Description
These Homemade BBQ Meatballs are a flavorful and comforting dish perfect for family dinners. Made with ground beef and a blend of spices, then baked in a tangy, sweet BBQ sauce, they come out tender and juicy. They pair wonderfully with mashed potatoes and green beans, making a satisfying meal everyone will love.
Ingredients
Scale
Meatball Ingredients
- 2 lbs. ground beef (85/15)
- 1 cup quick oats
- 1 (5-ounce) can evaporated milk
- 1 egg, beaten
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
BBQ Sauce Ingredients
- 2 cups ketchup
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons liquid smoke
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, quick oats, evaporated milk, beaten egg, onion powder, garlic powder, chili powder, and kosher salt. Mix well until thoroughly combined.
- Form Meatballs: Roll the mixture into golf-ball-sized meatballs. Arrange them evenly in two smaller casserole dishes or a single large 9×13 baking dish, depending on your preference or family size.
- Prepare BBQ Sauce: In a separate bowl, whisk together ketchup, brown sugar, apple cider vinegar, liquid smoke, Worcestershire sauce, garlic powder, onion powder, and kosher salt until smooth and well combined.
- Pour Sauce over Meatballs: Evenly pour the prepared BBQ sauce over the arranged meatballs, ensuring they are all coated.
- Bake: Place the dish(es) in the preheated oven and bake for 1 hour. The sauce will bubble and separate as it cooks.
- Emulsify Sauce: After baking, remove the meatballs from the oven. Add 2-3 tablespoons of water to the pan and stir gently to emulsify the sauce, helping it cling perfectly to the meatballs.
- Serve: Serve the tender, flavorful BBQ meatballs hot alongside mashed potatoes and green beans for a classic, delicious meal.
Notes
- You can divide the meatballs into two pans to freeze one batch for later convenience.
- The addition of water after baking helps to emulsify the sauce for better coating.
- Using 85/15 ground beef helps to keep meatballs juicy but not too greasy.
- These meatballs are great for potlucks and can be easily doubled for larger gatherings.
- Leftovers reheat well and maintain flavor and texture.
