BBQ Meatballs
These mouthwateringly tender BBQ meatballs are boldly seasoned and painted with a sticky barbeque sauce. Easily throw these together for a delicious evening meal or a perfect party appetizer!
Servings: 6
Calories: 500kcal
Equipment
Ingredients
- 2 pounds ground beef (80/20 beef fat recommended)
- 1 cup breadcrumbs
- ½ cup milk
- 2 eggs
- 2 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 dash cayenne pepper
- BBQ sauce (as needed)
Instructions
- Preheat oven to 375 degrees.
- In a large bowl add milk, breadcrumbs, eggs, Worcestershire, brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix to combine and ensure eggs are beaten.
- Add the crumbled ground beef to the bowl and work together to fully incorporate, ensuring there are no large chunks.
- Scoop out 2 tablespoons of the meatball mixture at a time and gently roll it together between your hands to form a ball. Then set the raw meatballs on a sheet pan. Repeat with all remaining meat.*
- Paint meatballs with BBQ sauce and place in the oven for 20 minutes, or until internal temperature reaches 160 degrees.
- Remove from oven and serve with additional BBQ sauce on the side.
Notes
*Tip: I like baking meatballs on a wire rack sitting on top of a rimmed sheet pan. Wrapping the rack with aluminum foil and poking holes in it allows the fat to drain away from the meatballs while they cook. The foil ensures the meatballs don't stick to the rack.
Nutrition
Calories: 500kcal | Carbohydrates: 17g | Protein: 31g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 676mg | Potassium: 526mg | Fiber: 1g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 4mg