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These BBQ Meatballs are juicy, tender, and smothered in sticky barbecue sauce that caramelizes under the broiler. Whether you make them from scratch or use frozen meatballs, they’re ready in about 30 minutes and always a hit at parties. Serve them as an easy appetizer or turn them into dinner over rice.
For more saucy meatball ideas, try my Grape Jelly Meatballs or Cranberry Meatballs. Another crowd favorite to try are my Spicy Honey Garlic Meatballs.
3 Tips That Make or Break This Recipe
- Don’t overmix the meat. Gently combine everything until just mixed. Overworking makes meatballs dense and tough instead of tender.
- Watch the broiler closely. The BBQ sauce caramelizes quickly and can go from perfectly sticky to burnt in under a minute. Stay nearby and check often.
- Use a cookie scoop for even sizing. Uniform meatballs cook at the same rate, so you won’t end up with some overcooked and others underdone.
RECIPE WALK-THROUGH
How To Make BBQ Meatballs
See the recipe card below for full, detailed instructions
The secret to these meatballs is the broiler finish. You’ll bake them first to cook through, then brush on BBQ sauce and broil until it caramelizes into a sticky, slightly charred glaze. It only takes a few extra minutes but makes all the difference.
Step 1: Mix and Shape the Meatballs
In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, and seasonings. Mix gently with your hands or a spoon just until everything is combined.
Use a cookie scoop or your hands to shape the mixture into uniform balls. About 2-inch meatballs are ideal for appetizers, but you can go smaller for bite-size portions or larger for dinner-style meatballs. Even sizing helps them cook at the same rate.
- Pro Tip: Avoid overmixing, as it compacts the meat and makes them tough.
Step 2: Bake Until Cooked Through
Arrange the meatballs on foil-lined baking sheets, spacing them about an inch apart so they cook evenly. Bake at 450°F for 12-14 minutes, depending on their size, until fully cooked. There’s no need to flip them during baking.
They’re done when the internal temperature reaches 160°F, or cut one open to check if they are no longer pink inside.
- Pro Tip: Lining the pans with foil makes cleanup much easier, especially once the sauce is added later.
Step 3: Glaze and Broil
Turn on the broiler and remove the meatballs from the oven. Brush them generously with BBQ sauce, making sure each one is well coated.
Broil for 2-3 minutes, watching closely, until the sauce is bubbly, glossy, and slightly darkened.
- Pro Tip: This caramelized layer adds big flavor, but the window between perfectly sticky and burnt is short, so don’t walk away.
Step 4: Serve
Transfer the meatballs to a serving dish and garnish with fresh parsley if desired. Serve warm with extra BBQ sauce on the side for dipping.
Using Frozen Meatballs
Fully cooked frozen meatballs are a great shortcut when you’re short on time and still want something flavorful.
- If thawed, arrange them on a baking sheet, brush with BBQ sauce, and broil for 3-5 minutes until heated through and the sauce is bubbly and caramelized.
- If cooking from frozen, bake according to the package directions first, then brush with sauce and broil to finish.
While homemade meatballs have the best texture, this shortcut works perfectly for last-minute parties or busy weeknights.
Choosing Your BBQ Sauce
- Sweet sauces (like Sweet Baby Ray’s) caramelize beautifully and are crowd-pleasers.
- Spicy or smoky sauces add more depth if you want to dial up the flavor.
- Homemade BBQ sauce works great if you want to whip up a batch.
- Avoid very thin or vinegar-heavy sauces (they don’t coat as well and won’t caramelize the same way).
- If you love that sweet-tangy combo, try my Grape Jelly Meatballs. The combination of grape jelly and BBQ sauce is a classic party favorite, and it’s easy to make in the slow cooker.
Serving Suggestions
As an appetizer:
- Serve on a platter with toothpicks
- Set out extra BBQ sauce for dipping
- Pairs well with other party snacks
As a dinner:
- Serve over Seasoned Rice or Coconut Rice
- Add a side of Creamy Coleslaw for crunch
- Warm Cheesy Garlic Bread or Dinner Rolls to round out the meal
Party planning math:
- Appetizer: Plan on 3-4 meatballs per person
- Main course: Plan on 5-6 per person
- This recipe makes about 40 meatballs, enough for 10-12 guests as an appetizer or 6-8 as a main dish.
Storage Tips
Storage, Freezing, Make Ahead
- Refrigerator: Store in an airtight container for 3-4 days.
