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BBQ Sauced Meatballs Recipe

BBQ Sauced Meatballs Recipe

Coated in a thick and tasty barbecue sauce, these tender meatballs taste like mini meat laves with a little zip. I usually freeze them in small baking dishes that I cover tightly with foil. They can be reheated in the microwave or oven.—Margery Bryan, Moses Lake, Washington
TOTAL TIME: Prep: 25 min. Bake: 45 min. + freezing YIELD:8 servings


  • 3/4 cup quick-cooking oats
  • 1 can (5 ounces) evaporated milk
  • 1/3 cup chopped onion
  • 1 egg, lightly beaten
  • 3/4 teaspoon salt
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1-1/4 pounds lean ground beef
  • SAUCE:
  • 1-1/2 cups ketchup
  • 2/3 cup packed brown sugar
  • 1/4 cup chopped onion
  • 1/4 teaspoon garlic powder
  • 2 drops Liquid Smoke, optional


  • 1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place 1 in. apart in ungreased 13-in. x 9-in. baking dishes. Combine the sauce ingredients; pour over meatballs
  • 2. Bake, uncovered, at 350° for 45-50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Cool. For each serving, place three meatballs with sauce in a small freezer container. Freeze for up to 3 months.
  • 3. To use frozen meatballs: Thaw in the refrigerator or remove from the freezer 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.

Nutritional Facts

3 each: 282 calories, 7g fat (3g saturated fat), 71mg cholesterol, 824mg sodium, 38g carbohydrate (26g sugars, 2g fiber), 18g protein.

Reviews for BBQ Sauced Meatballs

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sahm824 User ID: 1818467 154501
Reviewed Jan. 20, 2011

"If you like sweet savory this is for you. We love the way the sauce sticks to the meatballs. I use a big cookie scoop to make the meatballs more uniform and less of a mess on my hands."

amoore72 User ID: 4583149 207230
Reviewed Nov. 26, 2009

"This will end up being a family favorite!"

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Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.