Homemade Barbecue Meatballs Recipe

I’m excited to share my Best Bbq Meatballs with a surprising pantry twist and an easy, shareable batch that’s perfect for your next get together.

I didn’t expect to fall for a meatball this hard, but here we are. I make these for every get together because people actually fight over the last bite, and yeah I’ll admit I love the bragging rights.

Using good ground beef and a sticky blend of ketchup and barbecue sauce gives them that sweet tang you can’t forget. They’re called Best Bbq Meatballs for a reason, but there’s a twist that makes them different than the usual game day fare, you’ll want to know it.

I promise they’re easy, messy, and totally worth the tiny bit of effort.

Ingredients

• Ground beef: Main protein source, rich in iron and fat, gives juicy flavor.
• Breadcrumbs: Soaks up juices, adds carbs and texture, not very nutrient dense.
• Eggs: Bind ingredients, add protein and moisture, little more fat too.
• Onion: Adds sweetness and depth, gives fiber and savory aromatics.
• Garlic: Pungent kick, tiny calories, potential health benefits like immune boost.
• Brown sugar: Makes sauce sweet and sticky, adds caramel notes, lots of sugar.
• Apple cider vinegar: Brings tangy sourness, cuts sweetness, helps balance rich flavors.
• Ketchup and barbecue sauce: Sugary tomato base and smoky BBQ add sweet and savory notes.
• Worcestershire sauce: Umami depth and slight tang, tiny amount goes a long way.
• Parmesan and parsley: Parmesan salty nuttiness, parsley fresh herb lift and color.

Ingredient Quantities

• 2 pounds ground beef (80 20)
• 1 cup plain breadcrumbs, packed
• 2 large eggs, beaten
• 1 3rd cup milk
• 1 small onion, finely chopped about 1 half cup
• 2 cloves garlic, minced
• 1 quarter cup grated Parmesan cheese (optional)
• 1 quarter cup chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 half teaspoon black pepper
• 1 half teaspoon smoked paprika (optional)
• 2 cups ketchup
• 1 cup barbecue sauce
• 1 half cup packed brown sugar
• 1 quarter cup apple cider vinegar
• 2 tablespoons Worcestershire sauce for the sauce
• 1 teaspoon garlic powder
• 1 half teaspoon onion powder
• 1 tablespoon vegetable oil (for browning, optional)
• pinch of salt and pinch of black pepper for the sauce

How to Make this

1. Preheat oven to 375F if you want to bake, or heat 1 tablespoon vegetable oil in a large skillet over medium-high heat if you plan to brown on the stove. Either method works, both are fine.

2. In a big bowl combine 2 pounds ground beef (80/20), 1 cup packed plain breadcrumbs, 2 large eggs (beaten), 1/3 cup milk, 1 small onion finely chopped (about 1/2 cup), 2 cloves garlic minced, 1/4 cup grated Parmesan (optional), 1/4 cup chopped fresh parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika (optional). Mix gently with your hands or a fork, dont overwork the meat or they get tough.

3. Chill the mixture 10 minutes if it feels too soft, then portion into even meatballs about 1 to
1.5 inches (use a cookie scoop for uniform balls). Wet your hands with water to make shaping easier and to stop sticking.

4. Brown the meatballs: for skillet sear, brown in batches in the hot oil 6 to 8 minutes turning so all sides get color but dont fully cook through; remove to a plate. For oven method, place on a parchment lined sheet and bake 15 to 18 minutes until lightly browned.

5. Make the barbecue sauce in a large saucepan or the same skillet off the heat: whisk together 2 cups ketchup, 1 cup barbecue sauce, 1/2 cup packed brown sugar, 1/4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and a pinch each of salt and black pepper.

6. Bring sauce to a gentle simmer over medium heat, taste and adjust a bit if you want more tang or sweetness. If sauce is too thick thin with a splash of water, too thin simmer longer.

