BBQ Meatballs

If You Ever Needed A Reason To Make BBQ Meatballs…

You know how some recipes just stick with you for years, like that one song you can’t get out of your head? For me, BBQ Meatballs are right up there with “Hey Jude”—they pop up at family gatherings, rushed weeknight dinners, and even that one New Year’s party where we lost count of how many skewers had been eaten (don’t ask me who started the meatball skewer tower competition, but they know who they are). This recipe is the one I reach for when I want a little bit of sweet, smoky, and sticky—without needing three fancy sauces and a shopping trip to Mordor.

Why You’ll Love This (or At Least, Why I Always Make It)

I make BBQ meatballs when the weather’s iffy, I’ve got a few too many ground beef packs in the freezer, or—confession—when I just want everyone to keep their hands out of the snack cupboard for a night. My family pretty much arm-wrestles for the leftovers. The sauce is simple but not too one-note (I learned that the hard way with one jarred sauce incident—never again). It’s flexible enough to double or halve—heck, I’ve even squished the raw meatballs right into a slow cooker a few times when running late, and they were still scarfed down in record time.

Here’s What You’ll Need (And Maybe What You Can Sub In)

• 500g (about 1 lb) ground beef (sometimes I sneak in half ground pork if I’ve got it—more tender!)
• 1 egg, beaten (I forgot this once and it still held together, but just barely…)
• 1/2 cup breadcrumbs (any kind—I will absolutely use panko or even crumbled up crackers when I’m desperate)
• 1/4 cup milk (or just enough to soak the crumbs; oat milk works, but it gets a bit sweet)
• 1 small onion, grated (I use a box grater, and sometimes just grab pre-chopped if I can’t be bothered)
• 2 cloves garlic, minced (from a jar is fine, but shh… don’t tell my mother-in-law)
• Salt and black pepper, generous pinch each
• 1 cup barbecue sauce (your favorite, or whatever’s on sale—grandma swore by Sweet Baby Ray’s, but any will work)
• 2 tbsp brown sugar (if your BBQ sauce is already sweet, you could maybe skip this, but I never do)
• 1 tbsp Worcestershire sauce (weirdly hard to spell, and somehow totally optional)
• Optional: Pinch of chili flakes or dash of hot sauce, for a bit of a kick

Making These Meatballs: The Way I Actually Do It

1. Preheat your oven to 200°C (about 400°F), or 180°C (350°F) if your oven runs hot like mine.
2. Mix breadcrumbs and milk in a big bowl—just let them sit for a couple of minutes (on busy days, I’ve skipped soaking, and honestly, it was fine).
3. Add the ground beef, egg, grated onion, garlic, salt, and pepper. Now roll up your sleeves and get in there with your hands—there’s no elegant way around it. Mush everything together until it’s just combined, not too much; overmixing makes ’em tough. If it looks too sloppy, toss in a few more breadcrumbs.
4. Roll the mixture into meatballs—about the size of a walnut, or golf ball if you’re feeling generous. I usually get about 18 to 20 from one batch. Pop them onto a baking tray lined with parchment (trust me on the parchment, unless you like scraping burned bits off).
5. Whisk together BBQ sauce, brown sugar, and Worcestershire in a small bowl. Taste it—this is where I usually sneak a spoonful for “quality control.” Stir in chili flakes if you like.
6. Pour half the sauce over the meatballs (spoon it if you’re worried about drowning them). Give the tray a little shake so they’re all nicely coated.
7. Bake uncovered in the oven for around 20 minutes. Then, pull them out, spoon over the rest of that BBQ sauce, and bake for another 10-15 minutes. They should be glossy and a little caramelized at the edges. Don’t worry if it gets a bit sticky—scraping up those saucy bits is half the fun.
8. Cool for 5 minutes before serving. They’re hotter than they look (I learned that the hard way, ouch).

Notes I Wish I’d Known Earlier

• If you want ultra-soft meatballs, use half ground pork (or even turkey works, but I think beef has the best flavor).
• Forgot breadcrumbs? Crushed cornflakes or even leftover rice can work in a pinch. I once tried instant oats. Eh. Not my best work.
• If you’re out of eggs, a splash more milk and breadcrumbs kinda holds everything together. I mean, it’ll be fine unless you’re juggling them (which I do NOT recommend, for the record).

Variations (Some Winners, Some Regrets)

• Once I made these with cranberry BBQ sauce for Christmas and, honestly, it slapped.
• I tried adding shredded cheddar into the meat mix—came out a bit greasy but still tasty, if a little messy.
• Once, on a wild hunch, I swapped in lentils for the beef. Not my finest hour. Maybe just don’t.

My Usual Arsenal (But You Can Improvise)

• Mixing bowl (though I’ve absolutely used a soup pot when the big bowl was in the dishwasher)
• Box grater for the onions (a food processor if you’re fancy, but a fork and elbow grease works too)
• Baking tray, parchment paper, and a spoon for saucing (if you only have foil, greasing it a bit helps)
• An oven—though, and here’s the curveball, you can totally do these in a slow cooker if you finish them under the broiler for a few mins.

