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These BBQ Meatballs are an absolute must-try! Juicy, flavorful meatballs baked to perfection and tossed in a tangy BBQ sauce that’s finger-licking good. You won’t believe how easy they are to make!
These BBQ Meatballs are simply irresistible. Juicy and flavorful, they’re baked to perfection and tossed in a rich, tangy homemade BBQ sauce. Perfect for any occasion, they’re easy to make and guaranteed to be a hit with everyone. Trust me, you’ll love them!
Before You Start
- Soak the Breadcrumbs: Let the breadcrumbs soak in the milk for a few minutes. This keeps the meatballs moist and tender.
- Finely Chop the Onion: A finely chopped or grated onion blends better with the meatball mixture, and can even keep it from falling apart.
- Use a Scoop for Uniform Meatballs: Using a small ice cream scoop helps make uniform-sized meatballs, ensuring they cook evenly.
- Don’t Overmix the Meat: Gently mix the meatball ingredients to avoid tough meatballs. Overmixing can make them dense.
- Prep the Sauce While Baking: Prepare the BBQ sauce while the meatballs are baking to save time and have everything ready simultaneously.
- Line Your Baking Sheet: Line the baking sheet with parchment paper for easy cleanup and to prevent the meatballs from sticking.
Ingredients You’ll Need
- Breadcrumbs: These help hold the meatballs together and keep them juicy. Panko or crushed crackers work too.
- Milk: Soaks into the breadcrumbs to add moisture.
- Ground Beef: The base of our meatballs. You can swap for ground turkey or chicken if you like.
- Egg: Binds everything together.
- Onion: Adds flavor and moisture. Chop it finely or grate it so it blends in nicely.
- Garlic: Brings a savory kick. Fresh or the stuff from a jar works just fine.
- Worcestershire Sauce: Adds a nice tangy, umami flavor. You can use soy sauce if you’re out.
- Salt and Pepper: Season to taste.
- Paprika: Adds a bit of color and mild spice.
- Barbecue Sauce: Store-bought or homemade, whatever you’ve got.
- Ketchup: Adds some sweetness and thickens up the sauce.
- Brown Sugar: Sweetens the sauce and adds that rich flavor.
- Apple Cider Vinegar: Gives the sauce a nice tangy balance.
- Worcestershire Sauce: Deepens the flavor with some savory goodness.
- Smoked Paprika: Adds a smoky vibe. Regular paprika works too.
- Garlic Powder: Adds a subtle garlic flavor to the mix.
- Onion Powder: Complements the garlic and rounds out the sauce.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Tip: Lining the baking sheet makes cleanup a breeze and prevents sticking.
In a large bowl, combine ½ cup breadcrumbs and ¼ cup milk. Let sit for a few minutes until the breadcrumbs soak up the milk. Add 1 pound ground beef, 1 large egg, 1 finely chopped small onion, 2 minced garlic cloves, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Mix until well combined. Tip: Letting the breadcrumbs soak helps keep the meatballs moist and tender.
Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Tip: Using a small ice cream scoop can help make evenly sized meatballs, which cook uniformly.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned and cooked through. Tip: You can also air fry the meatballs at 375°F (190°C) for about 12-15 minutes, shaking the basket halfway through for even cooking.
While the meatballs are baking, in a medium saucepan, combine 1 cup barbecue sauce, ¼ cup ketchup, ¼ cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Cook over medium heat, stirring occasionally, until the sauce is heated through and slightly thickened, about 5-7 minutes.
Remove the meatballs from the oven and transfer them to the saucepan with the BBQ sauce. Gently toss to coat the meatballs evenly with the sauce. Tip: Coating the meatballs in the sauce while they are hot helps the flavors meld together better.
How To Serve
These BBQ Meatballs are perfect on their own or paired with some tasty sides. Here are some ideas to serve with your meatballs:
Frequently Asked Questions
How do I store leftover BBQ Meatballs?
Store leftover BBQ Meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop until heated through.
Can I freeze BBQ Meatballs?
Yes, you can freeze them! Place the cooked and cooled meatballs in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
How do I reheat frozen BBQ Meatballs?
To reheat frozen meatballs, thaw them in the fridge overnight, then warm them in a saucepan over medium heat until hot. You can also reheat them in the microwave or in the oven at 350°F (175°C) for about 15-20 minutes.
More Delicious Meatball Recipe
- Easy Meatball Recipe
- Creamy Mushroom Chicken Meatballs
- Firecracker Chicken Meatballs
- Chicken Meatballs Alfredo
- Sweet And Sour Meatballs
- One Pot Meatballs and Potatoes
BBQ Meatballs
Ingredients
For the Meatballs:
- ½ cup breadcrumbs
- ¼ cup milk
- 1 pound ground beef
- 1 large egg
- 1 small onion finely chopped or grated
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the BBQ Sauce:
- 1 cup barbecue sauce store-bought or homemade
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the breadcrumbs and milk. Let sit for a few minutes until the breadcrumbs soak up the milk.
- Add the ground beef, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and paprika to the breadcrumb mixture. Mix until well combined.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned and cooked through.
- While the meatballs are baking, in a medium saucepan, combine the barbecue sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Cook over medium heat, stirring occasionally, until the sauce is heated through and slightly thickened, about 5-7 minutes.
- Remove the meatballs from the oven and transfer them to the saucepan with the BBQ sauce. Gently toss to coat the meatballs evenly with the sauce.
- Serve the BBQ meatballs hot, as an appetizer or main dish. They pair well with mashed potatoes, rice, or a side salad.
Tips & Notes:
- Use ground turkey or chicken instead of beef for a lighter option.
- Make the meatballs ahead of time and refrigerate them (uncooked) for up to 24 hours before baking.
- Freeze cooked meatballs for up to 3 months; thaw in the fridge overnight before reheating.
- For a smoky flavor, add a pinch of smoked paprika to the meatball mixture.
- Reheat leftovers with extra BBQ sauce to keep the meatballs moist.
