I love learning new kitchen tricks from friends and family and today I learned how to make Grandma’s BBQ Meatballs. They are a tasty and unique take on a classic. Perfect for game day, as an appetizer, or as a main course!
What You’ll Need
The ingredient list for these barbecue meatballs might look a little long, but each and every one plays a big part to making the best meatballs! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Ground Meat– This recipe is closer to a meatloaf mix using ground beef and ground pork, but any combination of ground meats can be used or just one. I do like a small amount of fat to help bind, so if using ground chicken or turkey, add some fattier beef or pork. Of course, you can make this fabulous BBQ sauce and
- Evaporated Milk– Milk that has been simmered so the water content evaporates out leaving behind a pure dairy product that is slightly thicker than regular milk. This makes the dry meatball ingredients into a paste and creates so moist and tender meatballs.
- Olive oil
- Sweet onion
- Fresh garlic
- Ketchup
- Water
- Light brown sugar
- Apple cider vinegar
- Worcestershire sauce
- Yellow mustard
- Molasses
- Celery salt
- Black pepper
- Coarse kosher salt
- Seasoned breadcrumbs
- Eggs
Bottled sauce – You can use bottled BBQ sauce or even a chili sauce, but I recommend the super simple recipe below for the best taste.
Serving Suggestions
Grandma served her meatballs over mashed potatoes. Make traditional mashed potatoes, ranch flavored or just grab instant potatoes from the store. If potatoes aren’t your jam, couscous, ranch rice or cheddar grits is another good choice.
They are can also be rolled into smaller meatballs and served as cocktail meatballs for a party as an appetizer.
Grandma’s BBQ Meatball Recipe
Equipment
Ingredients
BBQ Sauce:
- 1 tablespoon olive oil
- 1/2 medium sweet onion , minced
- 2 cloves garlic , minced
- 32 ounces ketchup (4 cups)
- 2 cups water*
- 1 cup light brown sugar
- 1/4 cup apple cider vinegar
- 3 tablespoons yellow mustard
- 3 tablespoons Worcestershire sauce
- 3 tablespoons molasses
- 1 tablespoon celery salt
- 2 teaspoons ground black pepper
Meatballs
- 5 ounces evaporated milk
- 3/4 cup seasoned bread crumbs
- 1/2 medium sweet onion , minced
- 2 cloves garlic , minced or pressed
- 3 tablespoons BBQ sauce (that you are currently making)
- 2 eggs , lightly beaten
- 2 teaspoons black pepper
- 1 teaspoon coarse kosher salt
- 1 pound 15/85 mix ground beef
- 1 pound ground pork
Instructions
BBQ Sauce:
- In a large pot or Dutch oven, heat the 1 tablespoon olive oil over medium-high heat and then add the minced 1/2 medium sweet onion and saute for 3 minutes, or until soft. Add the minced or pressed 2 cloves garlic, sauteing for another 1 minute and stirring to prevent burning.
- Stir in the 32 ounces ketchup and then fill the ketchup bottle halfway with water (it doesn't have to be exact). Shake it well to release any ketchup sticking to the sides of the bottle. Pour the water into the pot and stir.
- Stir in the 1 cup light brown sugar, 1/4 cup apple cider vinegar, 3 tablespoons yellow mustard, 3 tablespoons Worcestershire sauce, 3 tablespoons molasses, 1 tablespoon celery salt and 2 teaspoons ground black pepper. Continue to simmer uncovered over medium-low heat, uncovered so the BBQ sauce can reduce.
Meatballs:
- Preheat the oven to 350°F and line a baking sheet with aluminum foil (lightly coated with cooking spray) or parchment paper.
- In a large mixing bowl, combine the 5 ounces evaporated milk, 3/4 cup seasoned bread crumbs, chopped 1/2 medium sweet onion, minced or pressed 2 cloves garlic, 3 tablespoons BBQ sauce (that you are currently making), 2 eggs, 2 teaspoons black pepper and 1 teaspoon coarse kosher salt. Stir well.
- Break the g1 pound 15/85 mix ground beef and p1 pound ground pork into small pieces as you add it to the mixture. Toss with clean heads (or wear gloves) until blended. Do not overmix.
- Form meatballs into 2-3 inch large meatballs or 1 inch small meatballs and place onto the prepared baking sheet. Bake for 15-20 minutes, depending on size.
- Remove and transfer directly to sauce, discarding any grease that came off the meatballs.
- Continue to cook uncovered at a low simmer for 60-90 minutes, or until sauce has reduced by a fourth.
- Serve over mashed potatoes, rice or couscous.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition
Storage & Freezing
Meatballs and sauce can be made up to 2 days in advance and honestly, they will only gain more flavor sitted and marinating. Store in an airtight container for up to 5 days. Store the mashed potatoes (or other preferred base) separately from the meatballs. Reheat on the stove top in a saucepan, in the microwave or a slow cooker.
Yes, both meatballs and sauce can be frozen. Place in an airtight plastic freezer bag and expel as much air as possible. Keep frozen for up to 6 months. Thaw in the fridge overnight and reheat on the stovetop in a saucepan. If the sauce is too thick, thin it with 1/2 cup water, beer or chicken broth.
Sure! Instead of simmering on the stove, put them into a crockpot. Turn the slow cooker onto “keep warm” for parties.
More Meatball Recipes
If you know me, you know this Italian girl loves her meatballs! Here are some of my favorites.
I would have never thought to use evaporated milk. What a fantastic idea. can’t wait to try it!
Those look to die for! I love meatballs!
That is really interesting about the evaporated milk. I have never heard of that before.
These sound so good. Who wouldn’t love meatballs?!?
My wife’s family also has a BBQ meatball recipe that is handed down and is similar to this one. It’s always the first thing to run out at family gatherings.
I’ve never heard of meatballs being served over mashed potatoes before! They look good!
Those look like tasty meatballs. thanks for the recipe – the BBQ sauce sounds like a winner.
Wow. We love meatballs, I must try this with evaporated milk!
Thanks for the recipe!
Mitch
Those look great! I see your Pirate IPA in the background, too 🙂
Hahaha! I needed something with some color and grabbed that out of my husband’s hand!
Yummy! Those sound absolutely AWESOME!! I would love to try them sometime soon!!