These Homemade BBQ Meatballs are nice and crispy on the outside, and melt-in-your mouth tender on the inside coated with a delicious, savory homemade BBQ sauce!
Y’all have probably learned by now that I really love a recipe that allows me the opportunity to prep it ahead of time. Like the meatballs for my Italian Meatball Sub Sandwiches, my Homemade BBQ Meatballs can be made in advance and stored in the refrigerator for up to 2 days before cooking. Being able to prep them ahead of time makes them a perfect addition to any potluck or celebration or for a quick weeknight dinner. I'll often make a double batch of these delicious bites for a freezer meal that I can pull out on a long, super busy day!
And speaking of long days, these long, cold winter days have me dreaming about spring flowers and summer grilling. Don’t get me wrong, we enjoy slow cooker favorites like Comfy Cozy Slow Cooker Chili and delicious, creamy soups like my Cheddar Broccoli Soup, but on those really cold days I just can’t wait for the sunshine. I love making these meatballs in the wintertime because they help to remind me that warmer, sunnier weather will be here before we know it. This recipe has the perfect blend of spices, smokiness, and sweetness that is sure to wake up your taste buds! I often serve them with my White Cheddar Loaded Mashed Potatoes or mix them into my Homemade Macaroni and Cheese for an all-in-one meal.
For this BBQ Meatball recipe, you will need:
Ground Beef
If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat does not dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in.
Breadcrumbs
Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely.
Egg
A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional.
Herbs and Spices
When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious umami flavor, and aromatic powerhouses like garlic and smoked paprika are sure to add a mouthwatering goodness to every bite!
Homemade BBQ Sauce
We've tried and even liked some store-bought sauces, but we just love homemade barbeque sauce. Store-bought sauces tend to be on the sweeter side which can be hard to overcome on the flavor palate. You just can’t beat the freshness of a homemade sauce!
Making these Homemade BBQ Meatballs is incredibly easy! Here’s how:
First, preheat the oven to 375 degrees. Set aside a 9x13 baking dishes.
Mix together meat, herbs, spices, Parmesan, 1 large egg, ¼ cup marinara sauce, and about ½ cup of breadcrumbs in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs.
Next, using a small cookie scoop, begin forming meatballs. Place into baking dish, and bake for approximately 20 minutes. Then add remaining marinara sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees.
Yield: Approximately 35 meatballs
Ingredients
2 pounds lean ground beef
1 large egg, slightly beaten
1 pint homemade BBQ sauce (reserve 1½ cup)
1 Tablespoon ground black pepper
1 Tablespoon salt
½ Tablespoon garlic powder
½ Tablespoon onion powder
½ Tablespoon chili powder
½ Tablespoon smoked paprika
1 teaspoon ground mustard
½ - 1 cup breadcrumbs
Directions
Preheat oven to 375 degrees.
In a large bowl, thoroughly combine all ingredients with only ½ cup homemade BBQ sauce.
Roll into one-inch balls, and place into two 9x13 baking dishes.
Bake for approximately 45 minutes or until meat is cooked through and evenly browned.
Pour the remaining homemade BBQ sauce on the top of each. Bake for an additional 15 minutes.
Try dipping these savory, sweet bites into my Homemade Nacho Cheese Sauce for the ultimate two-bite appetizer!
Helpful Tip: I find using a cookie scoop helps to ensure unform size for even baking.
How To Freeze Homemade BBQ Meatballs
Prepared meatballs can be stored in the refrigerator for up to 5 days or frozen in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It's recommended beef be cooked to an internal temperature of at least 160 degrees.
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