Show Subscription Form

Meatballs in Barbecue Sauce Recipe
Meatballs in Barbecue Sauce Recipe photo by Taste of Home

Meatballs in Barbecue Sauce Recipe

Read Reviews
5 19
Publisher Photo
This recipe came from my home ec teacher in high school. I enjoy making it because you can throw it in the oven and still have time to do other things.—Yvonne Nave, Lyons, Kansas
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings


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

Nutritional Facts

1 serving (8 each) equals 474 calories, 18 g fat (7 g saturated fat), 119 mg cholesterol, 973 mg sodium, 51 g carbohydrate, 2 g fiber, 28 g protein.


  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain.
  3. Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer. Yield: about 4 dozen.
Originally published as Barbecued Meatballs in Quick Cooking December 2000, p7

Nutritional Facts

1 serving (8 each) equals 474 calories, 18 g fat (7 g saturated fat), 119 mg cholesterol, 973 mg sodium, 51 g carbohydrate, 2 g fiber, 28 g protein.

Reviews for Meatballs in Barbecue Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 23, 2015

"I double this recipe and replace 1 lb of the beef with Bob Evans Sausage. I also have to leave out the egg, but they don't fall apart. I use these Meatballs with the barbecue sauce or with marinara sauce. They are fantastic!"

Reviewed Jul. 1, 2014

"I didn't have liquid smoke and in my opinion the sauce needs a little something to balance with the sweetness, so I used a little Worcestershire and I added more garlic powder. If I would have had more time I would have tweaked it a bit more.

As suggested in other reviews I baked them for the 20 minutes and then simmered them in the sauce the rest of the time."

Reviewed Dec. 3, 2013

"Excellent recipe! I've been making this one for years. Very easy and fast to make!"

Reviewed Oct. 31, 2013

"These are yummy! I did the same as Cindy, and did the meatballs in the oven for the 18 minutes and then let them simmer in the sauce for a bit. Excellent!"

Reviewed Aug. 12, 2013

"The first time I tried this recipe, it moved to the top of our REPEAT list! It's astounding how good these meatballs are. I make them when we are having company and when they are done I put them in the crockpot on warm with a double batch of the sauce. It stays nice and hot and that way if we are in or out or some people are not ready to eat at the same time, we all get a fresh, hot, delicious meal! I love serving them with the recipe she accompanied them with in the original publication, a cheesy hashbrown bake! YUMMY! I also use this sauce on meatloaf when I'm in a rush!"

Loading Image