These BBQ Meatballs are juicy, tender and smothered in a rich BBQ sauce. They’re easy to make, packed with flavour and perfect for weeknight dinners, parties or game day gatherings.
Reader, Harriet says: ‘My teenagers are obsessed with this recipe – I make it all the time. So good. ★★★★★‘
The BEST BBQ Meatballs
It’s been too long since I uploaded a meatball recipe, and I decided today that needed to be changed. BBQ meatballs are one of the forgotten gems of life. I mean, when somebody says ‘meatballs’, I don’t know about you, but my mind always goes to a tomatoey sauce and/or spaghetti. Well, here’s my two cents as to why BBQ meatballs are JUST as awesome:
- Sweet ‘n’ Sticky – The beef in these meatballs takes on that sweet BBQ glaze SO well!
- Flavour – Not just a pretty face, these are actually bursting with flavour. From the meatball itself right through to the sauce it’s smothered in.
- Versatile – I’ll provide some serving suggestions in a sec, but these work great as an appetizer, for a lazy lunch or even for dinner!
Oh, and the fact they’re loaded with cheese and topped with spring onion and chilli is just a bonus, I guess 🤤
How to make BBQ Meatballs
Behind every great meatball cheese pull is a soft and juicy meatball. I’ve got a more comprehensive post about how to get soft and juicy meatballs, so do check that out if you’ve got the time, but for now:
Tips for making juicy meatballs
- Use a Panade – This is essentially bread soaked in milk. Super simple, yet very effective.
- High Fat – Only use meat with a high percentage of fat (15%+ great, 20%+ even better!)
- Don’t overwork the meat – Over mixing/working the meat will result in dense and chewy meatballs.
In terms of flavour, I’ve added some smoked paprika and Worcestershire sauce, which both pair nicely with the BBQ sauce, and some cayenne pepper for a little kick. I also use a combination of pork and beef. Pork adds a nice richness to the meatballs!
Process shots: soak bread in onion, garlic, milk and Worcestershire Sauce (photo 1), add in seasoning, parmesan and egg (photo 2), stir to combine (photo 3), mix in beef and pork (photo 4), scoop out meat (photo 5), roll into balls (photo 6).
Recipe Tip
The easiest and most efficient way to roll your meatballs is to scoop out all the meat with a 1 tbsp measuring spoon, then roll them. As opposed to scooping with your hands and rolling one by one. Also, if you very lightly wet your hands, the meat won’t stick as much.
BBQ Glazed Meatballs
To cook the meatballs, I pan-fry them. I usually grill/broil meatballs, but seeing as the sauce is made in the pan, you get that extra flavour from the meatballs mixed in too! All that fond in the pan can be incorporated into the sauce.
When it comes to the sauce, it actually really couldn’t be more simple. Here’s what you’ll need:
- BBQ Sauce – try and use a good quality bottle as it makes up the bulk of the sauce.
- Beef Stock – adds depth to the sauce and is perfect for deglazing the pan.
- Worcestershire Sauce – pairs beautifully with the meatballs and the sauce.
- Honey – turns the sauce sweet and sticky.
- Garlic (optional) – adds some more savoury flavour.
Once you’ve coated the meatballs, you could just call it a day. But I highly recommend sprinkling over some cheese and popping them under the grill/broiler. Need I justify this?!
Process shots: fry meatballs (photo 1), remove (photo 2), make sauce (photo 3), add meatballs (photo 4), coat in sauce (photo 5), add cheese and cook (photo 6).
BBQ Meatballs FAQ
If you’re short on time, you can use frozen meatballs instead of making them from scratch. Simply cook them according to the packet instructions, then simmer them in the BBQ sauce until heated through. Homemade meatballs will always give you the best flavour and texture, but frozen meatballs are a handy shortcut.
Yes! You can fully prepare the meatballs ahead of time and store them in the fridge until needed. When you’re ready to serve, simply reheat them in the BBQ sauce until piping hot throughout. They’re perfect for meal prep or entertaining.
Yep. Once cooled, allow the BBQ meatballs to cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. If you’re freezing, leave off the cheese, then add once thawed.
How to serve BBQ Meatballs
I love giving them a sprinkling of spring onion and red onion just for a final pop of colour and flavour! These are perfect by themselves, especially for parties or gatherings. But if you want to turn them into a meal, here are some suggestions.
BBQ Meatballs Serving Suggestions
- Mashed Potatoes – Perfect for soaking up all that delicious BBQ sauce. Try my Extra Creamy Mashed Potatoes.
- Coleslaw – The cool, creamy crunch works beautifully against the rich, smoky flavours. My Apple Coleslaw is a great option.
- Fries – You really can’t go wrong with a pile of crispy fries on the side. They’re ideal for mopping up any leftover sauce. My Air Fryer Chips or Baked Wedges work great!
- Rice – Simple steamed rice is a great way to turn these BBQ meatballs into a fuss-free weeknight dinner.
- Baked Potatoes – A fluffy Jacket Potato makes these meatballs stretch even further for a hearty meal.
