Crockpot Root Beer Meatballs
Sweet and sticky root beer meatballs, made easy in the crockpot! So this weekend I’m hosting a birthday party at home (there’ll be 10 preschoolers and their grown-ups – what could possibly go wrong?!), so basically I need super easy party food that I can prep in advance and I know is going to be a hit with a crowd.
Planning this party reminded me how much I rely on my slow cooker when I’m hosting. Being able to throw everything in, set it, and move on makes party food so much easier. These meatballs are one of those recipes I know will be a hit with both kids and adults, and I hope you’ll consider them for your next gathering!
Want more inspiration? I think you’ll also love my crockpot honey chipotle chicken wings, crockpot Hawaiian meatballs, crockpot Mexican street corn dip, crockpot crab dip, and crockpot buffalo chicken dip!
Ingredients
The printable recipe card is at the bottom of the post, but be sure to scroll through for tips and notes that make these meatballs even better.
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Frozen meatballs: Fully cooked frozen meatballs keep this recipe easy and hands-off. Beef works great, but homestyle or mixed-meat meatballs are fine too.
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Root beer: Adds sweetness and depth as it cooks down, creating that sticky, glossy sauce. Any regular (non-diet) root beer works best.
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Brown sugar: Boosts the sweetness and helps the sauce thicken and cling to the meatballs.
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Barbecue sauce: Brings smoky, tangy flavor to balance the sweetness. Use one you already love since it really shines here.
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Worcestershire sauce: Adds savory depth and keeps the sauce from tasting one-note.
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Cornstarch & water: Thickens the sauce at the end so it’s perfectly spoonable instead of soupy.
How To Make Crockpot Root Beer Meatballs
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Add the frozen meatballs to the slow cooker.
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Pour the root beer over the meatballs.
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Stir in the brown sugar, barbecue sauce, and Worcestershire sauce until everything is well combined.
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Cover and cook on low for 3–4 hours, stirring occasionally.
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Whisk together the cornstarch and water, then stir it into the meatballs.
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Continue cooking until the sauce thickens, then serve warm.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in the slow cooker on low, stirring occasionally so the sauce heats evenly.
Recipe Notes
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The sauce will continue to thicken slightly as it cools, so don’t worry if it looks a little loose at first.
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Stirring occasionally helps prevent the sauce from sticking or burning around the edges of the slow cooker.
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Use regular root beer, not diet. The sugar is important for both flavor and texture!
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If the sauce gets thicker than you’d like, stir in a small splash of root beer to loosen it back up.
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Keeping the meatballs on the warm setting is perfect for parties and keeps them glossy and scoopable.
Substitutes & Variations
Dr Pepper can be used in place of root beer for a slightly different sweet flavor. Honey works well instead of brown sugar if that’s what you have. Homemade meatballs are also a great option, just make sure they’re fully cooked before adding them to the slow cooker.
For easy variations, add crushed red pepper flakes for a little heat, use a spicy barbecue sauce to turn things up, or stir in a splash of ketchup for extra tang and that classic sweet-and-savory balance!
Serving Ideas
These meatballs are the definition of easy party food. Keep them warm in the crockpot, add a handful of toothpicks, and let people help themselves. Perfect for game days, potlucks, or any gathering where you want something low-effort that still gets everyone hovering around the slow cooker.
Crockpot Root Beer Meatballs
Ingredients
- 32 ounces frozen fully cooked meatballs
- 1½ cups root beer
- ½ cup brown sugar
- ½ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Add the frozen meatballs to the slow cooker.
- Pour the root beer over the meatballs.
- Stir in the brown sugar, barbecue sauce, and Worcestershire sauce until everything is well combined.
- Cover and cook on low for 3–4 hours, stirring occasionally.
- Whisk together the cornstarch and water, then stir it into the meatballs.
- Continue cooking until the sauce thickens, then serve warm.
If you haven’t yet tried making party food in your crockpot, I promise you that this is going to make life so much easier whenever you’re entertaining! These meatballs are sweet and saucy and a whole lot of fun, and I think you’ll want to make them again and again. Be sure to tag me in your pics on Instagram @slimmingviolet and leave a comment below!
