BBQ Meatballs
Juicy baked beef meatballs tossed in sweet smoky barbecue sauce.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 50 minutes.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Ready in 50 minutes, this bBQ Meatballs serves 6. Barbecue meatballs combine juicy ground beef with breadcrumbs, egg, and onion, baked until browned and tossed in warm barbecue sauce.
Helpful guides
Instructions
Preheat the oven to 400°F and line a rimmed sheet pan with foil, setting a wire rack on top if available. In a large bowl, combine breadcrumbs and milk and rest 5 minutes so crumbs soften for a tender meatball texture.
Add ground beef, eggs, onion, salt, garlic powder, pepper, and 1/4 cup barbecue sauce to the crumb mixture. Mix gently just until combined. Overworking makes meatballs dense instead of juicy and tender.
Shape into 24 meatballs about 1.5 inches wide using damp hands. Arrange with space between each for browning. Bake 18 to 20 minutes until browned and the center reads 160°F on a thermometer.
While meatballs bake, warm remaining barbecue sauce with honey and vinegar in a large skillet over medium heat until simmering. Adjust sweetness with extra honey or tang with vinegar to taste.
Transfer baked meatballs to the skillet and toss gently to coat in sauce. Simmer 5 minutes, turning, until glazed and steaming throughout. Keep warm over low heat for serving as needed.
Serve over rice or in toasted rolls with coleslaw. Garnish with parsley. Cool leftovers within 2 hours and refrigerate.
Reheat covered with a splash of water until steaming and reaching 165°F throughout.
Troubleshooting — fixes, not repeats
- If meatballs are dense, mix less and ensure milk-soaked crumbs were used; overpacking during shaping also tightens texture.
- If dry, use 80/20 beef and pull at 160°F; overbaking even a few minutes squeezes out juices quickly.
- If sauce is too thick, thin with water 1 tablespoon at a time; baked meatballs absorb sauce as they sit.
- If unevenly cooked, roll same-size balls and use a scoop for portioning so all finish at the same time.
Make it your way
- Spicier version: For a spicy version, add 1 diced jalapeno to the mix and use chipotle barbecue sauce.
- For a large dawat: For party grape-jelly meatballs, simmer baked meatballs in 1 cup barbecue sauce plus 3/4 cup grape jelly until glazed.
- Substitute half ground pork for extra moisture.
- Serve Swedish style with gravy instead of barbecue for a different meal from the same baked base.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered in a saucepan or 350°F oven until steaming and reaching 165°F in the center.
Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
FAQ
Should I fry or bake meatballs?
Baking is easier and uses less oil while browning evenly. Frying gives a darker crust but requires batches. For barbecue meatballs, bake to 160°F then finish in warm sauce for glaze and moisture.
How do I keep meatballs juicy?
Use 80/20 beef, soak breadcrumbs in milk, mix gently, and bake just to 160°F. Rest briefly and toss in sauce. Overmixing and overbaking are the main causes of dryness.
Can I make them ahead for a party?
Yes. Bake, cool within 2 hours, and refrigerate up to 3 days. Reheat in barbecue sauce in a slow cooker on low until steaming and 165°F. Stir gently to avoid breaking the meatballs.