Description
Sweet and savory Honey BBQ Meatballs, perfect as an appetizer or main course. Made with a blend of ground beef and pork, coated in a homemade honey BBQ sauce.
Ingredients
Scale
- 1.5 lbs Ground Beef (80/20 blend)
- 1/2 lb Ground Pork
- 1 cup Breadcrumbs (plain, unseasoned)
- 1/2 cup Milk (whole milk preferred)
- 1 large Egg, lightly beaten
- 1/4 cup Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Salt (or to taste)
- 2 tablespoons Fresh Parsley, chopped (optional)
- 1 cup Ketchup
- 1/2 cup Honey
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Brown Sugar (packed)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1 tablespoon Butter (unsalted)
Instructions
- Combine Wet Ingredients (Meatballs): In a large mixing bowl, combine the milk, egg, Worcestershire sauce, and Dijon mustard. Whisk together until well combined.
- Add Aromatics (Meatballs): Add the finely diced onion and minced garlic to the wet ingredients. Stir to incorporate.
- Incorporate Dry Ingredients (Meatballs): In the same bowl, add the breadcrumbs, smoked paprika, garlic powder, onion powder, black pepper, salt, and chopped parsley (if using). Stir to combine the dry ingredients with the wet ingredients.
- Add the Meats (Meatballs): Gently add the ground beef and ground pork to the bowl. Do not overmix! Use your hands to gently combine the ingredients until just incorporated.
- Form the Meatballs: Using a tablespoon or a small cookie scoop, form the meat mixture into meatballs (approx. 1-inch diameter). Place on a baking sheet lined with parchment paper.
- Cook the Meatballs (Choose one method):
- Baking: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C). Drain excess fat if desired.
- Pan-Frying: Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides (8-10 minutes). Reduce heat to low, cover, and cook for another 5-7 minutes, or until the internal temperature reaches 160°F (71°C). Drain excess fat if desired.
- Melt Butter (Sauce): In a medium saucepan, melt the butter over medium heat.
- Add Remaining Ingredients (Sauce): Add the ketchup, honey, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and red pepper flakes (if using) to the saucepan.
- Simmer the Sauce: Stir all the ingredients together until well combined. Bring the sauce to a simmer, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
- Taste and Adjust (Sauce): Taste the sauce and adjust the seasonings as needed.
- Add Meatballs to Sauce: Add the cooked meatballs to the saucepan with the honey BBQ sauce. Gently stir to coat the meatballs evenly with the sauce.
- Simmer Together: Reduce the heat to low and simmer for another 5-10 minutes, stirring occasionally, to allow the meatballs to absorb the flavors of the sauce.
- Serve as an appetizer, main course, in sliders, subs, or as a pizza topping.
Notes
- For the best flavor, use an 80/20 blend of ground beef.
- Do not overmix the meatball mixture, as this will result in tough meatballs.
- Use a meat thermometer to ensure the meatballs are cooked through.
- Adjust the seasonings in the sauce to your liking.
- Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes