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American · Dinner

BBQ glazed meatballs

Tender beef-and-pork meatballs baked until browned, then rolled in a sticky scratch barbecue glaze sharpened with cider vinegar, Worcestershire, and mustard.

About 1 hr 20 minTotal
About 1 hr 5 minActive
$$Cost
ModerateDifficulty
Makes 6 servings
Browned beef-and-pork meatballs coated in a glossy tangy barbecue glaze.

Equipment

  • Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.

Ingredients

1× recipe · Makes 6 servings

  • 1/2 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 1 pound 80%-lean ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/2 small yellow onion, finely grated and squeezed dry
  • 2 garlic cloves, finely grated
  • 1 tablespoon Worcestershire sauce, divided
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon smoked paprika, divided
  • 1/2 teaspoon black pepper
  • 1 cup ketchup
  • 1/4 cup molasses
  • 3 tablespoons apple-cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon cayenne

Instructions

  1. Soak panko in milk 10 minutes. Add beef, pork, egg, onion, garlic, 1 teaspoon Worcestershire, salt, 1/2 teaspoon paprika, and pepper. Fold gently and shape into twenty-four equal meatballs. Chill 15 minutes.

  2. Arrange on a and bake at 425°F until browned and centers reach 160°F, 15 to 18 minutes.

  3. Meanwhile combine ketchup, molasses, vinegar, brown sugar, mustard, remaining Worcestershire, paprika, and cayenne in a wide skillet. Simmer until glossy and slightly thickened, 8 to 10 minutes.

  4. Add hot meatballs to the glaze and turn over medium-low heat until fully coated and the sauce clings, 3 to 5 minutes. Rest off heat 5 minutes before serving so the glaze sets.

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