Homemade Barbecue Meatballs Recipe

I start with a blend of ground beef and pork, with garlic and onion. An egg, milk, and breadcrumbs join the mix before being coated in a tangy barbecue sauce enriched with brown sugar, apple cider vinegar and Worcestershire sauce. I call these Best Bbq Meatballs ideal for any gathering.

I’ve been experimenting with meatball recipes for a while now, and these Homemade Barbecue Meatballs have quickly become one of my favorites. I started with ground beef and ground pork to give these little bites the perfect mix of flavors and texture.

The addition of breadcrumbs and a splash of milk helps make the meatballs tender, while a large egg binds everything together along with finely diced onion and minced garlic for that extra kick. I’ve also tossed in the usual salt and black pepper for seasoning.

Then comes the magic touch – a generous coating of barbecue sauce mixed with brown sugar, apple cider vinegar, and a hint of Worcestershire sauce. This blend creates a tangy, sweet glaze that makes these meatballs stand out at any get together.

Whether you’re looking for a standout dinner dish or a crowd-pleaser snack, you’ll love the simplicity and bold flavors of this recipe. Enjoy cooking, and don’t be surprised if it becomes your go-to meatball fix!

Why I Like this Recipe

I really like this recipe because it’s super simple to make even if I’m in a rush. I love that mixing ground beef and pork gives it a really rich flavor that you just don’t get with one kind of meat. The sweet and tangy barbecue sauce, thanks to that brown sugar and vinegar, totally makes it a crowd pleaser every time my friends come over. Lastly, I like that each meatball is bite-sized which makes them perfect for sharing and kind of fun to eat without needing a fork every time.

Ingredients

• Ground beef: high in protein, rich flavor, contributes essential nutrients for hearty meatballs.
• Ground pork: enhances juiciness with natural fat, balancing the meat textures perfectly.
• Breadcrumbs: help bind the meat mixture, absorbing flavors and juices throughout cooking.
• Barbecue sauce: a tangy, sweet blend with vinegar, spices, brown sugar that boosts taste.
• Onion and garlic: add aromatic depth and savory qualities to lift up the flavors.
• Brown sugar: infuses a caramel-like sweetness that balances the tangy sauce real well.
• Milk and egg: help bind the mixture and add moisture, making meatballs tender.
• Apple cider vinegar: imparts a slight tanginess that brightens the rich, savory flavors.

Ingredient Quantities

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups barbecue sauce
• 1/3 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

How to Make this

1. Preheat your oven to 400°F.

2. In a large bowl, mix together the ground beef, ground pork, breadcrumbs, milk, egg, diced onion, minced garlic, salt and pepper until everything is well combined.

3. Form the meat mixture into even bite-size balls using your hands.

4. Place the meatballs on a lightly greased baking tray and bake them in the preheated oven for about 15-20 minutes until they’re starting to brown.

5. While the meatballs are baking, combine the barbecue sauce, brown sugar, apple cider vinegar and Worcestershire sauce in a small saucepan.

6. Bring this sauce to a simmer on medium heat and let it cook for around 5 minutes.

7. Once the meatballs are nicely browned, take them out of the oven and transfer them to a large bowl.

8. Pour the warm sauce over the meatballs and gently toss until they are all well coated.

9. Return the sauced meatballs back to the baking tray and bake for another 10 minutes to finish cooking them through.

10. Remove from the oven, serve warm, and enjoy with your friends!

Equipment Needed

1. Oven – Preheat to 400°F to bake the meatballs evenly
2. Large bowl – For mixing the ground beef, pork, breadcrumbs, milk, egg, onion, garlic, salt and pepper
3. Measuring cups and spoons – For portioning out milk, breadcrumbs, brown sugar, apple cider vinegar and Worcestershire sauce
4. Cutting board and knife – To dice the onion finely and mince the garlic
5. Your hands – To shape the meat mixture into bite-size meatballs
6. Baking tray – Lightly greased so the meatballs don’t stick during the initial and final baking
7. Small saucepan – To combine and simmer the barbecue sauce, brown sugar, apple cider vinegar and Worcestershire sauce
8. Spatula or mixing spoon – For tossing the meatballs gently with the warm sauce

FAQ

Homemade Barbecue Meatballs Recipe Substitutions and Variations

• Instead of ground beef, you could try ground turkey. It gives a lighter taste and still works great in these meatballs.
• If you can’t get ground pork, ground chicken is a fine replacement. It might need a bit more seasoning, but it really holds its own.
• You can use crushed crackers instead of breadcrumbs. They give a similar texture and are super easy to find.
• Almond milk works great as a swap for regular milk. It won’t change the flavor much but is perfect if you’re avoiding dairy.
• Try using honey instead of brown sugar. It gives a nice sweet tang, exactly what you’d want in a barbecue sauce.

Pro Tips

1. When you’re mixing the meat dont overwork it; handling it gently helps keep the meatballs tender rather than tough.
2. Try chillin the meat mix in the fridge for 15-20 minutes before shaping into balls – it makes them easier to work with and helps them keep their shape.
3. If you like a thicker sauce, let it simmer a bit longer, but watch it carefully so it doesn’t overcook – a thicker sauce adds a nice, rich flavor without making the meat too soggy.
4. Make sure all your meatballs are pretty much the same size so they cook evenly; uneven sized ones can end up with some overdone parts and some undercooked parts.