Go Back
Smoky Cauldron BBQ Meatballs
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Saucepan

Ingredients
  

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup BBQ sauce
  • 1 teaspoon liquid smoke
  • Chopped parsley for garnish

Instructions
 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl combine the ground beef, breadcrumbs, egg, onion, smoked paprika, garlic powder, salt, and black pepper. Mix until just combined.
  • Form the mixture into 16 to 20 meatballs and place them on the prepared baking sheet. Bake for 15 minutes until lightly browned.
  • While the meatballs bake, warm the BBQ sauce and liquid smoke in a saucepan over medium heat. Stir until the sauce is heated through.
  • Add the baked meatballs to the saucepan and stir gently to coat them evenly. Cook for 5 minutes on low heat so the flavors combine.
  • Transfer the meatballs to a serving bowl and sprinkle with chopped parsley.

Notes

For a stronger smoky taste use a hickory-flavored BBQ sauce. If you want to make them ahead, bake the meatballs earlier in the day and store them in the fridge, then reheat in the sauce right before serving. Leftovers keep well in an airtight container for two days and warm up nicely in a skillet with a splash of water to loosen the sauce.
Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Saucepan