Sticky BBQ Meatballs

 

Sticky BBQ Meatballs

Author: Nicole

Servings: 5

Calories: 363kcal

These Sticky BBQ Meatballs are the kind of dinner that makes simple ingredients feel exciting again. Juicy homemade beef meatballs are coated in a rich, sticky barbecue glaze that tastes like comfort food at its absolute best. They’re quick enough for busy weeknights, freezer-friendly and incredibly versatile – serve them with rice, fries, mashed potato, salad or stuffed into rolls for an easy fakeaway-style dinner the whole family will love.

Prep Time15minutes mins

Cook Time20minutes mins

Total Time35minutes mins

Ingredients

Meatballs

• 500 g (1 lb) ground (minced) beef (see note 1)
• 30 g panko breadcrumbs see note 5 for gluten-free option
• 1 egg
• ½ small brown onion, finely grated
• 2 tsp minced garlic
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 1 tbsp olive oil

Sticky BBQ Glaze

• 125 g ketchup
• 55 g (¼ cup, tightly packed) brown sugar
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp minced garlic
• 1 tsp sweet paprika
• 1 tbsp apple cider vinegar (or white vinegar)
• 60 ml (¼ cup) water

To Serve

• Steamed jasmine rice
• Spring onions (scallions), finely sliced

Instructions

• Make the meatballs – In a large bowl, combine the beef mince, breadcrumbs, egg, grated onion, garlic, onion powder, paprika, salt and pepper. Mix gently until just combined. Divide the mixture into quarters, then divide each quarter into four again. Roll into meatballs (see note 4). You will get 16 meatballs in total.
• Cook the meatballs – Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned all over and mostly cooked through. Transfer to a plate (see note 2 for oven and air fryer cooking methods).
• Make the sticky BBQ glaze – In the same pan (no need to wash it), add the ketchup, brown sugar, honey, soy sauce, Worcestershire sauce, garlic, paprika, vinegar and water. Stir well to combine and bring to a gentle simmer over medium heat. Cook for 4–6 minutes, or until the sauce thickens slightly and becomes rich and glossy, stirring occasionally (see note 6). The bubbles will become slower and larger once ready.
• Finish the meatballs – Return the meatballs (and any resting juices) to the pan. Toss gently to coat in the glaze and simmer for 2–3 minutes, until the meatballs are cooked through and beautifully sticky.
• Serve – Serve over steamed jasmine rice with extra sauce spooned over the top and finish with sliced spring onion (see note 3 if the sauce has thickened).

Notes

Note 1 – Minced (ground) beef I like using regular beef mince for this recipe as the extra fat helps keep the meatballs juicy and tender. You can also use a combination of beef and pork mince for an even softer, juicier result. Chicken mince can also be used for a lighter option, though the meatballs will be slightly leaner and less juicy. If using chicken mince, I recommend adding an extra tablespoon of breadcrumbs or a drizzle of olive oil to help keep the meatballs tender.

Note 2 – Oven and air fryer cooking methods To cook the meatballs in the oven, place them on a lined baking tray and bake at 220°C (425°F) (200°C/400°F fan-forced) for 15–18 minutes, or until browned and cooked through. To cook the meatballs in the air fryer, spray lightly with olive oil and cook at 200°C (400°F) for 10–12 minutes, shaking the basket halfway through cooking. Once cooked, transfer the meatballs to the sticky BBQ glaze and continue with the recipe as written.

Note 3 – Sauce consistencyThe BBQ glaze will continue to thicken slightly as it cools. If the sauce thickens too much, add a splash of water to loosen it before serving.

Note 4 – Meatball size and binding For the best results, roll the meatballs to roughly the size of a golf ball (about 3 cm/1¼ inches). If you make them too large, they can fall apart during cooking. Don't overwork the mixture – mix just until everything is combined. If the mixture feels too wet, add an extra tablespoon of breadcrumbs. Let the meatballs brown properly on one side before turning – this helps them hold their shape.

Note 5 – Gluten-free option Gluten-free breadcrumbs (such as panko-style GF breadcrumbs) work beautifully in this recipe. Use the same amount as regular breadcrumbs.

Note 6 – Adjusting sweetness The BBQ glaze is rich and sweet by design, but if you prefer it less sweet, reduce the brown sugar by 1–2 tablespoons. You can always taste the glaze before adding the meatballs and adjust to your preference.

