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These BBQ Meatballs are tender, juicy, flavorful, and drowned in a sweet homemade BBQ sauce. That'll have you licking your fingers, making it an excellent appetizer for your next party.
Here are some more delicious party recipes: Chicken and Sausage Jambalaya, Blackened Chicken Po-Boys, Spinach and Artichoke Dip, French Onion Dip, Southern Fried Chicken Wings, Cajun Deviled Eggs, and Homemade Banana Pudding.
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Growing up in New Orleans, bbq meatballs are a very important menu item for baby showers, birthday parties, cookouts, and other gatherings. Not having them at your party will get you a serious side-eye.
Traditionally, frozen meatballs are made with ground pork or beef or even a mixture of both, then covered with store-bought barbecue sauce and cooked low and slow in a crockpot or in the oven.
However, each day, I move further away from using BBQ sauce from the store and frozen meatballs because I love to know everything that's going into my food without question.
My recipe for bbq meatballs in the oven uses fresh ground beef, onion, bread crumbs, evaporated milk, worcestershire sauce, and various seasonings. My homemade BBQ sauce uses sugar-free ketchup, brown sugar, two different vinegars, orange juice, and Worcestershire sauce for more umami flavor.
I brown the meatballs to get more flavor and to shave a lot of time instead of baking them and then covering them with sauce. In my recipe, you'll smother the meatballs in a baking dish with the BBQ sauce and bake them uncovered to develop slowly and in half the time as in other recipes.
I usually serve them with fried chicken wings and jambalaya, but mashed potatoes and green beans will work great for dinner tonight.
BBQ Meatballs Ingredients
Here are the star ingredients to make the meatballs and barbecue sauce excellent every single time.
Ground Beef
I like to use 80/20 chuck ground beef, but ground sirloin will also be perfect. If you want to be fancy, have your butcher ground a fresh chuck roast.
Panko Bread Crumbs
I like to use panko bread crumbs because the larger flakes require fewer bread crumbs, improving the meatballs structure from being tough and dry.
Evaporated Milk
Any milk will work, but evaporated milk has more flavor because it is cooked, adding more flavor to your meat mixture. The added moisture mixed with the bread crumbs will keep you from cooking tough meatballs.
Herbs and Spices
You'll need kosher salt, black pepper, cumin, garlic powder, cayenne, fresh chopped onion, and parsley for the homemade meatballs. For the homemade barbecue sauce, you'll need my Savory Cajun Seasoning or my Homemade Creole Seasoning.
Worcestershire Sauce
Whenever I cook meatballs or BBQ sauce, worcestershire sauce is needed for added umami flavor. Soy sauce is not a good substitute.
Sugar-Free Ketchup
I love to use Primal Kitchen's sugar-free ketchup, which is sweetened with honey. We also use orange juice and brown sugar to sweeten the BBQ sauce.
Brown Sugar
You can use light or dark brown sugar. Whatever you use, your sauce will have a nice, sweet flavor.
Vinegar
Instead of apple cider vinegar, I chose rice wine vinegar for the sweet component and Old Faithful white distilled vinegar.
How To Make BBQ Meatballs in the Oven
I wanted to make a BBQ meatball recipe that would impress my family and make them proud since they are a huge staple at family events. However, I wanted to do everything from scratch to show that the extra details were worth it.
Meatballs
Preheat the oven to 375°F/190°C. In a large bowl, mix the ground beef, grated onion, worcestershire, salt, pepper, cumin, garlic powder, cayenne, chopped parsley, panko, and milk until fully incorporated.
Meatball mixture should hold when squeezed together.
Use a 1 oz. cookie scoop or tablespoon to measure the meatball mixture on a baking sheet. I like to scoop them all out first then roll them.
Roll the meatballs on a small cold baking sheet or plate, then place them in the fridge for 10 minutes.
Heat a large skillet over medium heat. Add oil and butter. Once the butter has melted, brown meatballs in batches for 30-45 seconds per side. Save the pan drippings for the bbq sauce.
Transfer the cooked meatballs to a 9 x 13 baking dish; they need not be in a single layer. Repeat with the last batch.
