Meatballs are one of the most enjoyable treats of all time. No wonder my son loves them. And guess what, his favorite dip? My homemade BBQ sauce. I know! It’s genius, right? Well, I think he got it from me. You know, the love for food and creativity. Who knows, I might be raising a future star chef. Yay! And that was a lightbulb idea moment for me. So I went straight to the kitchen, made more meatballs, made the sauce, and lo and behold, my magical BBQ meatballs were born. Oh, you should have seen my boy’s face, smiling from ear to ear for his “creation” and for giving me the dish’s inspiration. 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 BBQ Sauce
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
Tips and Tricks
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.
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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