Slow Cooker BBQ Pork Meatballs with Honey Glazed Carrots and Cornbread

In a large bowl, combine 1 pound ground pork, 1/2 cup plain breadcrumbs, 1 beaten egg, 1 minced garlic clove, 1/4 of the finely diced onion, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined.

Form the mixture into 16 meatballs (about 1.5 inches in diameter) and place them in a single layer in the slow cooker.

In a small bowl, whisk together 1 1/2 cups BBQ sauce and 1 tablespoon honey. Pour over the meatballs.

Cover and cook on low for 4 hours, until meatballs are cooked through and tender.

When meatballs are nearly done, preheat oven to 400°F (200°C).

Prepare the cornbread according to package directions, typically mixing 1 box cornbread mix with 1/3 cup milk, 1 egg, and 1 tablespoon melted butter. Pour into a greased 8x8 inch baking pan.

Bake cornbread for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.

While cornbread is baking, prepare the carrots. Wash, peel, and slice 4 medium carrots diagonally into 1/2-inch pieces.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the remaining diced onion and 1 minced garlic clove, sauté for 2-3 minutes until softened.

Add the sliced carrots to the skillet. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Cook for 5-6 minutes, stirring occasionally.

Add 1/4 cup water to the skillet, cover, and steam the carrots for 5 minutes until tender but still firm.

Uncover, add 1 tablespoon honey and 2 tablespoons butter. Increase heat to medium-high and cook for 2-3 minutes until carrots are glazed and liquid has reduced.

Cut cornbread into portions and serve alongside meatballs with sauce and honey glazed carrots.