BBQ Sauce
Whisk together ketchup, orange juice, brown sugar, rice vinegar, distilled vinegar, worcestershire sauce, Cajun seasoning, and pan drippings in a medium bowl.
Pour evenly over meatballs and bake for 20 minutes until the sauce has thickened.
Crockpot BBQ Meatballs
To make BBQ meatballs in a crock pot, follow all the steps, but instead of an oven, place them in a crock pot or slow cooker on low for 3-4 hours.
Serve bbq meatballs immediately, or cover them with foil if you bring them to a party.
Storing BBQ Meatballs
Leftover meatballs can be stored in an airtight container in the fridge for up to 5-7 days or in the freezer for two months. To reheat, pop in the microwave for one or two minutes (depending on how many you're reheating) until hot, or bake in a preheated oven at 350°F/ 176°C for 10-15 minutes until hot.
Barbecue sauce can be made one week in advance and kept in an airtight container in the fridge.
BBQ Meatballs Substitutions, Tips & Tricks
Here are some of my top substitutions, tips, and tricks to help you make bbq meatballs fit your taste:
- Ensure the meatballs are refrigerated for a minimum of 10 minutes before cooking. This process allows the panko to effectively bind all the ingredients while allowing the flavors to develop, resulting in a more tasty outcome. This will also keep them from falling apart during the cooking process.
- If you have dried parsley flakes, you can use them instead of fresh ones. You can also swap the parsley for Italian seasoning. Fresh herbs have more flavor, so add one tablespoon of chopped rosemary, thyme, and oregano or a combination.
- Use ground veal, lamb, or turkey instead of ground beef.
- If panko is unavailable, use half the amount specified for plain breadcrumbs or one slice of bread. There's no need for Italian bread crumbs, as we'll infuse plenty of flavor into everything.
- If Savory Cajun seasoning isn't available, my Creole seasoning can be an alternative. You can find the recipe here. You can use your favorite all-purpose seasoning in the barbeque sauce. Add a few shakes of hot sauce, cayenne pepper, or red chili flakes to spice up your sauce. Feel free to use the substitute honey instead of brown sugar.
- While I prefer hand-rolling my meatballs, using an ice cream scoop can ensure consistent size. Slightly oil your hands to prevent the meatball mixture from sticking to your hands. Once an instant-read thermometer inserted in the center of the meatball reads 165°F, you'll know the meatball is thoroughly cooked.
- Here are some other sauces you can use: Honey BBQ, Alabama White Sauce, Creole Sauce, Hot Honey, and Honey Sriracha.
FAQs
Here are the answers to some of the most frequently asked questions about making homemade bbq meatballs.
How do you cook meatballs without drying them out?
Cooking meatballs without drying them out requires a delicate balance of heat and moisture. So ensure you have a proper amount of binder, which can be eggs, crackers, or bread and milk. Consider frying them in avocado or olive oil over high heat until they're browned on both sides. Then, transfer them to a baking dish and bake for 15 minutes at 375°F. This method locks in the juices and prevents the meatballs from drying out.
Is it better to bake meatballs at 350 or 400?
The optimal temperature for baking meatballs can depend on the recipe, but generally, a higher temperature, like 400°F, is recommended. This allows the meatballs to cook quickly and develop a nicely browned crust while remaining juicy.
Is it better to fry meatballs or bake them in the oven?
Each method has its benefits when it comes to frying versus baking meatballs. Frying can give meatballs a crispy exterior, but baking allows for more even cooking and less fat. Ultimately, it comes down to the recipe and if you're baking them in sauce or not.
For instance, for my BBQ meatball recipe, I fry them and then bake them in the sauce; for my meatballs and spaghetti, I bake them and then finish them with tomato sauce. So, it depends on the texture and flavor you're aiming for.
Should you brown meatballs before baking?
Browning meatballs before baking is helpful as it adds depth of flavor and texture. The Maillard reaction during browning creates a savory crust and improves the overall taste.
What goes with barbecue meatballs?
Barbecue meatballs pair well with a variety of side dishes. They can be served with classic BBQ companions like baked beans, potato salad, or cornbread. Try pairing them with a fresh green salad, baked sweet potatoes, or whole-grain rice for a healthier twist.
