A delightful twist on classic cocktail meatballs, these savory glazed mini meatballs are perfect for any gathering.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated before placing the meatballs inside for even cooking.
In a mixing bowl, combine the ground beef, onion, garlic powder, onion powder, Parmesan cheese, milk, egg, oregano, and thyme.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about the size of a walnut, and place them on a parchment-lined baking sheet.
Using a small ice cream scoop can help ensure uniform meatball sizes.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through.
Check for doneness by cutting into one meatball to ensure it's no longer pink inside.
In a crock pot, combine the barbecue sauce and honey, and stir to mix.
Preheat the crock pot on the 'low' setting while preparing the glaze.
Add the cooked meatballs to the crock pot and gently stir to coat them in the glaze.
Be gentle while stirring to avoid breaking the meatballs.
Keep the crock pot on the 'warm' setting until ready to serve.
Serve the meatballs directly from the crock pot to keep them warm and flavorful.
