Sticky BBQ Meatballs
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.
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 consistency
The 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.
The 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.Nutrition Facts
Sticky BBQ Meatballs
Serving Size
215 g
Amount per Serving
Calories
363
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
128
mg
43
%
Sodium
1322
mg
57
%
Potassium
586
mg
17
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
24
g
27
%
Protein
26
g
52
%
Calcium
73
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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