More Meatball Recipes
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Read the recipe once before pulling the ingredients out and preheating the oven.
Step 2: Measure everything out into individual bowls.
Step 3: Start following the recipe and prepare for some tender and juicy bbq meatballs.
So there you have it, folks! With these tips and tricks, you're well on your way to creating the most delicious and juicy bbq meatballs that will leave your guests asking for more. Remember, good food is about experimentation, so feel free to put your spin on this classic dish.
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📖 Recipe
Oven BBQ Meatballs
Ingredients
Meatballs:
- 2 lbs. cold ground beef
- ½ medium onion grated
- 1 tablespoon worcestershire
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- ½ teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- ¼ cup chopped Italian parsley plus more for garnish
- ½ cup panko bread crumbs or 1 slice of bread
- ½ cup evaporated milk
- 3 tablespoons avocado oil
- 3 tablespoons unsalted butter
BBQ Sauce:
- 1 24 oz. bottle sugar free ketchup
- ¼ cup orange juice
- ¼ cup light brown sugar
- ¼ cup white distilled vinegar
- ¼ cup rice wine vinegar
- 2 tablespoons worcestershire
- 1 tablespoon Savory Cajun seasoning
Instructions
Meatballs
- Preheat the oven to 375°F/190°C. In a large bowl, mix the ground beef, grated onion, worcestershire, salt, pepper, cumin, garlic powder, cayenne, chopped parsley, panko, and milk until fully incorporated.
- Use a 1 oz. cookie scoop or tablespoon to measure the meatball mixture. Roll the meatballs on a small cold baking sheet or plate, then place them in the fridge for 10 minutes.
- Heat a large skillet over medium heat. Add oil and butter. Once the butter has melted, brown meatballs in batches for 30-45 seconds per side. Save the pan drippings for the bbq sauce.
- Transfer the cooked meatballs to a 9 x 13 baking dish; they need not be in a single layer. Repeat with the last batch.
BBQ Sauce
- Whisk together ketchup, orange juice, brown sugar, rice vinegar, distilled vinegar, worcestershire sauce, Cajun seasoning, and pan drippings in a medium bowl. Pour evenly over meatballs and bake for 20 minutes until the sauce has slightly thickened.
- Serve bbq meatballs immediately, or cover them with foil if you bring them to a party.
Notes
- Ensure the meatballs are refrigerated for a minimum of 10 minutes before cooking. This process allows the panko to effectively bind all the ingredients while allowing the flavors to develop, resulting in a more tasty outcome. This will also keep them from falling apart during the cooking process.
- If you have dried parsley flakes, you can use them instead of fresh ones. You can also swap the parsley for Italian seasoning. Fresh herbs have more flavor, so add one tablespoon of chopped rosemary, thyme, and oregano or a combination.
- Use ground veal, lamb, or turkey instead of ground beef.
- If panko is unavailable, use half the amount specified for plain breadcrumbs or one slice of bread. There's no need for Italian bread crumbs, as we'll infuse plenty of flavor into everything.
- If Savory Cajun seasoning isn't available, my Creole seasoning can be an alternative. You can find the recipe here. You can use your favorite all-purpose seasoning in the barbeque sauce. Add a few shakes of hot sauce, cayenne pepper, or red chili flakes to spice up your sauce. Feel free to use the substitute honey instead of brown sugar.
- While I prefer hand-rolling my meatballs, using an ice cream scoop can ensure consistent size. Slightly oil your hands to prevent the meatball mixture from sticking to your hands. Once an instant-read thermometer inserted in the center of the meatball reads 165°F, you'll know the meatball is thoroughly cooked.
- Here are some other sauces you can use: Honey BBQ, Alabama White Sauce, Creole Sauce, Hot Honey, and Honey Sriracha.
- Crockpot BBQ Meatballs: To make BBQ meatballs in a crock pot, follow all the steps, but instead of an oven, place them in a crock pot or slow cooker on low for 3-4 hours.
Joanne Hepler says
can't wait to gather all the ingredients to make these. thanks for the recipe.
Vivian Moore says
I was searching for a good meatball recipe and found this in my inbox. My family loved the flavor and I am anxious to try the jelly meatballs and the pineapple bbq meatball recipies.