Barbecue Meatballs Recipe
This dish brings together everything you want in a weeknight dinner or a party favorite: hearty, tender meatballs smothered in a sweet and smoky barbecue glaze. With just a handful of everyday pantry staples, you can turn simple ingredients into a comfort food classic that pleases every palate.
Ingredients Breakdown
Ground beef is the base of this recipe, and the fat content you choose will greatly impact the texture. Aim for an 80/20 blend—enough fat to keep the meatballs juicy without making them greasy. The flavor of beef holds up well to the rich barbecue glaze, making it ideal for this recipe.
Quick oats and egg are more than fillers—they’re the foundation of structure. The oats absorb moisture from the milk and beef, preventing the mixture from becoming too wet, while the egg binds it all together, keeping the meatballs intact through baking.
Finely chopped onions, garlic powder, chili powder, and black pepper bring bold seasoning to the mix. The onion adds both moisture and flavor, while the chili powder adds subtle heat. Garlic powder and pepper round out the base seasoning, keeping each bite well-balanced and aromatic.
Evaporated milk may seem like a curious addition, but it works wonders in keeping the meat mixture moist without thinning it out. It adds richness without overpowering the beef and helps distribute flavors evenly throughout the meatballs.
The homemade sauce is where this recipe shines. Ketchup and brown sugar form the sweet, tangy base, while chopped onion and garlic powder add dimension. A splash of Liquid Smoke (if you have it) brings that signature backyard barbecue flavor indoors, making the sauce taste like it simmered over a fire.
Step-by-Step Preparation Guide
Start by mixing the dry ingredients—oats, seasonings, and chopped onions—in a large bowl. Pour in the evaporated milk and beaten egg, stirring until well blended. This method ensures the oats soak up flavor and moisture before the beef is added. Once everything is combined, fold in the ground beef and mix gently until just combined to avoid compacting the meat.
Roll the mixture into 1-inch meatballs and place them evenly on a greased wire rack set inside a baking pan. This setup allows the fat to drip away while the heat circulates evenly around the meatballs, promoting browning and an even cook.
Bake uncovered at 350°F (175°C) for about 18 to 20 minutes. At this point, the meatballs should be firm, browned, and fully cooked through. Remove them from the oven and drain any fat that has collected in the pan.
While the meatballs bake, prepare the sauce. Combine ketchup, brown sugar, onion, garlic powder, and Liquid Smoke (if using) in a saucepan. Bring it to a simmer over medium heat and stir frequently. After a couple of minutes, the sauce will thicken slightly and become glossy, perfect for coating.
Pour the warm sauce evenly over the baked meatballs, making sure each one is generously glazed. Return the pan to the oven and bake for an additional 10 to 12 minutes. This second bake allows the sauce to cling to the meatballs, caramelizing slightly around the edges and enhancing its bold barbecue character.
Recipe Tips & Frequently Asked Questions
Preventing dry meatballs without adding extra fat
Use evaporated milk and don’t overmix the beef. These steps ensure tenderness without needing additional fat.
How to keep meatballs uniform in size for even cooking
Use a small cookie scoop or a tablespoon measure and roll lightly with damp hands to maintain consistency.
Making the sauce ahead of time to deepen flavor
Prepare the sauce a day in advance and store it chilled. The flavors will meld beautifully overnight.
Using a wire rack vs. baking directly in the pan
A rack promotes airflow and prevents the meatballs from sitting in grease, which helps them bake evenly and develop better texture.
Can I use ground turkey or chicken instead of beef?
Yes, but you may need to reduce the cooking time slightly. Consider adding a bit more seasoning, as these meats are milder.
What’s a good substitute if I don’t have evaporated milk?
Whole milk can work in a pinch. Use slightly less to avoid thinning the mixture too much.
Can I freeze the meatballs and sauce?
Absolutely. Freeze the baked meatballs with or without sauce in airtight containers for up to 3 months.
How do I reheat leftovers without drying them out?
Reheat covered in the oven or microwave with a splash of water or sauce to keep them moist.
What to Serve With This Recipe
Creamy mashed potatoes are a timeless pairing, perfect for soaking up every drop of that sticky sauce. Alternatively, macaroni and cheese brings a rich, cheesy contrast that works beautifully with the barbecue flavor.
Lighten the plate with crisp coleslaw, a simple garden salad, or grilled vegetables. Their freshness provides contrast and balance.
