Baked BBQ Meatballs

Name: Baked BBQ Meatballs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb (907 g) ground beef (80/20), cold; ¾ cup (85 g) plain dry breadcrumbs; ⅓ cup (80 ml) whole milk; 2 whole (100 g) large eggs, lightly beaten; ½ medium (75 g) yellow onion, peeled and grated on the large holes of a box grater; 3 cloves (9 g) garlic cloves, finely grated or minced; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tsp (2½ g) smoked paprika; 2 tbsp (8 g) fresh parsley, finely chopped (optional); 1 tbsp (15 ml) neutral oil, for greasing the pan; 1½ cups (375 g) barbecue sauce; 2 tbsp (27 g) light brown sugar, packed; 1 tbsp (15 ml) apple cider vinegar; 1 tbsp (15 ml) Worcestershire sauce

From the MyKitchenBank Kitchen

Tender, juicy beef meatballs seasoned with grated onion and garlic, baked on a sheet pan until browned, then glazed in a sweet-tangy barbecue sauce. Perfect for parties, game day, or served over rice.

Prep: 25 min
Cook: 30 min
Wait: 10 min
Total: 1 hr 5 min
Makes: About 32 meatballs (8 appetizer servings)

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Ingredients

8 servings

For the meatballs
2 lb (907 g) ground beef (80/20), cold
¾ cup (85 g) plain dry breadcrumbs
⅓ cup (80 ml) whole milk
2 whole (100 g) large eggs, lightly beaten
½ medium (75 g) yellow onion, peeled and grated on the large holes of a box grater
3 cloves (9 g) garlic cloves, finely grated or minced
1½ tsp (9 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tsp (2.5 g) smoked paprika
2 tbsp (8 g) fresh parsley, finely chopped (optional)
1 tbsp (15 ml) neutral oil, for greasing the pan
For the glaze
1½ cups (375 g) barbecue sauce
2 tbsp (27 g) light brown sugar, packed
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) Worcestershire sauce

Equipment (7)

Rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper or foil
Large mixing bowl
Box grater
Medium saucepan or large skillet
Tablespoon-size cookie scoop (optional)
Instant-read thermometer

Steps

Before you start

Position an oven rack in the center and preheat the oven to 400°F (200°C).
Use ground beef that is 80/20 (20% fat) for the juiciest meatballs; leaner beef turns dry.
Line the baking sheet with parchment or foil and lightly oil it so cleanup is easy.
Have a small bowl of water nearby to dampen your hands while rolling so the mixture doesn't stick.

1
Preheat and prep panOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment or foil and brush with the 1 tablespoon oil.
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Ready when: Oven reaches 400°F (200°C) and the pan is evenly coated.
2
Soak the breadcrumbs
- In a large bowl, stir together the breadcrumbs and milk.
- Let sit for 5 minutes so the crumbs absorb the milk and form a thick paste.
- This keeps the meatballs tender.
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Ready when: Mixture looks like a thick, moist paste with no dry crumbs.
3
Add flavorings
- Add the beaten eggs, grated onion (including its juices), garlic, salt, pepper, smoked paprika, and parsley if using.
- Stir until well combined.
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Ready when: Mixture is uniform with no streaks of egg.
Tip: Grating the onion makes it melt into the meatballs so there are no raw chunks.
4
Mix in the beef
- Add the cold ground beef.
- Using your hands, gently mix just until the meat and seasonings are evenly combined, about 1 minute.
- Stop as soon as no streaks remain.
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Ready when: No visible pockets of breadcrumb paste; mixture is still loose, not sticky or pasty.
Tip: Overmixing makes meatballs dense and rubbery.
5
Shape the meatballs
- With damp hands or a tablespoon-size scoop, portion about 2 tablespoons (45 g) of mixture and roll into a smooth ball about 1½ inches (4 cm) wide.
- Arrange on the prepared pan about 1 inch (2.5 cm) apart.
- You should get about 32.
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Ready when: Balls are uniform in size and smooth.
Tip: Keeping sizes even ensures they all cook at the same rate.
6
Bake the meatballsOven 400°F / 205°C
- Bake at 400°F (200°C) for 18 to 20 minutes, until browned on top and cooked through.
- Check one in the center with an instant-read thermometer.
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Ready when: Browned outside, no pink inside, and 160°F (71°C) in the center.
Tip: Don't overbake; they'll finish heating in the sauce.
7
Make the glaze
- While the meatballs bake, combine the barbecue sauce, brown sugar, vinegar, and Worcestershire in a medium saucepan.
- Set over medium-low heat and stir until the sugar dissolves and the sauce bubbles gently, about 5 minutes.
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Ready when: Sauce is steaming with small bubbles at the edges and no sugar grains remain.
Tip: Stir often; sugary sauces scorch easily.
8
Glaze the meatballs
- Transfer the baked meatballs to the saucepan using a spoon, leaving the pan grease behind.
- Gently stir to coat and simmer for 5 minutes, turning occasionally.
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Ready when: Sauce is thick enough to coat the back of a spoon and clings glossy to the meatballs.
9
Rest and serve
- Remove from the heat and let stand 5 minutes so the sauce thickens slightly.
- Serve warm with toothpicks, or over rice or mashed potatoes.
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Ready when: Glaze clings to meatballs instead of running off.

Good to know

Tips

Grate the onion rather than chopping it for tender meatballs without crunchy bits.
Mix the meat gently and only until combined to avoid tough meatballs.
For extra caramelization, brush the meatballs with a little sauce and broil 2 minutes after baking, watching closely.
Use a thick, store-bought or homemade barbecue sauce; thin sauces won't cling.

Make ahead

"Shape the raw meatballs up to 24 hours ahead and refrigerate, covered, on the lined pan. Or bake them up to 2 days ahead, refrigerate, then reheat in the warm sauce for 10 minutes."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months (freeze on a tray first, then bag). Reheat covered in a 325°F (160°C) oven for 15 minutes, in a saucepan over low heat with a splash of water, or in a slow cooker on low; reheat to 165°F (74°C)."

Substitutions

ground beef (80/20) → Half ground beef and half ground pork, or ground turkey. Turkey is leaner; use thigh meat and expect a slightly drier result. Cook to 165°F (74°C) for turkey.
plain dry breadcrumbs → Panko breadcrumbs or crushed crackers. Use the same weight; panko gives a slightly lighter texture.
whole milk → Any unsweetened plant milk or water. Works equally well for soaking the crumbs.
Worcestershire sauce → Soy sauce. Use the same amount for a similar savory depth.