7. Add the browned (or baked) meatballs into the simmering sauce, spoon sauce over them so theyre coated.

8. Cover and simmer gently 20 to 25 minutes until meatballs are cooked through and sauce is glossy and thickened. Check one meatball with an instant-read thermometer; ground beef should reach 160F.

9. Serve hot, garnish with extra chopped parsley or grated Parmesan if you like. Tip: for a sticky, caramelized finish, place sauced meatballs on a baking sheet and broil 1 to 2 minutes until spots of char appear, watch close so they dont burn.

Equipment Needed

1. Large mixing bowl (big enough for 2 lb meat)
2. Measuring cups and spoons
3. Wooden spoon or fork for mixing
4. Cookie scoop (1 to 1.5 inch) or tablespoon for portioning
5. Large skillet (12 inch) for browning or rimmed baking sheet for oven method
6. Parchment paper or silicone baking mat
7. Large saucepan for the barbecue sauce
8. Instant read thermometer
9. Tongs or slotted spoon for moving meatballs
10. Oven mitts or heatproof gloves

FAQ

Homemade Barbecue Meatballs Recipe Substitutions and Variations

• Ground beef (2 pounds)
  • Ground pork — juicier, same fat usually, good 1:1 swap.
  • Ground turkey or chicken — leaner; add 1-2 tbsp oil so meatballs dont dry out.
  • Plant based crumbles — use 1:1, add an extra binder like an egg or 1 tbsp flax for texture.
  • Mix beef and pork (50/50) — best balance of flavor and tenderness.
• Plain breadcrumbs (1 cup)
  • Panko — lighter, airier texture, use 1:1.
  • Crushed crackers (saltines or Ritz) — pulse in bag, 1:1, adds a little salt.
  • Quick oats or rolled oats (pulled a bit in blender) — use 1:1, good gluten free-ish swap.
  • Crumbled stale bread ripped fine — soak briefly in milk then squeeze out excess.
• Eggs (2 large)
  • Flax “egg” — 1 tbsp ground flax + 3 tbsp water per egg, wait 5 min, works well for binding.
  • Mashed potato or sweet potato — about 1/4 cup per egg, keeps meatballs moist.
  • Plain yogurt or mayo — ~3 tbsp per egg, good if you want extra moisture.
  • Aquafaba (chickpea brine) — 3 tbsp per egg, ok but meatballs can be a bit softer.
• Ketchup (2 cups)
  • Tomato sauce + 2 tbsp sugar + 1 tbsp vinegar — homemade ketchup style, adjust sweetness.
  • Tomato paste thinned with water and a bit sugar — stronger tomato flavor, use less volume.
  • Salsa blended smooth — for a spicier, fresher twist.
  • Increase BBQ sauce and cut ketchup 1:1 if you want smokier, less sweet sauce.

Pro Tips

1) dont overwork the meat. Mix just enough to combine then stop, or your meatballs get dense and chewy. Use a cookie scoop for even sizes, wet your hands while shaping, and if the mix feels too soft pop it in the fridge 10 minutes to firm up.

2) brown for flavor, not to finish cooking. Get good color on all sides in batches so the pan stays hot, then scrape the browned bits into the sauce when you add the meatballs. Those bits are flavor gold, they make the sauce taste way better. Check one with a thermometer to hit 160F so you dont overcook.

3) tweak the sauce by taste. If it needs tang add a little more vinegar, if it needs sweetness add brown sugar a teaspoon at a time. Too thick, thin with a splash of water, too thin simmer longer. For a stickier, caramelized finish broil the sauced meatballs 1 to 2 minutes but watch close so they dont burn.

4) make ahead and freeze for lazy dinners. Flash-freeze the shaped meatballs on a tray, then bag them. Cook from frozen into simmering sauce (just add more time), or thaw overnight. Also, letting meatballs sit in the sauce for a few hours or overnight makes them soak up more flavor.