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Barbecue Meatballs

I came across this recipe while living abroad many years ago. These meatballs are as finger-licking good as barbecued ribs but easier to eat.—Dane Harvill, Mosca, Colorado
  • Total Time
    Prep: 25 min. Cook: 45 min.
  • Makes
    6-1/2 dozen


  • 2 eggs
  • 1/2 cup evaporated milk
  • 1 cup dry bread crumbs
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • SAUCE:
  • 1-1/2 cups water
  • 2/3 cup packed brown sugar
  • 1/4 cup chili sauce
  • 3 tablespoons cider vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1-1/2 teaspoons ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash Worcestershire sauce


  • In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain.
  • In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer, uncovered, for 30 minutes or until sauce is absorbed.
Nutrition Facts
3 each: 110 calories, 4g fat (2g saturated fat), 35mg cholesterol, 339mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 8g protein.

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Average Rating:
  • valerie.h
    Sep 25, 2014

    I used half 'n half along with 1-1/2 lbs. ground venison and 1/2 lb. ground pork in place of the beef. Tender and nicely flavored. Thank you!

  • seattlerains
    Jan 26, 2013

    Perfect. I doubled the sauce recipe so I had extra. I used 1/2 and 1/2 instead of evaporated milk. I also used Italian breadcrumbs.

  • PaullyWally
    Jun 5, 2012

    Tasty. I will make these again.

  • roesch
    Mar 25, 2012

    Great recipe ... can be used with homemade or bought meatballs. Quick and easy ... and VERY DELICIOUS

  • ranson
    Nov 18, 2011

    No comment left

  • mlilium
    May 17, 2009

    No comment left