- Freezer: Cool completely, then freeze in a single layer before transferring to a freezer bag. Keeps for up to 3 months.
- Reheating: Warm in the microwave, on the stovetop in a saucepan with a little extra sauce, or in the oven covered with foil.
- Make-ahead tip: Bake meatballs ahead (without sauce) and refrigerate up to 2 days. When ready to serve, brush with sauce and broil until heated through and caramelized.
Frequently Asked Questions
How do I keep meatballs from falling apart?
Don’t overmix! Gently combine the ingredients until just mixed. The eggs, milk, and breadcrumbs act as binders to hold everything together. Overmixing compacts the meat and can actually make them more likely to crumble.
What size should I make the meatballs?
For appetizers, 1.5 to 2-inch meatballs work well (about 40 from this recipe). For a main course, go a bit larger. Just keep them uniform so they cook at the same rate. A cookie scoop makes this easy.
Can I use frozen meatballs instead of homemade?
Yes, and they’re a great time-saver. Thaw first for best results, or bake from frozen per package directions, then brush with BBQ sauce and broil until caramelized. You won’t get quite the same tender texture as homemade, but they’re still delicious.
What’s the best BBQ sauce for meatballs?
Any favorite works! Sweeter sauces (like Sweet Baby Ray’s) caramelize beautifully under the broiler. Spicier or smokier sauces add more depth if you want to dial up the flavor. Avoid very thin or vinegar-heavy sauces since they don’t coat as well.
Can I make these in the slow cooker?
This particular recipe is designed for the oven and broiler, which gives you that sticky, caramelized glaze. For slow cooker BBQ meatballs, try my Grape Jelly Meatballs or Cranberry Meatballs, both of which are made in the crockpot and are perfect for parties.
More Meatball Recipes
- Sweet and Sour Meatballs
- Mozzarella Stuffed Meatballs
- Teriyaki Turkey Meatballs
- Italian Sausage Meatballs
- Meatballs and Gravy
- Buffalo Ranch Meatballs
BBQ Meatballs
Ingredients
For the Meatballs:
- 2 pounds lean ground beef 85/15 recommended
- 2 large eggs
- 1/2 cup milk
- 1/2 cup plain breadcrumbs panko or regular
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For the Glaze:
- 2 cups BBQ sauce your favorite
- Fresh minced parsley for garnish optional
Instructions
- Preheat the oven to 450°F. Line 2 rimmed baking sheets with foil and set aside.
- Mix the meatball ingredients. Add ground beef, eggs, milk, breadcrumbs, garlic powder, onion powder, salt, and pepper to a large bowl. Gently mix with your hands or a spoon until just combined. Don't overmix.
- Shape the meatballs. Using a cookie scoop or your hands, form the mixture into 2-inch meatballs. Place on the prepared baking sheets, spacing them about an inch apart.
- Bake the meatballs for 12-14 minutes, until cooked through. Cooking time may vary depending on meatball size.
- Glaze and broil. Turn on the broiler. Remove the baking sheets from the oven and brush a generous amount of BBQ sauce over the tops of the meatballs. Broil for 2-3 minutes or until the sauce is caramelized and bubbly. Watch closely to prevent burning.
- Serve. Transfer to a serving dish and garnish with fresh parsley if desired. Serve with additional BBQ sauce for dipping.
Notes
- Don’t overmix the meat. Overmixing makes meatballs dense and tough. Mix just until the ingredients are combined.
- Use a cookie scoop for evenly sized meatballs that cook at the same rate. This recipe makes about 40 two-inch meatballs.
- Watch the broiler closely. BBQ sauce caramelizes quickly and can burn in under a minute. Stay nearby and check often.
- Frozen meatball shortcut: Use fully cooked frozen meatballs instead. Bake according to package directions, then brush with BBQ sauce and broil for 3-5 minutes until heated through and caramelized.
- Serving sizes: For appetizers, plan 3-4 meatballs per person. For a main course, plan 5-6 per person.
- BBQ sauce selection: Sweeter sauces caramelize nicely under the broiler; spicier ones add kick. Use your favorite!
- Make-ahead: Bake meatballs without sauce up to 2 days ahead. Refrigerate, then brush with sauce and broil when ready to serve.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Freeze for up to 3 months.
- Reheating: Warm in the microwave, on the stovetop with extra sauce, or in the oven covered with foil.
- Want slow cooker meatballs? Try Grape Jelly Meatballs or Cranberry Meatballs instead, both made in the crockpot.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
