Description
“These irresistible BBQ meatballs are tender, juicy, and coated in a smoky, tangy sauce. Paired with a creamy mayo dip, they’re the perfect appetizer or main dish for any occasion. Easy to make, customizable, and a guaranteed crowd-pleaser!”
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
For the BBQ Sauce:
- 1 cup barbecue sauce (store-bought or homemade)
- 2 tablespoons honey or brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon chili powder (optional, for heat)
For the Creamy Mayo Dip:
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
-
Prepare the Meatballs
- Preheat oven to 400°F (200°C) or heat a skillet over medium heat if pan-frying.
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce. Mix until well combined.
- Shape the mixture into small, evenly-sized meatballs (about 1 inch in diameter).
- Arrange on a baking sheet lined with parchment paper or a greased skillet.
-
Cook the Meatballs
- Baking method: Bake for 15–18 minutes, or until cooked through (internal temperature of 165°F).
- Pan-frying method: Heat oil in a skillet and cook meatballs in batches, turning occasionally until browned and fully cooked.
-
Coat with BBQ Sauce
- In a saucepan over medium heat, combine barbecue sauce, honey (or brown sugar), apple cider vinegar, and chili powder. Simmer for 5 minutes.
- Add cooked meatballs to the saucepan and toss until evenly coated.
-
Make the Mayo Dip
- In a small bowl, mix mayonnaise, sour cream, lemon juice, garlic powder, paprika, salt, and pepper.
- Stir until smooth and creamy.
-
Serve and Enjoy
- Transfer BBQ meatballs to a serving platter and garnish with chopped parsley or sesame seeds.
- Serve with the creamy mayo dip on the side.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze cooked meatballs (without sauce) for up to 3 months. Thaw before reheating.
- Reheat: Warm in a skillet over low heat or microwave in 30-second intervals until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking, Pan-frying
- Cuisine: American
Keywords: BBQ meatballs, creamy mayo dip, easy appetizer, party meatballs, smoky barbecue meatballs