Make Ahead

Raw meatballs

The meatballs can be prepared and rolled up to 24 hours ahead, or frozen for up to 3 months. Store in an airtight container within baking (parchment) paper between the layers to stop them sticking. For frozen meatballs, thaw overnight in the fridge before cooking as per the recipe.

Finished dish

The meatballs and sticky BBQ glaze can also be fully cooked ahead of time. Store in the fridge in an airtight container for up to 3 days. For freezing and reheating instructions, see leftovers below.

Easy meal prep

For easy meal prep lunches or busy weeknight dinners, portion the cooked meatballs, sauce and rice into individual containers. Let everything cool completely before refrigerating for up to 3 days, or freezing for up to 3 months. Thaw completely overnight in the fridge for best results. To reheat, microwave, loosely covered, for 2–3 minutes, fluffing the rice and turning the meatballs halfway through, until hot.

Leftovers

Store the leftover meatballs and BBQ sauce in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To freeze, allow the meatballs and sauce to cool completely before transferring to freezer-safe containers. For best results, thaw overnight in the fridge before reheating.

To reheat on the stovetop, place the meatballs and sauce in a frying pan over low heat with a splash of water to loosen the glaze if needed. Heat gently until warmed through.

To reheat in the microwave, heat in 30-second bursts, stirring between each burst, until hot.

If freezing leftovers with rice, see the easy meal prep instructions above.

Recipe source:

Thank you to Kim Coverdale for your help developing this recipe.

Meat Loaf (Mom's Recipe)

 Oven: 350

Meat loaf Ingredients:
2 beaten eggs
3/4 C milk
2 TB dried onion
2/3 C fine dry bread crumbs
1 tsp salt
1/2 tsp sage
dash pepper
1 1/2 lbs ground beef

Topping Ingredients:
1/4 C ketchup
2 TB brown sugar
1 tsp dry mustard
1/4 tsp nutmeg

Directions:

Combine all ingredients except meat and mix well. Add meat and mix well. Put into greased loaf pan. Bake for 1 hour. 

Mix topping ingredients and spread over loaf and bake for 15 minutes more. 

Meatball Parmigiana Bake

 CHICKEN [or beef] MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp finely chopped parsley leaves (or use 1 tsp dried parsley)
• 1 tsp freshly minced garlic
• 1 cup (60 g) panko breadcrumbs
• 2 tbsp milk
• ½ cup (50 g) freshly grated parmesan
• 1 egg

SAUCE

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp freshly minced garlic
• 3 tbsp tomato paste (concentrated puree)
• 1 tbsp red wine vinegar
• 800 g (1 lb 12 oz) canned diced tomatoes
• 2 tsp sugar
• 1 tsp sea salt flakes
•   ½ tsp cracked black pepper
• 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)

THE BAKE

• ½ cup (60 g) shredded cheddar
• 1 cup (150 g) shredded mozzarella
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray

TO SERVE

• Toasted crusty bread
• Fresh green leafy salad

INSTRUCTIONS

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
3. Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
4. Cook sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
5. Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
6. Add the vinegar and cook, stirring, for 1 minute, until evaporated.
7. Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
8. Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
9. Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
10. Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
11. Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.

Honey Sriracha Glazed Meatballs

 

Ingredients

FOR THE MEATBALLS:

• 2 lbs lean ground turkey
• 1 cup whole wheat panko breadcrumbs
• 2 eggs
• 1/4 cup green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

FOR THE SAUCE:

• 1/4 cup Sriracha
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 1 Tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1/2 teaspoon sesame oil

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
4. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
5. Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Nutrition Facts:

• Serving Size: 5 meatballs
• Calories: 296
• Sugar: 9 g
• Sodium: 648.9 mg
• Fat: 10.8 g
• Saturated Fat: 3.2 g
• Carbohydrates: 18.7 g
• Fiber: 1.4 g
• Protein: 26.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Beef Stroganoff

Ingredients:

Stew Beef [2 lbs]
2 Cups mushrooms [sliced]
1 C onion
1/4 C butter
2/12-3 C beef broth
1 small can tomato paste
1 tsp dry mustard
1 C sour cream
Rice or Noodles

Brown steak, onion, and mushrooms in melted butter. Drain and put into crock-pot.
Mix beef broth with tomato paste and dry mustard. Add to crock-pot. Cook on low for 6-8 hours. 

About an hour before serving, mix 1/2 tsp salt, 2 TB flour, and 1/2 water with whisk and add to crock-pot. Shortly before serving, add sour cream. Serve over rice or noodles.