Description
Delicious homemade BBQ meatballs baked to tender perfection and smothered in a tangy, smoky sauce. Perfect as a comforting main dish served with mashed potatoes and green beans, these meatballs combine classic spices, quick oats for texture, and a rich BBQ sauce made from ketchup, brown sugar, apple cider vinegar, and liquid smoke.
Ingredients
Scale
Meatballs
- 2 lbs. ground beef (85/15 lean-to-fat ratio)
- 1 cup quick oats
- 1 (5-ounce) can evaporated milk
- 1 egg, beaten
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
BBQ Sauce
- 2 cups ketchup
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons liquid smoke
- 2 tablespoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the meatballs evenly.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, quick oats, evaporated milk, beaten egg, onion powder, garlic powder, chili powder, and kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatballs: Roll the mixture into golf ball-sized meatballs. Arrange them evenly either split between two smaller casserole dishes for freezing convenience or all in one large 9×13 baking dish.
- Prepare BBQ Sauce: In a separate bowl, whisk together ketchup, brown sugar, apple cider vinegar, liquid smoke, Worcestershire sauce, garlic powder, onion powder, and kosher salt until smooth.
- Add Sauce to Meatballs: Pour the prepared BBQ sauce evenly over the meatballs in the baking dish(es), ensuring they are well coated.
- Bake: Place the dish(es) in the preheated oven and bake for 1 hour. The sauce will become bubbly and some oil will separate during baking.
- Emulsify Sauce: Remove meatballs from the oven and add 2-3 tablespoons of water to the pan. Stir gently to emulsify the sauce so it clings beautifully to each meatball.
- Serve: Serve the tender BBQ meatballs hot alongside mashed potatoes and green beans for a hearty, comforting meal.
Notes
- Freezing: You can divide the cooked meatballs and sauce into portions and freeze for later meals.
- Meat Choice: Using 85/15 ground beef balances fat content and flavor; you can adjust for leaner or fattier meat depending on preference.
- Rolling Size: Rolling meatballs the size of golf balls ensures even cooking throughout the hour.
- Water Addition: Adding water after baking emulsifies the sauce, improving texture and coating consistency.
- Serving Suggestions: Classic mashed potatoes and green beans complement this dish well but can be swapped for your preferred sides.
