These BBQ Meatballs are pure comfort food — little meatloaf-style balls baked and coated in a homemade barbecue sauce that’s both sweet and tangy.
These barbecue meatballs are more like classic meatloaf than traditional Italian-style meatballs: no breadcrumbs, no parmesan or Italian herbs. The flavor pairs wonderfully with a hickory-sweet sauce and they’re ideal served with mashed potatoes or rice for a satisfying, homey meal.
I first tasted these at a church lunch where Jen served them alongside scalloped potatoes — she said they were served at her wedding. She kindly shared the recipe and when I made them at home my kids couldn’t get enough; my three-year-old kept asking for more. If you enjoy meatloaf, you’ll love these comforting barbecue meatballs.
BBQ Meatballs
This recipe, similar to my meatloaf, uses oatmeal in the mixture. Oatmeal acts as a great binder and adds texture without overpowering the flavor, making it a simple, slightly healthier swap for breadcrumbs. If you prefer to reduce refined sugar, substitute the brown sugar in the sauce with 1/2 cup honey. The recipe yields a large batch — enough to feed a family or to have leftovers — so scale down if you’re cooking for fewer people.
How to make Baked BBQ Meatballs:
BBQ Meatballs
10 mins
45 mins
55 mins
Ingredients
Meatballs:
- 3 lbs ground beef
- 1 1/2 cups milk
- 2 cups oatmeal
- 2 eggs
- 1/2 onion, finely grated
- 1 tsp garlic salt
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp chili powder
BBQ Sauce:
- 2 cups ketchup
- 3/4 cup brown sugar (or substitute 1/2 cup honey)
- 1/2 tsp garlic salt
- 1/4 tsp onion powder
Instructions
How to make Baked BBQ Meatballs:
- Preheat the oven to 400°F (200°C).
- In a large bowl combine the ground beef, milk, oatmeal, eggs, grated onion, garlic salt, salt, pepper, and chili powder. Mix gently until just combined.
- Scoop and roll into 2-inch meatballs, placing them on a cookie sheet or in a large baking dish.
- In a separate bowl stir together the ketchup, brown sugar (or honey), garlic salt, and onion powder to make the sauce. Pour the sauce evenly over the meatballs.
- Bake for about 45 minutes (one sheet pan may finish closer to 20–30 minutes; this recipe yields two pans and typically takes 45 minutes). Bake until meatballs are cooked through.
- Serve hot with mashed potatoes, rice, and a green vegetable for a classic comfort-food meal.
Notes
Notes: Use a 2-inch scoop for consistent meatball size if you have one — it speeds up the process and yields uniform results. This recipe fills two full sheet pans.
- Baking: Use a party-sized or deep baking dish when serving a crowd.
- You can bake from frozen for about 45 minutes or until heated through and fully cooked.
- Freezing: Flash-freeze uncooked meatballs on a tray, then transfer to freezer bags for future meals.
Nutrition (per serving)
Shop:
- Large sheet pans
- Party-sized deep pan
- Oval glass serving dish
- BBQ sauce (store-bought or homemade)
- Liquid smoke (optional, for extra smoky flavor)
Q&A
What do Barbecue Meatballs taste like?
These meatballs taste more like classic meatloaf with a sweet, hickory-style barbecue sauce rather than Italian-style meatballs. They pair especially well with mashed potatoes or rice for a hearty meal.
What sides go with BBQ Meatballs?
Popular sides include mashed potatoes, buttered corn, potato salad, scalloped potatoes, or a simple green vegetable like green beans.
Can I make them in the Crockpot?
Yes — combine the meatball mixture and sauce, place everything in a slow cooker, and cook on high for about 4 hours. This method is convenient for keeping the dish warm for guests.
What are the ingredients?
Main ingredients: ground beef, milk, oatmeal, eggs, onion, salt, pepper, and chili powder. BBQ sauce: ketchup, brown sugar (or honey), garlic salt, and onion powder.
Can I omit the sugar?
Yes — replace the 3/4 cup brown sugar with 1/2 cup honey for a less refined-sugar option and a slightly different flavor profile.
How long do you bake meatballs for?
Baking time varies by quantity and oven temperature. One sheet pan of meatballs may finish in 20–30 minutes; two sheet pans or a larger batch can take around 45 minutes. Check for doneness by ensuring the internal temperature is safe and the meat is cooked through.
Tips:
- Add a few drops of liquid smoke to the sauce for a deeper smoky flavor.
- Flash-freeze uncooked meatballs on a tray, then transfer to freezer bags to store.
- If halving the recipe, halve the sauce amounts as well.
- These are best served with a generous helping of mashed potatoes.