- Garlic Bread – If you’re feeding a crowd, Garlic Bread is always a safe bet and is excellent for scooping up the sauce. Perfect with a Side Salad.
- Mac and Cheese – A proper comfort-food combination that never fails. My Creamy Mac and Cheese works amazingly!
Alrighty, let’s tuck into the recipe for these BBQ Meatballs shall we?!
How to make BBQ Meatballs (Full Recipe & Video)
BBQ Meatballs
Equipment
- Sharp Knife & Chopping Board
- Large Mixing Bowl
- Box Grater (to grate onion/garlic)
- 1 tbsp Measuring Spoon (to scoop meatballs)
- 12" Non-Stick Skillet (see notes)
Ingredients
Meatballs
- 2 thin slices of White Bread, crusts removed & sliced into small cubes (~40g/1.4oz)
- 1/4 cup / 60ml Milk (I use semi-skimmed)
- 1 small White Onion, peeled & grated on a box grater
- 1 tsp Worcestershire Sauce
- 2 cloves of Garlic, minced or finely grated
- 1/2 cup / 40g freshly grated Parmesan
- 1 Egg
- 3/4 tsp EACH: Smoked Paprika, Salt
- 1/4 tsp EACH: Cayenne Pepper, Black Pepper
- 10.5oz / 300g Ground Beef (20% fat)
- 7oz / 200g Ground Pork (20% fat)
- Olive Oil, as needed
BBQ Sauce
- 1/2 cup / 120ml Good Quality BBQ Sauce
- 1/3 cup / 80ml Beef Stock
- 2 cloves of Garlic, minced (optional)
- 1 heaping tsp Honey
- 1 tsp Worcestershire Sauce
- Salt & Black Pepper, to taste
To Serve (optional)
- 1 cup / 100g Cheese (see notes)
- 1 Fresh Red Chilli, very thinly sliced (seeds removed if preferred)
- 1 small Spring/Green Onion, thinly sliced
Instructions
Homemade Meatballs
- To a large mixing bowl, add the cubed bread, milk, grated onion, Worcestershire sauce and grated garlic cloves. Use a fork to combine everything, mashing a little as you go. Leave for a few minutes to allow the bread to soak in the moisture. Mix in the parmesan, egg and seasoning.
- Add the pork and beef and use your hands to combine until everything is evenly distributed. Don't overwork the meat or squeeze it into oblivion; otherwise the meatballs will come out tough and dry.
- Use a 1 tbsp measuring spoon to scoop out even-sized chunks of the meat and place them on a large tray or chopping board. One by one, roll the chunks of meat into meatballs.
- Add a good drizzle of oil to a large non-stick pan and space out the meatballs (you may need to work in batches). Fry over a medium heat until browned all over and cooked through the centre (typically 7-10 minutes, but just use your best judgment). Turn frequently to get a nice crust all over. Remove from the pan and place to one side.
BBQ Meatballs
- If there's excess fat in the pan, discard all but ~1 tbsp or so (just eyeball it). Add the garlic and fry 20 seconds or so (be careful it doesn't burn). Pour in the beef stock and simmer for 1-2 minutes, scraping any flavour off the pan with a wooden spoon.
- Stir in the BBQ sauce, honey, Worcestershire sauce and the resting juices from the meatballs, then bring to a very gentle bubble. It should thicken to a perfect consistency pretty quickly, and when it does, turn off the heat. Check for seasoning and adjust if desired, then stir through the meatballs until evenly coated.
Cheesy BBQ Meatballs
- Clump the meatballs together in the centre of the pan and make sure all the sauce is poured over. Sprinkle over 1cup/100g cheese (or more if you desire) and pop under the grill and broil until golden and gooey. Sprinkle over chilli and spring onion, then serve and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you like the look of the beauties, I’ve got a sneaky suspicion you’ll like these too:
Unique Meatball Recipes
- Cranberry Turkey Meatballs
- Buffalo Chicken Meatballs (stuffed with blue cheese)
- Crispy Gnocchi and Sausage Meatballs
- Homemade Meatball Subs (stuffed with cheese)
- Meatball Pasta Bake
- Swedish Meatballs
I can’t have bread or oats. What can I replace it with to make the milky bready mixture?
Hi! The bread and milk mixture helps keep the meatballs tender and juicy. I haven’t personally tested any substitutes, but I’d imagine breadcrumbs or crushed crackers would work best if you have them. Hope that helps! C.
My teenagers are obsessed with this recipe – I make it all the time. So good.
So pleased to hear, Harriet! 🙂 C.
Now this meal is a keeper! So much flavor and easy to make thanks to the step by step photos.
Thanks, Haley! 🙂
Homemade meatballs are the best and using the bbq sauce and cheese sound so next level, yum!
They’re so delicious, Erika! 🙂
I haven’t had meatballs in ages. What a fantastic recipe!
Thanks, Emma!
What a delicious recipe! My whole family seriously loved this!
That’s great the hear!!