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Baked BBQ Meatballs - Tender, Saucy, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground meat: 1 lb (450 g) ground beef (80–85% lean). You can mix with pork or turkey if you like.
  • Breadcrumbs: 1/2 cup plain or panko, for structure.
  • Egg: 1 large, to bind everything together.
  • Milk: 2 tablespoons, to keep meatballs moist.
  • Onion: 1/2 small onion, finely minced or grated.
  • Garlic: 2 cloves, minced.
  • Fresh parsley: 2 tablespoons, chopped (optional but brightens the flavor).
  • Worcestershire sauce: 1 tablespoon, for depth.
  • Smoked paprika: 1 teaspoon, for a light smoky kick.
  • Salt and pepper: 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  • BBQ sauce: 1 cup, your favorite brand or homemade.
  • Brown sugar: 1 tablespoon, to balance and help the glaze caramelize.
  • Apple cider vinegar: 1 teaspoon, to sharpen the sauce.
  • Olive oil or cooking spray: For the baking sheet.

Method
 

  1. Heat the oven: Preheat to 400°F (205°C). Line a rimmed baking sheet with foil or parchment and lightly grease it. This keeps sticking to a minimum and makes cleanup a breeze.
  2. Mix the panade: In a large bowl, stir the breadcrumbs and milk together. Let it sit for 1–2 minutes to soften. This step helps create extra tender meatballs.
  3. Add aromatics and seasonings: To the bowl, add onion, garlic, parsley, Worcestershire sauce, smoked paprika, salt, and pepper. Stir until combined.
  4. Add the meat and egg: Place the ground beef and egg into the bowl. Gently mix with a fork or your hands until just combined. Do not overmix—it can make the meatballs tough.
  5. Shape the meatballs: Use a small scoop or spoon to portion into 1 to 1.5-inch balls (about 20–24 meatballs). Roll lightly with damp hands for a smooth surface.
  6. Arrange and bake: Place the meatballs on the prepared sheet with a little space between each. Bake for 12–14 minutes, until mostly cooked through and lightly browned on top.
  7. Make the glaze: While they bake, mix the BBQ sauce, brown sugar, and apple cider vinegar in a small bowl. Taste and adjust—add more vinegar for tang or more sugar for sweetness.
  8. Glaze and finish baking: Remove the meatballs from the oven and spoon or brush the sauce over each one. Return to the oven for another 5–7 minutes. The sauce should thicken and cling.
  9. Broil for extra caramelization (optional): Set the broiler to high and broil for 1–2 minutes, watching closely. You’re looking for glossy, sticky tops with a few charred spots.
  10. Rest and serve: Let the meatballs rest for 3–5 minutes. Serve with extra sauce, chopped parsley, and your favorite sides like mashed potatoes, rice, or a crisp salad.