Labor Day weekend means it’s officially football season. In our southern home, we like to call it our favorite season. We’re divided though, between the two biggest teams in Georgia. Since I want to watch the action, you’ll never find me fussing in the kitchen and stressing over entertaining. You can always find me cheering with my game-day drink of choice, Dr Pepper®. There’s something about the rich taste, with 23 flavors, that just hits the spot. The brand has been a part of college football for over 25 years, so they understand the fans. My secret recipe, that our guests love to nosh on, has a splash of Dr Pepper thrown in for added flavor. I promise these Slow Cooker BBQ Apricot Meatballs will be on your regular rotation during football season.
We shop ahead of time at Publix, since it’s so convenient, then I prep the meatballs long before guests arrive. Then they cook in the slow cooker all day and you can watch the game without interruption. Guests can serve themselves warm and sweet meatballs – they’ll stay fresh throughout the fourth quarter and into overtime.
Related: Asian ShortCut Meatballs
Slow Cooker BBQ Apricot Meatballs
Combine ground beef, fresh bread crumbs, chopped onions, eggs, parsley and salt in a medium bowl. Shape into 56 meatballs about 1 inch in diameter. Brown, in margarine, in a large skillet. Drain. 
Mix apricot jam, bbq sauce and Dr Pepper in a small bowl. Place the meatballs in the slow cooker, set on low. Gently combine with the sauce. 
Cook on low for 5 hours. 
Serve directly from the slow cooker. Add your favorite team colors to your buffet table. Don’t forget to serve Dr Pepper as your tailgating beverage! 
Slow Cooker BBQ Apricot Meatballs Featuring Dr Pepper
These slow cooker Apricot Meatballs have a sweet touch with Dr. Pepper.
Ingredients
- 2 lbs ground beef
- 2 cups fresh bread crumbs
- 1/2 cup chopped onion
- 2 eggs, beaten
- 2 tablespoons fresh chopped parsley
- 2 teaspoons of salt
- 2 tablespoons margarine
- 1 jar apricot preserves
- 1/2 cup bbq sauce
- 2 tablespoons Dr Pepper
Instructions
- Mix meat, crumbs, onions, eggs, parsley and salt. Shape into 56 meatballs, each about 1 inch in diameter.
- Brown in margarine in large skillet; drain.
- Place into slow cooker.
- Add apricot preserves, bbq sauce and Dr Pepper
- Cook on low for 5 hours
- Serve directly from the slow cooker
Notes
TIP: line your slow cooker with aluminum foil before using, for easy post-game clean up
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