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BBQ Meatballs

Juicy homemade meatballs coated in sticky barbecue sauce and broiled until caramelized. Ready in 30 minutes and perfect for parties or weeknight dinners. Use frozen meatballs for an even faster version!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 10
Author: Kristin Maxwell

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

Calories: 338kcal | Carbohydrates: 29g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 979mg | Potassium: 452mg | Fiber: 1g | Sugar: 20g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg

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