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BBQ Sauced Meatballs

 BBQ Sauced Meatballs
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
8 ServingsPrep: 25 min. Bake: 45 min. + freezing


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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
  • 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

2 of 2

BBQ Sauced Meatballs (continued)

Directions (continued)

  • container. Freeze for up to 3 months.
  • 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 meatballs (prepared with fat-free evaporated milk) equals 282 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 824 mg sodium, 38 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.