Description
These BBQ Meatballs are an easy and delicious recipe made with juicy ground beef and a rich homemade barbecue glaze. Perfect for a quick weeknight dinner or game day party or holiday potluck these simple meatballs are one of the best comfort food ideas for feeding family and friends. Serve them with mashed potatoes or enjoy them as a tasty appetizer. With everyday ingredients and a straightforward method this healthy homemade alternative to frozen meatballs is always a favorite.
Ingredients
- 1 pound Ground beef
- 1/2 cup Plain breadcrumbs
- 1 Large egg
- 1/4 cup Whole milk
- 1/4 cup finely grated Yellow onion
- 2 cloves minced Garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 3/4 cup Barbecue sauce
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Brown sugar
- 1 tablespoon finely chopped Fresh parsley
Instructions
- Add the ground beef to a large mixing bowl along with the breadcrumbs and egg and milk. Add the grated onion and minced garlic followed by Worcestershire sauce and smoked paprika and salt and black pepper. Use clean hands to gently fold the ingredients together until the breadcrumbs and seasonings are distributed throughout the beef.
The mixture should change from separate raw ingredients into a cohesive slightly sticky meat mixture with small visible pieces of onion and breadcrumb throughout. Avoid squeezing or overworking the beef because excessive mixing can make the finished meatballs tough. Stop as soon as everything holds together evenly.
- Divide the prepared beef mixture into 20 approximately equal portions and gently roll each one between your palms to form a small meatball. Aim for meatballs around one and one quarter inches wide so they cook evenly without becoming dry. Arrange the shaped meatballs on a lightly greased or parchment-lined baking sheet with small spaces between each piece.
The loose ground beef mixture should now become 20 individual rounded meatballs with slightly irregular surfaces and natural differences in shape. Keep them loosely arranged rather than pressed tightly together. Preheat the oven to 400 degrees Fahrenheit before baking.
- Place the baking tray in the preheated oven and bake the meatballs at 400 degrees Fahrenheit for approximately 16 to 18 minutes. The meatballs should become firm and lightly browned around their edges as the raw beef changes into a cooked brown color. Check that the centers reach an internal temperature of 160 degrees Fahrenheit.
The individual meatballs should now have slightly uneven golden brown patches and darker roasted spots where their surfaces touched the tray. Some small juices may collect around the bottoms while the tops remain textured and lightly browned. The meatballs are fully cooked at this stage but have not yet received their glossy barbecue coating.
- While the meatballs are baking add the barbecue sauce and honey and apple cider vinegar and brown sugar to a small saucepan. Stir the ingredients together over medium low heat until the brown sugar dissolves and the mixture begins to bubble gently. Continue cooking for approximately 3 to 4 minutes until the sauce becomes smooth and slightly thicker.
The separate sauce ingredients should turn into one cohesive deep reddish brown glaze with a glossy surface and a rich sticky consistency. Small bubbles should appear around the edges while darker streaks develop through the thickened sauce. Remove the saucepan from the heat once the glaze is thick enough to cling to the meatballs.
- Transfer the 20 cooked meatballs into a shallow ceramic baking dish and pour the warm barbecue glaze over them. Gently turn the meatballs until the sauce coats most of their browned surfaces while allowing a few caramelized edges to remain visible. Spread the coated meatballs into a loose single layer with small areas of sauce collecting between the pieces.
Return the baking dish to the oven for approximately 4 to 5 minutes until the glaze thickens slightly and begins to cling to the meatballs. The previously dry browned surfaces should become shiny and reddish brown with dark sticky patches and uneven caramelization. The sauce should remain thick and glossy without becoming burnt.
- Transfer one serving of five finished BBQ meatballs onto a small white plate. Spoon a little extra warm barbecue glaze over the top and scatter a portion of the finely chopped fresh parsley across the meatballs. Arrange the meatballs naturally with a little overlap and small gaps so the caramelized edges remain visible.
For a closer look at the juicy interior gently split one meatball open and place the two halves beside the remaining whole meatballs. The finished portion should show rich glossy reddish brown sauce and tender cooked beef inside with slightly uneven textures and homemade imperfections. Serve immediately while the meatballs are warm and the barbecue coating is still sticky.
Notes
Pro Tips:
- Use ground beef with a little fat for tender juicy BBQ Meatballs because extremely lean beef can become dry during baking.
- Grate the onion finely and gently combine the ingredients so the meatballs stay tender while holding their shape during cooking.
- Choose a thick barbecue sauce and simmer the glaze gently so it clings to the baked meatballs without becoming watery.
- Bake the meatballs until they reach 160 degrees Fahrenheit and add the glaze near the end to prevent the sugars from burning.
Storage: Refrigeration: Allow leftover BBQ Meatballs to cool slightly before transferring them to an airtight container. Refrigerate within two hours of cooking and store for up to four days. Keep the meatballs coated in their barbecue sauce because the glaze helps prevent the beef from drying out during storage.
Freezing: Fully cooked BBQ Meatballs freeze well for future meals and party preparation. Allow them to cool completely before placing them in a freezer safe airtight container with enough barbecue glaze to keep them coated. Freeze for up to three months for the best quality and label the container with the preparation date.
Reheating: Transfer refrigerated meatballs and their sauce into a covered baking dish and warm at 325 degrees Fahrenheit until heated through to 165 degrees Fahrenheit. Add a small splash of water if the glaze has become too thick during storage. You can also reheat them gently in a saucepan over medium low heat while stirring occasionally so the sauce does not burn.
Meal Preparation: Prepare the meatball mixture up to one day ahead and store it covered in the refrigerator until you are ready to shape and bake. Alternatively you can shape the raw meatballs and refrigerate them in a covered container for up to 24 hours before cooking. Prepare the barbecue glaze separately and refrigerate it until needed so the final dish comes together easily for busy weeknight dinners or party gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American