Soft dinner rolls, fluffy cornbread, or buttery garlic toast are excellent for scooping up extra sauce and rounding out the meal.
For drinks, serve with sweet iced tea or sparkling apple cider for a family-friendly option. If you’re entertaining adults, a bold red wine like Zinfandel or a smoky porter beer pairs wonderfully with the rich flavors.
Creative Variations
Spice things up by mixing in diced jalapeños with the beef mixture or into the sauce. The kick of heat adds excitement without overpowering the sweetness of the glaze.
For a gooey surprise, tuck a cube of cheddar into the center of each meatball before baking. The cheese melts into the middle, making every bite rich and creamy.
You can also swap the ketchup-based sauce for your favorite store-bought barbecue sauce if you’re short on time or want a smokier result.
Turn leftover meatballs into party-friendly sliders or pile them into a toasted hoagie roll with extra sauce and cheese for a satisfying sandwich.
These barbecue meatballs are a tried-and-true recipe you’ll come back to again and again. They’re simple enough for busy weeknights, yet bold and flavorful enough to serve at gatherings or potlucks.
With a sticky, sweet-and-smoky glaze and tender, oven-baked meatballs, this dish offers both comfort and versatility. Whether paired with classic sides or reinvented into new meals, they’re bound to become a staple in your kitchen.
Ingredients
1-1/2 pounds Ground beef
1 cup Quick-cooking oats
1/2 cup Finely chopped onion
1 can (5 oz) Evaporated milk
1 large Egg, lightly beaten
1 teaspoon Salt
1 teaspoon Chili powder
1/4 teaspoon Garlic powder
1/4 teaspoon Black pepper
Sauce:
1 cup Ketchup
3/4 cup Brown sugar, packed
1/4 cup Chopped onion
1/2 teaspoon Liquid Smoke (optional)
1/4 teaspoon Garlic powder
Instructions
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the oats, chopped onion, evaporated milk, egg, salt, chili powder, garlic powder, and pepper. Stir until well mixed. Add the ground beef and, using your hands or a spoon, mix until all ingredients are thoroughly incorporated.
Shape the mixture into 1-inch meatballs and arrange them evenly on a greased rack set inside a shallow baking pan. Bake uncovered for 18 to 20 minutes, or until the meatballs are firm and no longer pink in the center. Remove from the oven and drain any excess fat.
While the meatballs are baking, prepare the sauce. In a medium saucepan, combine the ketchup, brown sugar, chopped onion, garlic powder, and Liquid Smoke if using. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 2 minutes, stirring often until slightly thickened.
Once the meatballs have baked through, pour the warm barbecue sauce over them and return the pan to the oven. Bake for an additional 10 to 12 minutes, allowing the sauce to glaze the meatballs and intensify in flavor. Serve hot, garnished with extra sauce if desired.
Barbecue Meatballs Recipe
Ingredients
- 1-1/2 pounds Ground beef
- 1 cup Quick-cooking oats
- 1/2 cup Finely chopped onion
- 1 can 5 oz Evaporated milk
- 1 large Egg lightly beaten
- 1 teaspoon Salt
- 1 teaspoon Chili powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Black pepper
Sauce:
- 1 cup Ketchup
- 3/4 cup Brown sugar packed
- 1/4 cup Chopped onion
- 1/2 teaspoon Liquid Smoke optional
- 1/4 teaspoon Garlic powder
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the oats, chopped onion, evaporated milk, egg, salt, chili powder, garlic powder, and pepper. Stir until well mixed. Add the ground beef and, using your hands or a spoon, mix until all ingredients are thoroughly incorporated.
- Shape the mixture into 1-inch meatballs and arrange them evenly on a greased rack set inside a shallow baking pan. Bake uncovered for 18 to 20 minutes, or until the meatballs are firm and no longer pink in the center. Remove from the oven and drain any excess fat.
- While the meatballs are baking, prepare the sauce. In a medium saucepan, combine the ketchup, brown sugar, chopped onion, garlic powder, and Liquid Smoke if using. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for about 2 minutes, stirring often until slightly thickened.
- Once the meatballs have baked through, pour the warm barbecue sauce over them and return the pan to the oven. Bake for an additional 10 to 12 minutes, allowing the sauce to glaze the meatballs and intensify in flavor. Serve hot, garnished with extra sauce if desired.