BBQ Meatballs
Juicy, tender meatballs glazed in a smoky-sweet homemade barbecue sauce. Perfect as a crowd-pleasing appetizer or served over rice for a hearty dinner. Baked until caramelized and bubbling, these meatballs come together with simple pantry staples and are ready in under an hour.
For 8 servings
- prep
Preheat oven and prepare the baking sheet.
1.Preheat oven to 400°F (200°C).2.Line a baking sheet with parchment paper. - mix
Mix the meatball ingredients.
1.In a large bowl, combine ground beef, breadcrumbs, beaten egg, chopped onion, minced garlic, salt, black pepper, and smoked paprika.2.Mix gently with clean hands until just combined — don't overwork the meat.TIPOver-mixing makes meatballs tough. Stop as soon as everything is evenly distributed. - prep
Shape the meatballs.
1.Roll the mixture into 16 equal-sized meatballs, about 1.5 inches each.2.Arrange on the prepared baking sheet, spaced evenly apart. - bake · ~15 min
Bake the meatballs.
Bake for 15 minutes, until the meatballs are browned and cooked through to an internal temperature of 160°F (71°C).
- mix · ~7 min
Make the BBQ sauce while the meatballs bake.
1.In a small saucepan, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and onion powder.2.Bring to a gentle simmer over medium heat, then reduce to low and cook for 5 minutes until slightly thickened, stirring occasionally. - bake · ~11 min
Glaze the meatballs and finish baking.
1.Remove meatballs from oven and brush generously with the BBQ sauce, coating all sides.2.Return to oven and bake for another 10-12 minutes until the glaze is sticky and caramelized.TIPFor extra stickiness, brush with sauce twice — once at the 10-minute mark and again right before serving. - serve
Serve hot with extra sauce on the side.
Transfer meatballs to a serving platter and drizzle with any remaining warm BBQ sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use an ice cream scoop to portion evenly for uniformly sized meatballs.
- 2Chill the shaped meatballs for 15 minutes before baking to help them hold shape.
- 3For a deeper char, switch the oven to broil for the last 2 minutes of glazing.
- 4Line the baking sheet with foil for easier cleanup from sticky glaze.
- 5Make the BBQ sauce up to a week ahead and refrigerate until ready to use.
- 6Leftover meatballs reheat beautifully in a covered skillet with a splash of water.
Adapt it for your goals.
Turkey meatballs
Swap ground beef with an equal weight of ground turkey (93% lean) for a lighter option. Add 1 tablespoon of olive oil to the mix to prevent dryness, and bake until internal temp reaches 165°F.
spicy chipotleSpicy chipotle
Add 1-2 finely chopped chipotle peppers in adobo to the BBQ sauce, plus a teaspoon of adobo sauce, for a smoky, fiery kick that pairs beautifully with the sweet base.
gluten freeGluten-free
Replace breadcrumbs with gluten-free panko or almond flour (start with ⅓ cup). Ensure your Worcestershire sauce is gluten-free. All other ingredients remain the same for a celiac-safe version.
low sugarLow-sugar
Reduce brown sugar to 1 tablespoon and swap ketchup for a no-sugar-added brand. Add an extra teaspoon of apple cider vinegar and a pinch of allspice to compensate for lost depth.
Why this is on our healthy list.
High in Protein
Each serving provides a substantial amount of protein from the ground beef, supporting muscle maintenance and satiety.
Iron Rich
Beef is a natural source of heme iron, which is easily absorbed and essential for healthy blood and energy levels.
Contains Garlic and Onion
These alliums are known for their antioxidant properties and contribute immune-supporting compounds with every bite.
Moderate in Saturated Fat
Using 80% lean ground beef keeps the dish flavorful while limiting excess saturated fat compared to higher-fat blends.
Frequently asked questions
Yes, ground pork or a 50/50 blend of beef and pork works well. Stick with 80% lean to maintain juiciness, and adjust seasoning to taste.
