This is THE BEST homemade barbecue meatballs recipe! If you want to make a quick, easy meal that’ll be a huge hit with your family and friends, this is it!
This is THE BEST homemade barbecue meatballs recipe! These really are THE BEST barbecue meatballs you will ever eat! This is my (Tawra) grandmother’s (Jill’s mom) recipe that she has made for more than 50 years!
These are always a HUGE hit at every get together and the best part is it takes just a few minutes to throw everything together and get it in the oven. If you add some potatoes for baking you have a delicious dinner in a just a few minutes prep time!
The BEST Homemade Barbecue Meatballs Recipe
3 lbs. ground beef
2 cups oatmeal
2 eggs
1 tsp. onion powder or 1 Tbsp. onion, finely chopped
1 cup evaporated milk
2 tsp. salt
2 tsp. chili powder
1/2 tsp. pepper
Mix all the ingredients in a bowl and blend well. Form into balls. Put in a 9×13 inch pan and an 8×8 inch pan. Pour barbecue sauce over the top of the meatballs. Bake at 350 degrees for 1 hour. Makes 30 medium meatballs.
Barbecue Sauce
1 1/2 cups brown sugar
2 cups ketchup
1/2 tsp. garlic powder
2 Tbsp. liquid smoke
Combine all ingredients and mix well. Sauce may be refrigerated several weeks.
This barbecue meatballs recipe is from our Dining On A Dime Cookbook page 177:
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Barbara says
January 23, 2019 at 5:53 amThis looks too good to pass! Have you tried it with ground turkey instead of beef? I am tempted to try it out!
Jill says
January 23, 2019 at 11:48 amYes you can. It is the barbecue sauce in this that really makes the recipe.
Sam says
February 13, 2019 at 6:47 pmHave you made these dairy free before? I’m trying to expand the menu items my dairy allergic toddler can have. Also, do you normally use quick oats or the more whole (rolled?) Oats? All the commercially made meatballs i have seen have dairy so I’ve never tried meatballs with him.
Jill says
February 14, 2019 at 8:18 amWe use quick oats. I have not made it dairy free but you could make a quarter of a batch and use water to replace the milk. The most that would probably happen is just that they would crumble more (although the eggs are the binder in this recipe) or the texture would be different.
Sam says
February 15, 2019 at 5:04 pmThat’s a good idea for the1/4 batch to try it the first time! Thanks