THE RECIPE JOURNAL · Main Course
Tender BBQ Meatballs and Polish Sausage from the Slow Cooker
These juicy meatballs and flavorful Polish sausage slow-cooked in a tangy BBQ sauce make for an easy, crowd-pleasing meal. Perfect for busy days or casual gatherings, they’re full of comforting, mouthwatering goodness.
FROM THE KITCHEN • Tender BBQ Meatballs and Polish Sausage from the Slow Cooker
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of lightly salted water to a boil. Toss in the kielbasa and let it cook for about 8 to 10 minutes until it’s heated through. Drain the sausage, then cut it into bite-sized pieces and transfer them to your slow cooker.
02
Step 2
In a separate bowl, beat the eggs and mix in the chopped onion, ground beef, salt, pepper, and crushed cornflakes. Use your hands to combine everything well until it’s evenly mixed. Shape the mixture into meatballs about the size of a large walnut and add them to the slow cooker with the kielbasa.
03
Step 3
Pour the salsa, grape jelly, water, and lemon juice over the meatballs and sausage. Give everything a gentle stir to combine. Set your slow cooker to High and let it cook for about an hour, or until the meatballs are cooked through and no longer pink in the center.
Why you’ll love it
This dish combines the rich, smoky flavors of BBQ with the hearty taste of Polish sausage and tender meatballs. Cooking everything in the slow cooker makes the meat incredibly juicy and allows the flavors to blend perfectly. It’s an easy, comforting meal that’s great for busy days or casual gatherings.
How to serve
Serve these meatballs and sausage over creamy mashed potatoes, rice, or buttered noodles. A side of coleslaw or a fresh green salad adds a nice crunch and balances the smoky flavors. This dish also works well as a hearty sandwich filling on a toasted bun.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to avoid drying out the meat. You can also freeze the cooked meatballs and sausage in sauce for up to 3 months—thaw overnight in the fridge before reheating.
