Fall is just around the corner and with kids going back to school it’s time for easy slow cooker meals! These Slow Cooker BBQ Bison Meatballs are the perfect protein to serve with some coleslaw, sweet potato salad, grilled veggies, or on top of a salad or cauliflower rice. They’re also great as a tailgating appetizer as well!
You’ll start by combining some ground bison (or ground beef if that’s more your style) an egg, minced onion, garlic, and a few spices to make the meatballs. If you have the time, I suggest searing them off in a hot skillet to brown the outsides before transferring to the slow cooker with the BBQ sauce. This helps add another depth of flavor but you can add them to the slow cooker raw and increase the cooking time a bit if needed.
I love using Steve’s PaleoGoods Peach BBQ Sauce with its subtle sweetness and slight tang. You’ll likely have some leftover sauce in the slow cooker so I’ll give you a little hint as to how to not waste it … Add it to some shredded chicken or pork for BBQ for later in the week. Not only are you meal prepping just a bit to make your life easier later but you’ll be saving money by not wasting ingredients. Easy!
Slow Cooker BBQ Bison Meatballs
Serves: 4 as a main or 8 as an appetizer
- 1 lb ground bison
- 1 egg
- ¼ cup minced onion
- ⅓ cup pork rind dust
- 1 clove garlic, minced
- ½ teaspoon salt
- 1 tablespoon lard, coconut oil, or avocado oil
- ¾ bottle Peach BBQ Sauce
- In a medium bowl, mix together the bison, egg, onion, pork rind dust, garlic, and salt. Form into medium sized balls and transfer to a hot skillet with 1 tablespoon of oil over medium high heat. Cook 4 minutes, flipping once.
- Transfer the meatballs to the slow cooker with the BBQ sauce and set to low heat. Cook for 3-4 hours.