BBQ Meatballs
BBQ Meatballs are juicy, flavorful meatballs baked to perfection and coated in a rich, tangy BBQ sauce. They’re easy to make and perfect as an appetizer or main dish. Serve them with your favorite sides for a delicious meal!
Servings: 6
Calories: 385kcal
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.
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.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 41g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1180mg | Potassium: 490mg | Fiber: 1g | Sugar: 29g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg
