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Barbecue-glazed Beef Meatballs

Barbecue-glazed Beef Meatballs prepared dish

Tender beef meatballs are baked until browned, then simmered in a tangy homemade barbecue glaze until glossy and fully cooked. This easy american dinner is ideal with mashed potatoes, buttered noodles, or a crisp green salad.

This recipe is american style, dinner, scaled for 6 servings, with 20 min prep and 35 min cook.

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves: 6

Quick cooking notes

  • Core ingredients include smoked paprika, garlic, large egg, yellow onion.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tsp smoked paprika
  • 2 cloves garlic (minced)
  • 1 large large egg (lightly beaten)
  • 0.5 cups yellow onion (finely grated)
  • 2 tbsp parsley (chopped)
  • 1 tsp kosher salt
  • 0.25 cups brown sugar (packed)
  • 1 tbsp olive oil (for greasing)
  • 1.5 lb ground beef (85% lean)
  • 0.25 cups whole milk
  • 0.5 cups plain breadcrumbs
  • 1 cups ketchup
  • 0.25 cups apple cider vinegar
  • 1 tbsp dijon mustard
  • 0.5 tsp black pepper (freshly ground)
  • 1 tbsp worcestershire sauce

Instructions

  1. Heat the oven to 425°F (220°C) and position a rack in the center; line a rimmed half-sheet pan with parchment paper and brush the parchment with 1 tbsp olive oil so the meatballs brown without sticking.
  2. Set out a large mixing bowl, a small bowl, and a 12-inch skillet; keep the raw ground beef separate from ready-to-eat ingredients, and wash your hands, cutting board, and utensils with hot soapy water after handling the meat.
  3. In the large mixing bowl, stir 0.5 cups plain breadcrumbs and 0.25 cups whole milk with a fork and let the mixture stand at room temperature for 5 minutes, until the crumbs are evenly moistened and softened.
  4. Add 1.5 lb 85% lean ground beef, 1 large lightly beaten egg, 0.5 cups finely grated yellow onion, 2 minced garlic cloves, 1 tbsp Worcestershire sauce, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper to the softened breadcrumbs.
  5. Mix the meatball mixture gently with clean hands or a flexible spatula for about 1 minute, just until evenly combined; the mixture should hold together but still look loose rather than pasty.
  6. Using a 2-tbsp scoop or lightly oiled hands, shape the mixture into about 24 meatballs and arrange them 1 inch apart on the prepared half-sheet pan.
  7. Bake the meatballs on the center rack for 12-14 minutes, rotating the pan once halfway through, until the tops are browned and the meatballs have started to firm but are not yet fully glazed.
  8. While the meatballs bake, whisk 1 cups ketchup, 0.25 cups apple cider vinegar, 0.25 cups packed brown sugar, 1 tbsp Dijon mustard, and 1 tsp smoked paprika in the 12-inch skillet until smooth.
  9. Place the skillet over medium heat and bring the barbecue sauce to a gentle simmer, stirring often with a silicone spatula for 4-5 minutes, until the sugar dissolves and the sauce looks glossy and slightly thickened.
  10. Transfer the browned meatballs into the simmering sauce with tongs, turning each one to coat; keep the skillet over medium-low heat so the sauce bubbles gently but does not scorch.
  11. Cover the skillet and simmer the meatballs for 8-10 minutes, turning them once or twice, until they are glossy and an instant-read thermometer inserted into the center of the largest meatball registers 160°F (71°C) for ground beef.
  12. Uncover the skillet and simmer for 2-3 minutes more over medium-low heat, spooning sauce over the meatballs, until the glaze clings thickly to the meatballs and leaves a clean trail when stirred across the bottom of the pan.
  13. Remove the skillet from the heat and let the meatballs rest in the sauce for 3 minutes so the juices settle and the glaze thickens slightly.
  14. Sprinkle the meatballs with 2 tbsp chopped parsley and serve hot from the skillet, spooning extra barbecue glaze over each portion.

Nutrition (per serving)

  • Calories: 386
  • Protein: 24 g
  • Fat: 21 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Sugar: 17 g
  • Sodium: 1030 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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