Juicy BBQ Meatballs
Tender, juicy meatballs baked to perfection and coated in a homemade sweet and tangy BBQ sauce. Packed with protein and easy to make, these meatballs are a quick and satisfying option for dinner, meal prep, or party appetizers.
Equipment
- 1 large mixing bowl
- Wooden spoon or hands (for mixing)
- Rimmed baking sheet
- Heavy-duty foil
- Cooking spray or oil
- Large saucepan
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
For the Meatballs:
- 1 lb ground beef 85% lean
- ½ lb ground pork
- ½ cup chopped onions
- 2 –3 cloves garlic minced
- ¼ cup fresh parsley chopped
- ½ cup Panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- ½ cup milk
- 1 large egg
- 1 tbsp Worcestershire sauce
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil for cooking
For the BBQ Sauce:
- 1 medium onion chopped
- 3 –4 cloves garlic minced
- ½ cup ketchup
- 2 tbsp packed brown sugar
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 tsp chili powder
- 1 tbsp Worcestershire sauce
- ¼ –½ cup beef broth
- Salt and pepper to taste
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for baking tender meatballs. Line a rimmed baking sheet with heavy-duty foil for easy cleanup, and lightly spray the foil with cooking oil. This step prevents the meatballs from sticking and ensures even browning during baking.
- Combine Meatball Ingredients: In a large mixing bowl, add the ground beef and ground pork as your base proteins. Add finely chopped onions, minced garlic, and fresh parsley for flavor and added nutrition. Sprinkle in the Panko breadcrumbs, freshly grated Parmesan cheese, milk, and a large egg, which will bind the mixture. Add Worcestershire sauce, red pepper flakes, salt, and black pepper. Using a wooden spoon or clean hands, gently but thoroughly combine all ingredients until evenly mixed, taking care not to overwork the meat, which can make the meatballs dense.
- Shape the Meatballs: Oil your hands lightly with a bit of olive oil to prevent sticking, or use a small ice cream scoop for uniform size. Shape the mixture into 1½ to 2-inch meatballs, aiming for roughly 20–24 pieces. Place them evenly spaced on the prepared baking sheet. Uniform size ensures they cook evenly and finish at the same time.
- Bake the Meatballs: Place the baking sheet in the preheated oven. Bake the meatballs for 15–18 minutes, until the exterior is nicely browned. At this stage, the meatballs do not need to be fully cooked, as they will finish cooking in the sauce. Browning develops a rich flavor and slightly crispy texture, enhancing the overall taste. Remove from the oven and set aside.
- Sauté Aromatics for the BBQ Sauce: While the meatballs bake, heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add chopped onions and minced garlic, sautéing for 2–3 minutes until translucent and fragrant. This builds a flavorful base for the sauce.
- Combine Sauce Ingredients: Add ketchup and brown sugar to the onions and garlic, stirring to dissolve the sugar and evenly incorporate the flavors. Then sprinkle in smoked paprika, Italian seasoning, and chili powder, followed by Worcestershire sauce. Pour in ¼ to ½ cup beef broth to thin the sauce to a desired consistency. Stir well to combine all ingredients.
- Simmer the BBQ Sauce: Bring the sauce mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 10–15 minutes. Stir frequently to prevent burning and ensure the flavors meld. Taste the sauce and adjust salt, pepper, or sweetness as needed. If the sauce becomes too thick, add a splash more beef broth to maintain a smooth, coating consistency.
- Coat Meatballs in BBQ Sauce: Carefully add the baked meatballs to the simmering sauce in the saucepan. Using a spoon or spatula, gently turn each meatball to coat it thoroughly with the sauce. Simmer for an additional 3–4 minutes to allow the meatballs to finish cooking and absorb the rich, tangy flavors of the BBQ sauce.
- Garnish and Serve: Transfer the saucy meatballs to a serving dish and garnish with freshly chopped green onions or parsley for a pop of color and freshness. Serve hot over rice, mashed potatoes, pasta, or alongside roasted vegetables for a hearty, satisfying meal.
- Optional Tips for Extra Flavor: For an extra caramelized crust, sear meatballs in a skillet over medium-high heat before baking. Use uniform-sized meatballs to ensure even cooking. Oil your hands or use a fork to shape meatballs easily and reduce cleanup. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in sauce for up to a month.
Notes
- For the juiciest meatballs, use a mix of beef and pork with a good fat content; lean meat alone can result in drier meatballs.
- Uniformly sized meatballs cook evenly, so consider using a small ice cream scoop or a kitchen scale.
- Lightly oil your hands when shaping meatballs to prevent sticking and make shaping faster and cleaner.
- If short on time, store-bought BBQ sauce can be used instead of homemade, though making your own allows you to control sweetness, spice, and seasoning.
- Meatballs can be browned in a skillet before baking to develop a crisp, caramelized exterior for added flavor and texture.
