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Tangy BBQ Meatballs

 Tangy BBQ Meatballs
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!
18 ServingsPrep: 15 min. Bake: 1 hour 20 min.


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 3/4 pound ground turkey
  • SAUCE:
  • 1 cup barbecue sauce
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/4 cup water


  • 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.
  • 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.
Nutritional Facts: 1 serving (2 each) equals 109 calories,

2 of 2

Tangy BBQ Meatballs (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 22 mg cholesterol, 210 mg sodium, 8 g carbohydrate, trace fiber, 8 g protein.
Wine: This recipe pairs well with a blush wine.: Taste of Home Special Offer: Enjoy this recipe with M.Chapoutier Côtes du Rhône Belleruche Rosé 2013, light, sweet and pink. A perfect wine for just enjoying on its own or with lighter fare. Buy now and get 6 bottles for $69.99. Order Now