Game Day BBQ Beef Meatballs (Printable)
Juicy beef meatballs coated in tangy BBQ glaze—an easy appetizer ideal for game days and gatherings.
# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1/4 cup finely chopped onion
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp smoked paprika
11 - 1 tbsp chopped fresh parsley
→ BBQ Sauce
12 - 1 cup barbecue sauce
13 - 2 tbsp honey
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp hot sauce
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, garlic, onion, salt, pepper, smoked paprika, and parsley. Mix until just combined without overmixing.
03 - Form the mixture into 1.5-inch balls and arrange on the prepared baking sheet.
04 - Bake for 18-20 minutes until meatballs are cooked through and lightly browned.
05 - While meatballs bake, combine barbecue sauce, honey, Worcestershire sauce, and hot sauce in a saucepan over medium heat. Stir and simmer for 3-4 minutes until heated through.
06 - Transfer baked meatballs to a large bowl. Pour warm BBQ sauce over them and toss gently to coat.
07 - Serve hot with toothpicks or as sliders.
# Expert Tips:
01 -
- The combination of smoky paprika and sweet BBQ sauce creates this incredible depth that store-bought appetizers simply cant touch.
- You can prep the meatball mixture the night before, making game day cooking surprisingly stress-free.
02 -
- I learned the hard way that meatballs rolled with dry hands will stick frustratingly to your palms—keep a small bowl of water nearby to dampen hands between rolling.
- The milk-soaked breadcrumbs are non-negotiable—I once skipped the milk thinking the meat was moist enough and ended up with meat pebbles instead of meatballs.
03 -
- The 15-minute rest period after mixing the meat but before rolling allows proteins to relax, resulting in significantly more tender meatballs.
- Testing one small meatball by quickly cooking it in a pan before committing to the full batch lets you adjust seasonings if needed—a step that has saved many batches from being under-seasoned.