BBQ Meatballs

Jampacked with flavors from homemade crunchy and tender meatballs smothered with a savory and sweet homemade BBQ sauce with a touch of heat and tanginess. Aaah! Utterly delicious and super addicting!

Course Appetizer, dinner, Entree

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 532kcal

Author Imma

Ingredients

2-3 cloves garlic, minced
¼ cup fresh parsley, chopped
½ cup chopped onions
1 pound ground beef (85% lean)
½ pound ground pork
½ cup Panko bread crumbs
¼ cup Parmesan cheese, freshly grated
½ cup milk
1 large egg
1 tablespoon Worcestershire sauce
½ teaspoon pepper flakes
1 teaspoon salt
½ teaspoon black pepper, freshly ground
2 tablespoon olive oil
1 medium onion, chopped
3-4 cloves garlic, minced
1 cup barbecue sauce
½ cup ketchup
2 tablespoon brown sugar, packed
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
¼-½ cup beef broth
Salt and pepper to taste

Instructions

Meatballs

Line a rimmed baking sheet with heavy-duty foil and lightly spray it with cooking oil. Preheat oven to 400℉/204℃.
Combine all your 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.
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.

BBQ Sauce

While your meatballs are baking, prepare the BBQ sauce.
Heat oil on medium-high heat in a large saucepan. Add your chopped onions and garlic, and saute for 2-3 minutes until translucent.
Next, add the barbecue sauce, ketchup, and brown sugar. Mix well, then add paprika, Italian seasoning, chili powder, Worcestershire sauce, and beef broth.
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.
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.
Garnish with green onion and serve over rice, mashed potato, or desired side.

Notes

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!
You can use frozen meatballs or store-bought barbecue sauce to save time.
Making your meatballs in a uniform size will help them cook evenly.
Oil your hands before shaping, or use a fork or ice cream scoop for easier cleanup.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
You can freeze BBQ meatballs in the sauce in an airtight container for a month. Defrost in the refrigerator and reheat completely before serving.

Nutrition