Description
These Homemade BBQ Meatballs are a delicious and hearty dish perfect for family dinners or entertaining guests. Made with ground beef and oats for a tender texture, and smothered in a tangy, smoky BBQ sauce, they bake to perfection in the oven and are served best warm alongside classic comfort sides like mashed potatoes and green beans.
Ingredients
Scale
Meatballs
- 2 lbs. ground beef (85/15)
- 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 the oven: Set your oven to 350°F (175°C) to prepare it for baking the meatballs evenly.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, quick oats, evaporated milk, beaten egg, onion powder, garlic powder, chili powder, and kosher salt. Mix thoroughly to combine all flavors uniformly.
- Form Meatballs: Roll the mixture into golf-ball sized meatballs. Arrange them evenly in two smaller casserole dishes or one large 9×13-inch baking dish.
- Prepare the 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.
- Pour Sauce Over Meatballs: Evenly pour the prepared BBQ sauce over the arranged meatballs, ensuring each meatball is coated.
- Bake: Place the dish(es) in the preheated oven and bake for 1 hour. The sauce will bubble, and some oil will separate during baking.
- Emulsify the Sauce: Remove the dish from the oven and add 2-3 tablespoons of water. Stir gently to emulsify the sauce so it clings perfectly to the meatballs.
- Serve: Serve the tender, flavorful BBQ meatballs hot with sides such as mashed potatoes and green beans for a satisfying meal.
Notes
- For meal prep, consider dividing the meatballs into two pans, freezing one for later use.
- The addition of oats helps keep the meatballs moist and tender without adding breadcrumbs.
- Emulsifying the sauce with water after baking enhances its texture and coats the meatballs beautifully.
- This recipe is great for feeding a crowd and can be easily doubled.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
