Create the perfect BBQ meatballs for oven baking by mixing high-quality ground beef with chuck, sirloin, garlic, onion powder, salt, pepper, parsley, and BBQ sauce. Form bite-sized balls, coat in BBQ sauce, and bake at 400°F (200°C) for 20-25 minutes. For a heartier option, blend ground beef with pork, onions, garlic, smoked paprika, breadcrumbs, salt, pepper, and cook at 375°F (190°C) for 25-30 minutes. Simmer ketchup, vinegar, brown sugar, Worcestershire sauce, and cayenne pepper to make BBQ sauce, then brush it onto baked meatballs before serving on buns for sliders or sandwiches.
Hearty BBQ Meatballs: The Ultimate Oven-Baked Delight
Indulge in these mouthwatering BBQ meatballs, a versatile treat perfect for sandwiches or sliders. Our recipe offers a simple yet flavorful approach, showcasing a delicious oven-baked method to achieve that coveted smoky BBQ taste without the need for a grill.
With a list of easy-to-find ingredients and a step-by-step guide, this BBQ meatball recipe will have you gathering around the table in no time. Get ready to explore creative serving suggestions, from classic sandwiches to trendy sliders, all featuring these succulent meatballs.
- Ingredients and Preparation
- – List of necessary ingredients with measurements
- – Detailed step-by-step preparation guide
Ingredients and Preparation
Creating the perfect BBQ Meatball Recipe for your oven or grill starts with choosing the right ingredients. You’ll need high-quality ground beef, often a blend of chuck and sirloin for extra flavor and texture, seasoned with classic meatballs spices like garlic, onion powder, salt, pepper, and parsley. For an authentic BBQ twist, incorporate BBQ sauce into the mix—this adds not only moisture but also a rich smoky taste that’s perfect for sandwiches or sliders.
Preparation involves mixing all ingredients until well combined, forming the mixture into bite-sized meatballs, and allowing them to rest before baking. The resting period lets the flavors meld together, ensuring each bite is packed with deliciousness. Once rested, arrange the meatballs on a baking sheet, coat them with more BBQ sauce, and pop them in the oven at a moderate temperature until thoroughly cooked through. This method ensures juicy, flavorful meatballs ready to be used in your favorite dishes or enjoyed as a standalone snack.
– List of necessary ingredients with measurements
To craft the perfect BBQ Meatballs for sandwiches or sliders, gather the following ingredients:
– 500g ground beef (chose a blend of chuck and sirloin for best flavor)
– 1 large egg
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onions
– 2 cloves garlic, minced
– 1 tablespoon BBQ sauce (plus extra for serving)
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 tablespoon olive oil.
Mix the ground beef, egg, panko, onions, garlic, BBQ sauce, salt, and pepper in a large bowl until well combined. Form mixture into 1-inch balls, then place them on a baking sheet greased with olive oil. Preheat your oven to 400°F (200°C) and bake the meatballs for 20-25 minutes or until they are cooked through and slightly browned.
– Detailed step-by-step preparation guide
Step-by-Step Preparation Guide for Hearty BBQ Meatballs
Start by combining ground beef, pork, and a mix of finely chopped onions and garlic in a large bowl. Season with salt, pepper, and a generous sprinkle of smoked paprika—this is where the BBQ flavor begins. Next, add just enough breadcrumbs to bind the mixture together, ensuring it’s not too dry. Gently form the mixture into small, uniform balls, about 2 inches in diameter.
Preheat your oven to 375°F (190°C) and place the meatballs on a baking sheet lined with parchment paper. Bake for 25-30 minutes until they’re cooked through. While the meatballs cook, prepare your BBQ sauce by simmering ketchup, vinegar, brown sugar, Worcestershire sauce, and a pinch of cayenne pepper. Once the meatballs are done, remove them from the oven and brush each one generously with the warm BBQ sauce. Let them rest for a few minutes before serving on a bun for delicious sliders or sandwich.