These slow-cooked meatballs simmer in a rich, smoky BBQ sauce, making them perfect for any gathering. Adding Polish sausage gives them an extra burst of flavor that’s sure to please everyone at the table.
Start by bringing a large pot of lightly salted water to a boil. Once it's bubbling, add the kielbasa and cook it for about 8 to 10 minutes until it’s heated through. Drain the sausage and cut it into bite-sized pieces. Toss the kielbasa into your slow cooker, then stir in the salsa, grape jelly, water, and lemon juice.
Next, beat the eggs in a bowl, then add the chopped onion, ground beef, salt, pepper, and crushed cornflakes. Use your hands to mix everything together until it’s well combined. Shape the mixture into meatballs about the size of a large walnut and add them to the slow cooker.
Set the slow cooker to high and let everything cook for about an hour, or until the meatballs are cooked through and no longer pink in the middle. Enjoy!
- Use a low heat setting on your slow cooker to allow flavors to develop fully.
- Brown the meatballs and sausage before adding them to the slow cooker for extra flavor.
- Stir occasionally if possible to prevent sticking and ensure even cooking.
This dish is a perfect blend of smoky flavors and tender meat, slow-cooked to melt-in-your-mouth perfection. The addition of Polish sausage adds a unique twist, giving each bite a satisfying, savory punch that everyone will enjoy.
Serve these meatballs over creamy mashed potatoes, rice, or buttered egg noodles. They also pair well with a fresh green salad or steamed vegetables to balance the rich flavors.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to keep the meatballs moist and flavorful. For longer storage, freeze for up to 3 months and thaw overnight before reheating.
