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Barbecued Meatballs

 Barbecued Meatballs
This is always a hit with guests— and with me, too, because it's simple and can be assembled ahead of time.—Mrs. Melvin Schnuelle, Manitowac, Wisconsin
40 ServingsPrep: 20 min. Cook: 15 min.


  • 1/2 cup dry bread crumbs
  • 1/3 cup finely chopped onion
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup canola oil
  • 1 bottle (12 ounces) chili sauce
  • 1 jar (10 ounces) grape jelly


  • In a large bowl, combine the first eight ingredients. Crumble beef
  • over mixture and mix well. Shape into 1-in. balls. In a large
  • skillet; brown meatballs in oil on all sides.
  • Remove meatballs and drain. In the same skillet, combine chili sauce
  • and jelly; cook and stir over medium heat until jelly has melted.
  • Return meatballs to pan; heat through. Yield: about 3 dozen.