BBQ Meatballs: A Simple Family Recipe Anyone Can Make

Some recipes just work. BBQ meatballs are one of those things. The steps are easy, the ingredients are basic, and you end up with meatballs covered in sticky barbecue sauce. You can use them as party snacks, for dinner with a salad, or stack them on a sandwich. This recipe is how we make them at home. No fancy language. No stories you have to scroll past to get what you want.

Quick Look

• Prep time: 20 minutes
• Cook time: 30 minutes
• Servings: 5 (makes about 20 meatballs)
• Skill level: Any
• Needed: Large bowl, baking sheet, foil

Ingredients

Here’s what you’ll need:

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 small onion, chopped fine
• 1/2 teaspoon salt
• Black pepper, a few shakes
• 1 cup BBQ sauce (pick your favorite)

That’s it. Nothing complicated. If you’re missing one thing (like milk), you can use water instead. If you don’t eat beef, ground turkey or chicken works too. Want it a little spicy? Add a bit of chili powder or cayenne to the mix.

Equipment

You just need a large mixing bowl, a baking sheet, and foil for easy clean-up. If you have a cookie scoop, it helps to make the meatballs even, but your hands work fine.

Step-by-Step Instructions

1. Heat the Oven

Set your oven to 400°F (200°C). While it heats up, you can get everything else ready.

2. Mix

Add ground beef, breadcrumbs, milk, egg, onion, salt, and pepper to your bowl. Stir with a spoon or use your hands if you’re okay with that. Mix until you don’t see dry breadcrumbs but don’t mash it up too much or the meatballs get tough. You want the mix to just hold together.

3. Shape into Balls

Grab a chunk of the mix and roll it between your hands. Aim for a golf ball size—about an inch and a half across. Put each one on the foil-lined baking sheet as you go. You should get around 20 if you keep them golf ball sized.

4. Bake

Slide the tray into the oven. Bake for 15 minutes. This starts cooking the meatballs and keeps them from falling apart when you add the sauce.

5. Add BBQ Sauce

Take the tray out. Spoon BBQ sauce on top of each meatball. You don’t have to drown them, but you want every meatball coated.

6. Bake More

Put the tray back in. Bake for another 10–15 minutes. You’re looking for the sauce to bubble and stick a little.

7. Finish and Serve

Let the meatballs cool off for five minutes. Serve straight from the tray or transfer to a plate. If you want extra sauce for dipping, warm up some in a pot or the microwave and set it out.

Tips & Tricks

• Forming Meatballs: If the mix sticks to your hands, wet them with a bit of cold water.
• Sauce Ideas: Any BBQ sauce works. If you like smoky sauce, use that. If you want sweet, use a honey style. Homemade sauce is fine too.
• Batch Cooking: You can double the recipe for a crowd. Just use a bigger bowl and make sure the meatballs don’t touch on the tray.

Make Ahead & Storage

• To Freeze: Wait until the meatballs have cooled. Lay them on a tray and freeze for an hour, then move to a freezer bag. They keep for up to three months.
• To Reheat: Place frozen meatballs on a tray, cover with foil, and bake at 350°F (175°C) until hot—about 20 minutes. Or microwave for quick lunches.
• Fridge: Cooked meatballs keep in the fridge for about three days. Store in a tight container.

Variations

• Turkey or Chicken: Works exactly the same, just swap out the beef. You can add a bit more seasoning if you want.
• Vegan: Try using plant-based “beef” and swap the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
• Spicy: Stir in chili powder, hot sauce, or some chopped jalapeños before baking.

What to Serve With BBQ Meatballs

• Snacks: They work as party snacks on toothpicks.
• Dinner: Serve with mashed potatoes, rice, or a simple salad.
• Sandwiches: Pack a few into a hoagie roll, spoon on extra sauce, and add sliced pickles or slaw if you want crunch.

Troubleshooting: FAQ

Why are my meatballs dry?
Too much bread or not enough liquid can dry them out. Use the exact amounts in the recipe, or add a splash of milk to fix the mix if it looks crumbly.

Can I cook these on the stove?
Yes, you can brown the meatballs in a nonstick pan, then pour sauce over and simmer until cooked through.

Can I use store-bought frozen meatballs?
If you’re out of time, you can pour BBQ sauce over frozen cooked meatballs and heat in the oven. You lose some of the homemade quality but it works.

How do I know when they’re done?
Cut one open. It should not be pink inside. If you use a thermometer, aim for 165°F (74°C).

Extra Tips for Great Meatballs

• Don’t overmix—the less you mix, the more tender they’ll be.
• Lining the tray with foil saves time on clean-up.
• Mixing the onion in fine is important. Big chunks don’t cook through.
• If you want a glaze: pull the meatballs out in the last five minutes and brush with more sauce. Bake to finish.

That’s it. BBQ meatballs are easy and fail-proof. You only need a few ingredients and a little time. Make them for your next dinner or gathering. If you try them, let me know what you think.

BBQ Meatballs: A Simple Family Recipe Anyone Can Make

Course: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

290

kcal

Total time

50

minutes

These BBQ meatballs are tender, juicy, and covered in a sweet, sticky barbecue sauce. They’re quick to make with simple ingredients like ground beef, breadcrumbs, and your favorite BBQ sauce. Bake them in the oven for easy cleanup. Great as appetizers, for dinner, or anytime you want a tasty, no-fuss meal.

Ingredients

• 1 lb ground beef

• 1/2 cup breadcrumbs

• 1/4 cup milk

• 1 egg

• 1/2 small onion, finely chopped

• 1/2 tsp salt

• Black pepper, to taste

• 1 cup BBQ sauce (your choice)

Directions

• Heat oven to 400°F (200°C). Line a baking sheet with foil for easy clean-up.
• Mix ingredients: In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, salt, and pepper. Mix until just combined—don’t overwork.
• Shape: Roll the mixture into golf ball–sized balls, about 1.5 inches each. Place on the baking sheet, leaving a little space between.
• First bake: Bake for 15 minutes.
• Sauce: Remove from oven. Spoon BBQ sauce over each meatball so every one is coated.
• Second bake: Return to oven and bake another 10–15 minutes, until the sauce is sticky and the meatballs are cooked through.
• Serve: Let cool a few minutes. Serve warm, with extra BBQ sauce if you like.

Notes

• Wet your hands slightly if the mixture sticks while forming balls.
  Use ground turkey or chicken if you prefer.
  Leftovers keep in the fridge up to 3 days, or freeze for up to 3 months.
  To reheat from frozen: Bake at 350°F (175°C) covered with foil until hot, about 20 minutes.