Storing (Like That’s Ever Needed…)

Officially, these keep in the fridge 3-4 days in a covered container, and you can freeze them (sauce and all). But honestly, in my house, I rarely have leftovers to worry about. On the off chance I do, they’re great cold in a sandwich. And cold meatballs for breakfast? Maybe not a classic, but I won’t judge you. Just don’t put them in the microwave for too long, or they get a bit rubbery.

How I Love To Serve ‘Em (And How My Family Eats Them Anyway)

We do these with a pile of mashed potatoes, or sometimes over rice (when I’m pretending I’m organized). My niece likes to skewer them on toothpicks for party nibbles, and my partner will just stand at the stove, eating them straight off the tray. Actually, BBQ meatballs as a sub sandwich is a real treat—and if you haven’t tried that yet, you really should.

Pro Tips (As Learned By Me, Usually The Hard Way)

• I once rushed the meatball shaping—ended up with weird, lumpy blobs. Take the extra two minutes. There’s zen in the rolling.
• Baking the meatballs before saucing them all the way makes a difference. Trust me—soggy is not the vibe we’re going for.
• Let them cool just a bit before serving—burned tongues are the sign of an impatient (and hungry) cook.

FAQ—Because I Do Get Asked These Things

• Can I make these ahead? Absolutely! Sometimes I roll the meatballs the night before; just keep them in the fridge and sauce/bake when you’re ready.
• Can I make this with turkey or chicken? Yep, but you’ll probably want to add a bit more seasoning and less brown sugar, since those meats are a bit milder.
• How spicy are these? Not spicy at all unless you add chili flakes or hot sauce. I like a little zip, but the kids dramatically protest (it’s a whole production).
• Is it freezer-friendly? Oh, 100 percent. I just defrost overnight in the fridge and reheat gently—on the stove with a splash more BBQ sauce works best.
• Does it have to be homemade BBQ sauce? Not at all! I’m all about shortcuts, just make sure you like the sauce straight from the bottle. Or, erm, spoon. If you want homemade, more power to you—maybe let me know your recipe?

And finally—one time my friend brought these to a summer picnic, only to realize she’d left out the BBQ sauce entirely. We called them “grilled mystery balls” and dunked them in ketchup and ranch—so, you know, just roll with whatever happens. It’s meatballs. You literally can’t go too far wrong.

★★★★★ 4.80 from 45 ratings

BBQ Meatballs

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

These BBQ Meatballs are juicy, saucy, and easy to make, perfect for a crowd-pleasing dinner or party appetizer. Tender meatballs are baked and glazed with a sweet and tangy barbecue sauce for irresistible flavor with minimal effort.

🖨️ Print Pin Recipe

Ingredients

• 500g (about 1 lb) ground beef (sometimes I sneak in half ground pork if I’ve got it—more tender!)
• 1 egg, beaten (I forgot this once and it still held together, but just barely…)
• 1/2 cup breadcrumbs (any kind—I will absolutely use panko or even crumbled up crackers when I’m desperate)
• 1/4 cup milk (or just enough to soak the crumbs; oat milk works, but it gets a bit sweet)
• 1 small onion, grated (I use a box grater, and sometimes just grab pre-chopped if I can’t be bothered)
• 2 cloves garlic, minced (from a jar is fine, but shh… don’t tell my mother-in-law)
• Salt and black pepper, generous pinch each
• 1 cup barbecue sauce (your favorite, or whatever’s on sale—grandma swore by Sweet Baby Ray’s, but any will work)
• 2 tbsp brown sugar (if your BBQ sauce is already sweet, you could maybe skip this, but I never do)
• 1 tbsp Worcestershire sauce (weirdly hard to spell, and somehow totally optional)
• Optional: Pinch of chili flakes or dash of hot sauce, for a bit of a kick

Instructions

1. 1
   Preheat your oven to 200°C (about 400°F), or 180°C (350°F) if your oven runs hot like mine.
2. 2
   Mix breadcrumbs and milk in a big bowl—just let them sit for a couple of minutes (on busy days, I’ve skipped soaking, and honestly, it was fine).
3. 3
   Add the ground beef, egg, grated onion, garlic, salt, and pepper. Now roll up your sleeves and get in there with your hands—there’s no elegant way around it. Mush everything together until it’s just combined, not too much; overmixing makes ’em tough. If it looks too sloppy, toss in a few more breadcrumbs.
4. 4
   Roll the mixture into meatballs—about the size of a walnut, or golf ball if you’re feeling generous. I usually get about 18 to 20 from one batch. Pop them onto a baking tray lined with parchment (trust me on the parchment, unless you like scraping burned bits off).
5. 5
   Whisk together BBQ sauce, brown sugar, and Worcestershire in a small bowl. Taste it—this is where I usually sneak a spoonful for “quality control.” Stir in chili flakes if you like.
6. 6
   Pour half the sauce over the meatballs (spoon it if you’re worried about drowning them). Give the tray a little shake so they’re all nicely coated.
7. 7
   Bake uncovered in the oven for around 20 minutes. Then, pull them out, spoon over the rest of that BBQ sauce, and bake for another 10-15 minutes. They should be glossy and a little caramelized at the edges. Don’t worry if it gets a bit sticky—scraping up those saucy bits is half the fun.
8. 8
   Cool for 5 minutes before serving. They’re hotter than they look (I learned that the hard way, ouch).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 20gg

Fat: 16gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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