BBQ Pork and Beef Meatballs
Flavor-packed, tender, juicy meatballs glazed in a smoky-sweet BBQ sauce.
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Perfect for busy weeknights, weekend gatherings, or whenever you crave a hearty, homestyle meal—these irresistible meatballs are all about big, comforting flavors without the hassle. The combination of beef’s robust flavor and pork’s higher fat content ensures these meatballs stay moist and flavorful.
Start with a 50/50 blend of ground pork and beef, mixed with fresh breadcrumbs (or pantry-friendly crackers!), a farm-fresh egg, finely chopped onion, minced garlic, and a sprinkle of salt and pepper. Mix everything by hand—just until combined—for that satisfying, old-school prep feel.
For evenly sized meatballs, use a cookie scoop or a trusty tablespoon. Roll them into 1-inch bites, line them up on a parchment-lined baking sheet, and bake at 400°F for 15–18 minutes, until they turn golden brown.
While they bake, whip up the star of the show—a smoky-sweet BBQ glaze that comes together in one saucepan. Combine 1½ cups of your favorite BBQ sauce, ¾ cup grape jelly (apple or apricot works too), a splash of apple cider vinegar, Worcestershire sauce, a hint of Dijon mustard, garlic powder, onion powder, and dried oregano for depth. Simmer for 5–7 minutes until glossy and thick—it’s like bottled magic, but homemade!
Once the meatballs are golden, toss them straight into the sauce and let them cozy up together on low heat for 10–15 minutes. The longer they mingle, the richer the flavor. Serve them as crowd-pleasing appetizers with toothpicks, pile them over creamy mashed potatoes or garlicky roasted potatoes for a hearty dinner, or pair them with tangy coleslaw to balance the richness.
BBQ Pork and Beef Meatballs
Yield(s): Serves 4-6
20m prep time
35m cook time
you're making mealtime meaningful.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 large egg
- ½ cup breadcrumbs (or crushed crackers)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1½ cups BBQ sauce
- ¾ cup grape jelly (or apple/apricot jelly)
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, gently mix ground beef, pork, egg, breadcrumbs, onion, garlic, salt, and pepper until just combined. Avoid over mixing.
- Roll mixture into 1-inch meatballs (use a cookie scoop for even sizing) and place on the baking sheet. Bake for 15–18 minutes until golden and cooked through.
- While meatballs bake, combine BBQ sauce, jelly, Worcestershire sauce, apple cider vinegar, Dijon mustard, garlic powder, onion powder, and oregano in a large saucepan. Simmer over medium heat for 5–7 minutes, stirring until smooth.
- Add baked meatballs to the saucepan. Gently stir to coat, then simmer on low for 10–15 minutes to let flavors meld.
- Serve immediately over mashed potatoes, garlicky roasted potatoes, or buttered rolls, or as sliders with a side of tangy coleslaw.