These grilled barbecue meatballs are smothered in a hickory homemade sauce that are sure to be a crowd-pleaser. They are simple to prepare and make a great barbecue appetizer. You can even put them on hoagie bread and eat them as a meatball sub.

Ingredients: 

Meatball:
2 lb ground beef
2 lb ground pork
1 tsp pressed or zested garlic
3/4 cup plain bread crumbs
1 cup grated Parmesan cheese
1/2 tbsp salt
1/2 teaspoon black pepper
1/2 cup water

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Sauce:
2 tbsp olive oil
1/2 cup Finely chopped shallots
4 cups Ketchup
1 cup molasses
1/2 cup honey
1/2 tbsp worcestershire sauce
1/2 tbsp dijon mustard
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1 tbsp liquid smoke

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Instructions:

1. In medium sized saucepan heat olive oil over medium high heat. Add in the chopped shallots and stir for about 3 minutes. Then add in the rest of the ingredients for the sauce: ketchup, molasses, honey, worcestershire sauce, dijon mustard, cayenne pepper, garlic powder, and liquid smoke.

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2. Reduce the heat to low and let it simmer for about 30-40 minutes making sure to stir occasionally.

3. In a large bowl combine the beef, pork, pressed garlic, bread crumbs, Parmesan cheese, salt, pepper, and water. I find that using my hands is the easiest way to get it mixed well.

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4. Once the meat is mixed well, begin shaping it into balls (about 2 inches in diameter)

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5. Grill the meatballs on high heat until they are fully cooked.

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6. Add the meat balls into a heavy bottomed pot and pour the sauce over them. Keep the pot over low heat for 30 minutes, making sure to stir occasionally. Serve them as an appetizer on a toothpick or in a sandwich. I used hoagie bread.

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bbq meatball sub Edited

Note: If you don’t have a grill, these meatballs can easily be prepared on a greased skillet.

Barbecue Meatballs
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
  • Meatballs:
  • 2 lb ground beef
  • 2 lb ground pork
  • 1 tsp pressed or zested garlic
  • ¾ cup plain bread crumbs
  • 1 cup grated Parmesan cheese
  • ½ tbsp salt
  • ½ teaspoon black pepper
  • ½ cup water
  • Sauce:
  • 2 tbsp olive oil
  • ½ cup Finely chopped shallots
  • 4 cups Ketchup
  • 1 cup molasses
  • ½ cup honey
  • ½ tbsp worcestershire sauce
  • ½ tbsp dijon mustard
  • ½ tsp cayenne pepper
  • ¼ tsp garlic powder
  • 1 tbsp liquid smoke
Instructions
  1. In medium sized saucepan heat olive oil over medium high heat. Add in the chopped shallots and stir for about 3 minutes. Then add in the rest of the ingredients for the sauce: ketchup, molasses, honey, worcestershire sauce, dijon mustard, cayenne pepper, garlic powder, and liquid smoke.
  2. Reduce the heat to low and let it simmer for about 30-40 minutes making sure to stir occasionally.
  3. In a large bowl combine the beef, pork, pressed garlic, bread crumbs, Parmesan cheese, salt, pepper, and water. I find that using my hands is the easiest way to get it mixed well.
  4. Once the meat is mixed well, begin shaping it into balls (about 2 inches in diameter).
  5. Grill the meatballs on high heat until they are fully cooked.
  6. Add the meat balls into a heavy bottomed pot and pour the sauce over them. Keep the pot over low heat for 30 minutes, making sure to stir occasionally. Serve them as an appetizer on a toothpick or in a sandwich. I used hoagie bread.
Notes
If you don't have a grill, these meatballs can easily be prepared on a greased skillet.