skillet over medium to high heat with 2 tablespoons olive oil, brown the outside of the meatballs for 3-4 minutes.
  4. Place the meatballs in a crock pot, and pour in the BBQ sauce. Add more BBQ sauce if all meatballs aren’t covered. Cook on low for 3 hours, until meatballs are cooked through.

To assemble: Carefully spoon 4 hot meatballs onto each bun or roll, and top with a scoop of peach slaw. Plate and serve.

Recipe by Brendan McCaskey. Photography by Sara Nevels.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.


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