Oven Baked BBQ Meatballs Recipe for Delicious Family Meals

These oven baked BBQ meatballs are one of my go-to meals when I need something quick, comforting, and full of flavor. They come out juicy and tender, coated in a sticky-sweet BBQ glaze that makes them completely irresistible. With just 15 minutes of prep and a short bake time, I can get dinner on the table fast—and everyone always asks for seconds.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s simple, satisfying, and packed with smoky BBQ flavor.

• I can prepare the meatballs in just 15 minutes, then let the oven do the rest.
• They’re incredibly juicy thanks to the perfect balance of meat, cheese, and breadcrumbs.
• I love how versatile they are—I can serve them as a main course, appetizer, or even in sliders.
• They’re kid-friendly and freezer-friendly, which makes them a weeknight lifesaver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 1/4 cup BBQ sauce (for the meatball mixture)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup BBQ sauce (for glazing)

Directions

1. Preheat the Oven
I start by preheating my oven to 400°F (200°C) so it’s hot and ready by the time I finish preparing the meatballs.

2. Mix the Meatball Ingredients
In a large mixing bowl, I combine 1 lb of ground beef with 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1/4 cup chopped parsley, 1 egg, 1/4 cup BBQ sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of salt and pepper. I mix everything gently with my hands until well combined.

3. Form the Meatballs
I scoop out about a tablespoon of the mixture at a time and roll it into balls, about 1 inch in diameter. I try to keep them all the same size so they cook evenly.

4. Bake the Meatballs
I arrange the meatballs on a parchment-lined baking sheet, making sure there’s space between each one. Then I bake them for 20 minutes.

5. Glaze and Bake Again
After 20 minutes, I take the meatballs out and brush them generously with 1 cup of BBQ sauce. I return them to the oven for another 10 minutes so the sauce can caramelize into a beautiful glaze.

6. Serve and Enjoy
Once they’re done, I serve them hot with extra BBQ sauce on the side. They go perfectly with mashed potatoes, rice, or even a simple green salad.

Servings and Timing

This recipe makes 4 servings, with a total time of 45 minutes—that’s 15 minutes of prep and 30 minutes of baking. It’s perfect for weeknight dinners or feeding a small group.

Variations

• Turkey Meatballs: I use ground turkey instead of beef for a leaner version.
• Meatless Option: Lentils and breadcrumbs make a great vegetarian base.
• Spicy Kick: I add a chopped jalapeño or a splash of hot sauce to the mix for extra heat.
• Cheese-Stuffed: I press a small cube of mozzarella into the center of each meatball for a gooey surprise.
• Herb Swaps: Sometimes I replace parsley with basil or oregano for a different flavor.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes, or microwave them in short bursts until heated through. A splash of BBQ sauce helps bring back the moisture.

To freeze, I place uncooked or baked meatballs on a baking sheet to freeze individually, then transfer them to a sealed bag. They’ll keep in the freezer for up to 3 months.

FAQs

Can I make these meatballs in advance?

Yes, I often prepare the mixture and shape the meatballs a day ahead. I keep them covered in the fridge until I’m ready to bake them. It makes dinner even quicker.

What should I serve with BBQ meatballs?

I usually serve them with mashed potatoes, roasted vegetables, or rice. They also make great party bites or BBQ sliders when paired with small buns.

Can I freeze these meatballs?

Absolutely. I freeze them either before or after baking. Just make sure they’re in a sealed container. When I need a quick meal, I just thaw and reheat.

How do I know when they’re done?

I check with a meat thermometer—the internal temp should be 160°F (70°C). If I don’t have one, I cut one in half to check that it’s no longer pink inside.

Can I use a different kind of meat?

Yes! I’ve made these with ground turkey, chicken, and even pork. Each meat adds its own flavor, and I just adjust the cook time slightly based on the fat content.

Conclusion

These oven baked BBQ meatballs are one of those recipes I turn to again and again. They’re simple, flavorful, and always a crowd-pleaser. I love that I can make them ahead, freeze them, or serve them in different ways. They’ve quickly become a family favorite at my table—and I think they’ll become one at yours too.

Print