Tangy BBQ Meatballs Recipe

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Orange juice lends wonderful tang to these tender tasty meatballs. They're one of my most popular appetizers, and I can make them ahead, the pop in the oven an hour before serving. A do-ahead delight during this busy season!
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
MAKES: 18 servings


  • 1 egg white, lightly beaten
  • 3/4 cup graham cracker crumbs (about 12 squares)
  • 3 tablespoons milk
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon salt
  • 3/4 pound lean ground beef (90% lean)
  • 3/4 pound ground turkey
  • SAUCE:
  • 1 cup barbecue sauce
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/4 cup water

Nutritional Facts

2 each: 109 calories, 5g fat (2g saturated fat), 22mg cholesterol, 210mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 8g protein.


  1. In a large bowl, combine the egg white, cracker crumbs, milk, mustard and salt. Crumble beef and turkey over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 20 minutes or until beat is no longer pink; drain.
  2. Transfer meatballs to a greased 2-qt. baking dish. Combine sauce ingredients; pour over meatballs. Cover and bake at 350° for 1 hour. Yield: 3 dozen.
Originally published as Zesty Meatballs in Country Woman Christmas Annual 2005, p25

Blush Wine

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

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