Dinner

BBQ Meatballs Recipe

ByHarry Bern February 1, 2026February 1, 2026

Introduction

These BBQ Meatballs are a juicy, flavorful twist on a classic comfort food. Perfect as an appetizer or served over rice or noodles, they combine tender beef with a tangy, savory barbecue sauce that’s easy to prepare and sure to please.

The image shows several meatballs in a black pan. Each meatball has a thick, shiny layer of deep red barbecue sauce on top, with small bits of sauce texture visible. Bright green small herb pieces are sprinkled over the sauce adding a fresh color contrast. The meatballs have a rough, cooked texture below the sauce layer, and the pan surface is slightly oily and textured with a black color. The meatballs are of similar size and arranged closely together. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (around 80/20)
1/3 cup rolled oats
1/4 cup whole milk
1/4 cup minced onion
2 cloves garlic (minced)
1 large egg
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
1/2 cup ketchup
1 packet onion soup mix (adjust to taste)
2 tablespoons water

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: In a large bowl, combine the ground beef, rolled oats, milk, Worcestershire sauce, egg, minced onion, and garlic. Mix thoroughly until well combined.
Step 3: Shape the mixture into 12 evenly sized, loosely compacted meatballs.
Step 4: Heat the vegetable oil in a large oven-safe skillet over medium heat.
Step 5: Add meatballs to the skillet in batches if necessary, cooking each side for about 3 minutes until browned.
Step 6: While the meatballs cook, whisk together ketchup, water, and onion soup mix in a small bowl to make the sauce.
Step 7: Pour the sauce evenly over the browned meatballs. If your skillet is oven-safe, transfer it directly to the oven; otherwise, place the meatballs and sauce in a casserole dish. Bake for 20 minutes until cooked through.

Tips & Variations

For a spicier twist, add a dash of cayenne pepper or hot sauce to the BBQ sauce mixture.
Substitute ground turkey or chicken for a lighter version of these meatballs.
Use fresh breadcrumbs instead of rolled oats for a softer texture.
Serve with steamed rice, mashed potatoes, or crusty bread to soak up the sauce.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. These meatballs also freeze well; thaw overnight in the fridge before reheating.

How to Serve

The dish shows three large meatballs covered in a shiny, thick reddish-brown sauce with small pieces of herbs sprinkled on top, sitting on a bed of creamy white mashed potatoes spread evenly across the bottom of a white plate. A vibrant green parsley leaf rests beside the meatballs on the potatoes, adding a fresh touch. The background is a white marbled surface with another white plate slightly blurred in the back, also holding meatballs on mashed potatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately, then assemble and bake when ready to serve. This makes for easy meal prep or entertaining.

What can I use instead of onion soup mix?

If you don’t have onion soup mix, you can substitute with a blend of dried onion flakes, garlic powder, beef bouillon, and herbs like parsley and thyme for a similar flavor.