BBQ Meatballs

Content… The Secret to Perfect Meatballs Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions FAQs What to Serve More Fantastic BBQ Recipes to Try Conclusion Watch How to Make It

The Secret to Perfect Barbecue Meatballs

Believe it or not, no techniques or special tools are needed to make a perfect BBQ meatball recipe. Although, there are a few tricks to consider to enjoy them tender and moist.

Having the perfect meat-to-fat ratio is a must. The best meat-to-fat ratio is 85/15 (85% meat and 15% fat). And a combination of ground beef and pork delivers the ideal blend and flavor. Next, handle the meat as little as possible because overworking it can result in dry or tough meatballs. Oh, and an ice cream scoop makes shaping the meatballs so much easier.

Recipe Ingredients

Meatballs

1. Ground Meat – I love combining lean ground beef and ground pork for fattier content that makes my meatball juicy. However, you can leave the pork out and use 1½ pounds of ground beef instead.
2. Seasonings – Garlic, parsley, onion, Worcestershire sauce, pepper flakes, salt, and black pepper are incredible flavor boosters. 
3. Breadcrumbs – The best binder for these balls, soaking all the meat juices and fats, keeping the meatballs tender and juicy. And if you have stale bread, you can use them to make homemade breadcrumbs. 😉
4. Parmesan – This is also an excellent binding agent and gives a fantastic cheesy taste! Win-win! 👌
5. Milk – Combining this with breadcrumbs creates a beautiful binding agent that keeps meatballs from drying out for a mouthwatering meal.
6. Egg – The glue that builds the meatballs’ structure and adds a rich taste as a bonus.

BBQ Sauce

1. Olive Oil – To unleash the savory flavors and iconic aromas of garlic, onion, and parsley. 
2. Seasonings – It is nice to spice the sauce up with a combination of onion, garlic, paprika, Italian seasoning, chili powder, Worcestershire sauce, salt, and pepper.
3. Ketchup – Aside from adding a sweet and tangy taste, it also gives a lovely reddish hue.
4. Brown Sugar – It adds sweetness to balance the tartness of the ketchup and BBQ sauce.
5. Barbecue Sauce – Of course, to amplify the fantastic smoky BBQ flavor. Or try my homemade BBQ sauce.
6. Beef Broth – For additional meaty and umami flavor with real beef essence. Have you tried making your own beef broth?

How to Make BBQ Meatballs

Make the Meat Balls

• Prep – Line a rimmed baking sheet with heavy-duty foil and lightly spray it with cooking oil. Preheat oven to 400℉/204℃.
• Mix – Combine all the meatball ingredients in a large mixing bowl: ground beef, ground pork, onion, garlic, parsley, breadcrumbs, parmesan cheese, milk, egg, Worcestershire sauce, pepper flakes, salt, and pepper. Thoroughly mix the meatball using a wooden spoon or your clean hands until fully combined. (Photos 1-2)
• Bake – Shape the meat mixture into 1½ to 2-inch meatballs (about 20-24 balls) and arrange them on the prepared baking sheet in a single layer. Bake for 15-18 minutes or until they’re nicely browned, but they don’t need to be cooked through at this point. Remove your pan of meatballs from the oven and set aside.

Make the Sauce and Assemble

• Prep – While the meatballs are baking, prepare the barbecue sauce. 
• Saute – Heat oil in a large saucepan over medium-high heat. Add your chopped onions and garlic, and saute for 2-3 minutes until translucent.
• Season – Next, add the barbecue sauce, ketchup, and brown sugar. Mix well, then add paprika, Italian seasoning, chili powder, Worcestershire sauce, and beef broth. 
• Simmer – Stir and bring it to a boil. Reduce the heat and simmer for 10-15 minutes, stirring frequently to prevent burning. You may add more broth if desired while cooking. Adjust seasonings to taste.
• Assemble – Add cooked meatballs to the skillet with the barbecue sauce and gently coat all the meatballs with the sauce; continue simmering for 3-4 minutes until the sauce is slightly thickened. 
• Serve – Garnish with remaining green onion and serve over rice, mashed potato, or desired side.

Recipe Variations

1. Spice it Up – Make them more exciting and adventurous with more cayenne, chili flakes, or a dash of hot sauce. Or better yet, go all out with Scotch bonnet, serrano, jalapeno, or habanero. 🥵🥵🥵
2. Meat Swaps – Other meat combinations like ground veal, turkey, and chicken are also pretty amazing!
3. Teriyaki Meatballs – Replace the ketchup and brown sugar in the BBQ sauce with soy sauce, brown sugar, and pineapple juice. Then add minced ginger and garlic for extra flavor.
4. Cheesy Delights – Mix some crumbled feta cheese or grated smoked cheddar and chopped fresh herbs (oregano, basil, parsley, etc.) into the meatball mixture. Stack them on a sandwich, top with sliced onions, and drizzle them with ranch dip.
5. Crockpot BBQ Meatballs – If you want to make a batch of meatballs ahead, freeze them uncooked, and then save time by putting them in the crockpot for a super easy dinner, this is your recipe. Add everything (meatballs can even be frozen) to your crockpot, set it on low, and forget about it for 3-4 hours. Yay!

Tips and Tricks

1. Want some caramelized and seared texture on the meatballs’ exterior? You can brown or fry them in the skillet to create a beautiful crust on the outside, sealing the flavor before baking!
2. You can use frozen meatballs or store-bought barbecue sauce to save time.
3. Making your meatballs in a uniform size will help them cook evenly.
4. Oil your hands before shaping, or use a fork or ice cream scoop for easier cleanup.

Make-Ahead and Storage Instructions

Make the meatballs as instructed (cooked or uncooked), arrange them in a single layer on a baking sheet, cover them with a cling wrap, and flash freeze. Once frozen, you can put them in a freezer-safe resealable bag. They’ll last for up to 2 months frozen or 3-4 days in the fridge.

You can also freeze BBQ meatballs in the sauce in an appropriate container for a month. Defrost in the refrigerator and reheat completely before serving.

On the other hand, the barbecue sauce will store well in the fridge for 2 weeks and 3 months in the freezer.

Tip: Store the meatballs and the sauce separately so the meatballs don’t get soggy. 

FAQs

What to Serve With BBQ Meatballs

This awesomeness goes great with almost anything. Garlic mashed potatoes and easy coleslaw would be my first picks. And, of course, you can’t go wrong with a batch of garlic bread to soak up all the delicious BBQ sauce.

More Fantastic BBQ Recipes to Try

• New Orleans BBQ Shrimp
• Pulled Pork Sandwich
• Instant Pot Country Style Ribs
• Southern Baked Beans with Bacon
• Little Smokies

Conclusion

My family really enjoys BBQ meatballs, especially when everything is made from scratch! Would you like more amazing recipes? Follow me on Facebook, Instagram, and Pinterest for the latest recipes. 

Watch How to Make It

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