Barbecue Meatballs Recipe

This easy and delicious barbecue meatballs recipe is a quick and satisfying meal perfect for busy weeknights. Juicy, tender meatballs simmered in a sweet and tangy barbecue sauce pair beautifully with creamy mashed potatoes. You can use store-bought or homemade meatballs, making it a flexible and flavorful dish the whole family will love!

Recipe Ingredients:

• 2 cups barbecue sauce
• 2 tablespoons white vinegar
• 1 tablespoon loosely packed brown sugar
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
• Mashed potatoes, for serving
• Chopped fresh parsley, for serving
• Green salad, for serving

All-Purpose Meatballs:

• 5 pounds ground beef
• 1 1/2 cups plain breadcrumbs
• 1/2 cup milk
• 1/4 cup heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons grainy mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 4 large eggs
• 2 tablespoons olive oil

How To Make Barbecue Meatballs Recipe?

1. Prepare the Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes, and eggs. Mix well with your hands until evenly combined.
2. Shape the Meatballs: Scoop out 1-tablespoon portions and roll into balls. Place them on a parchment-lined baking sheet and freeze for 5 to 10 minutes to firm up.
3. Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook, turning occasionally, until browned on all sides, about 5 to 7 minutes per batch. Drain on paper towels.
4. Make the Sauce & Simmer the Meatballs: In a large skillet over medium-high heat, add barbecue sauce, vinegar, brown sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Add the meatballs and reduce the heat to a simmer. Cover and cook for 8 to 10 minutes, or until the meatballs are heated through.
5. Serve: Spoon the barbecue meatballs over mashed potatoes, garnish with chopped fresh parsley, and serve with a green salad.

Recipe Tips:

• Chill the Meatballs Before Cooking: Let the shaped meatballs rest in the freezer for at least 10 minutes before cooking. This helps them hold their shape and prevents them from falling apart in the pan.
• Don’t Overcrowd the Pan: When browning the meatballs, cook them in small batches so they sear evenly. Overcrowding can cause steaming instead of browning, making them less flavorful.
• Simmer, Don’t Boil: Once the meatballs are in the sauce, keep the heat low and let them simmer gently. Boiling can make them tough and dry.
• Adjust the Sauce to Your Taste: If you like a sweeter sauce, add a little extra brown sugar. For a spicier kick, increase the hot sauce or red pepper flakes.
• Make-Ahead for Easy Meals: Cook and freeze meatballs in advance, then reheat them directly in the sauce for a quick and effortless meal any time!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover barbecue meatballs cool to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 4 days.
• Freeze: Once cooled, place the meatballs in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container and store for up to 3 months.
• Reheat: Add the meatballs to a pan with a little barbecue sauce or water over low heat. Cover and simmer for 5-10 minutes, stirring occasionally, until warmed through.

Nutrition Facts

• Calories: 556
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 111mg
• Sodium: 1,667mg
• Potassium: 833mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 33g

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