Saucy BBQ Meatballs

This BBQ meatballs recipe is made with ground beef and a tangy, homemade BBQ sauce for a favorite party appetizer or easy dinner idea.

There’s some kind of meaty magic that happens when you make meatballs. And with their tender, juicy, savory flavor and slurp-able sauce, what’s not to love? I have several meatball recipes on my site, like my Swedish meatballs, slow cooker Sriracha meatballs, and my Thai meatballs in coconut curry sauce. For this BBQ meatball recipe, I used lean lean ground beef and egg as a binder. First, they get nice and browned in a hot skillet and then simmer in a saucy bath, made of chili sauce (the trick I swear by when making meatballs because it always adds more flavor and better tang than Ketchup). They always come out tender and juicy, with the perfect texture and a nice, light bite. You could serve these up for dinner, or as a party nibble (they’re always a hit!).

Why You’ll Love Them

• These BBQ meatballs are quick and easy to make
• They’re a huge party magnet!
• This recipe makes a lot, so these meatballs are great for meal-prepping

What are BBQ Meatballs Made of

• Lean ground beef—I prefer beef for these meatballs, though you could use a mixture of ground beef and ground pork, or even ground turkey if you wanted
• Dry bread crumbs—help bind the meatballs together
• Yellow onion—adds great savory flavor and also moisture to the meatballs
• Eggs—think of them as the “glue” that holds these meatballs together
• Kosher salt and freshly ground black pepper—always, for flavor
• Canola or sunflower oil—for browning the meatballs in the skillet
• Chili sauce or ketchup—to thicken the sauce and also add tangy sweetness
• Water—to help thin the sauce a little
• Sugar—for a little sweetness in the BBQ sauce (you could also use brown sugar)
• Worcestershire sauce—for that signature BBQ flavor
• Cider vinegar—for some tang that helps balance out the sauce

Find the complete recipe with measurements below.

How to Make BBQ Meatballs

• Use lean ground beef and mince the onion well. Lean ground beef keeps these meatballs from becoming greasy. If your onion is minced too large, the meatballs could fall apart when frying.
• Dry breadcrumbs give the meatballs a lighter bite. Use traditional unseasoned breadcrumbs or panko breadcrumbs if you prefer.
• Add an egg for binding. Eggs add fat to bind the meatballs so they won’t fall apart when molding and frying.

How to Form the Meatballs

• Mix well, but don’t overwork the meat mixture. Blend the ground beef with the rest of the ingredients in a large bowl, then, dig in to make your balls.
• Use a small scoop to keep your meatballs the same size. I use a small cookie scoop to measure the meatball mix then place them on a cutting board or baking sheet. I do this step all at once, then go back and roll the meatballs afterward to make it faster and less messy.
• Use damp hands to mix. Lightly dampen your hands so the meat doesn’t stick when mixing and rolling into balls.

Mix the Barbecue Sauce

• For the BBQ sauce base use ketchup, or if you like more flavor, chili sauce is my favorite trick. I like this chili sauce because it’s what my mom always used, and adds an inherent tang to the sauce.
• Add more water if the sauce becomes too thick. This sauce becomes jammy if cooked at a high heat or for a long period. Adding in 1-2 tablespoons of water will thin the sauce but retain the flavor. Be sure to stir the sauce well.

Fry the Meatballs

• Bring the oil to medium heat, about 350°F. Cooking the meatballs in batches at a medium temperature instead of searing them ensures they brown evenly and cook through (they’ll continue cooking when added to the sauce).
• Don’t overcrowd the skillet. Cook the meatballs in batches. Crowding the pan will steam the meatballs instead of searing them.
• To ensure even browning, move the meatballs as soon as they go into the oil. Use tongs to move the meatballs on all sides as soon as they go into the oil. Doing so keeps the meatballs round so they don’t have flat sides.

Combine the Meatballs and BBQ Sauce

• Warm the sauce in a separate skillet and add meatballs as they finish frying. Cover the skillet so the sauce doesn’t cook down too much.
• Cook the meatballs in the sauce for 10 minutes or so. Then, keep the meatballs warm over low heat.

FAQ and Recipe Tips

• Is it better to bake or pan cook meatballs? It depends on the recipe. For this particular recipe, I prefer searing the meatballs in the skillet so they get a little more browning and have that nice texture we’re after.
• Should you cook meatballs before putting in sauce? Again, it depends on the recipe, but in this case, I like to do a combination where I fry them first, and then let them finish cooking in the sauce.
• For a little kick, add some cayenne or a few dashes of hot sauce to your meatballs or BBQ sauce mixture
• If you’re in a pinch and don’t have onion on hand, add ½ teaspoon of onion powder to the meatballs instead
• These would be so delicious served up on a hoagie roll for subs!
• If you’re having a party, you could keep the meatballs warm on the “warm” setting on your CrockPot or slow cooker.

Storage Tips

These BBQ meatballs will keep in an airtight container stored in the refrigerator for 3-5 days. You can also freeze these for up to 3 months.

What Goes With BBQ Meatballs

Serve these meatballs as a help-yourself party appetizer or as an easy main dish.

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If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

More Meatball Recipes You’ll Love

• How to Make the BEST Meatballs
• Swedish Meatballs
• French Onion Meatballs with Orzo
• Thai Turkey Meatballs In Coconut Red Curry Sauce
• Slow Cooker Sriracha Meatballs
• Baked Turkey Meatballs with Creamy Polenta and Marinara

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