Print Friendly

I realized a few months back how much my kids like meatballs.  Every time we go to a potluck they race to see if someone has brought this tasty treat.  After watching this search over and over (and deciding that although most meatballs I’ve eaten I haven’t carried for, not all meatballs the created equal!) I decided I would make a version that fit my tastes and theirs.

I must admit, the hardest part was getting a meatball that had good flavor.  I felt like every time I tried to make these little balls the flavor would be off or they would fall apart while cooking.  Meatball making sounds simple, and for many it is, but for me there was a learning curve, but rest assured, I finally came up with a combination that is a winner!

These meatballs would work great with a bottle of BBQ  or sweet and sour sauce poured over the top if you aren’t in the mood for making your own sauce, but I must warn you, this sauce is easy, quick, and really good!  Oh yeah, I call it spicy BBQ because it is a hint spicy, but it isn’t extreme.  If you like less spicy put in less pepper sauce or more sugar.

  • Meatballs

  • 2 pounds ground beef
  • 1 Tbs. garlic powder
  • 1 Tbs. Worcestershire
  • 1 tsp. mustard powder
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 1/2 cup bread crumbs
  • 2 eggs

  • Spicy BBQ Sauce

  • 1 cup catsup
  • 1 can tomato paste
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup Worcestershire
  • 2 Tbs. prepared mustard
  • 1 tsp. mustard powder
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1-3 tsp. pepper sauce (such as Franks)
  • 3/4 cup water

I like to serve meatballs with brown rice but they would be great with pasta, potatoes, or on bread for a meatball sandwich!  Also, you could make the meatballs ahead of time, pop them in the freezer and then take them out when you are in need of a quick meal.  I hope you give this recipe a try, it is worth the minimal effort it takes!

Spicy BBQ Meatballs

Place the ground beef in a large bowl and break up using a wooden spoon.  Add the garlic powder, Worcestershire, mustard powder, black pepper, salt, bread crumbs, and eggs.  Mix it all together (I use my fingers) until the spices are evenly distributed.  Form meatballs using your hands.  I make 2 tablespoon sized meatballs and this recipe makes 38 total balls.  Place the shaped meatballs into a 9×13 inch pan.  The meatballs can be covered and refrigerated for several hours or up to 2 days.

Preheat the oven to 375 degrees.  In a medium bowl whisk together the catsup, tomato paste, sugar, apple cider vinegar, Worcestershire, prepared mustard, mustard powder, black pepper, garlic powder, and pepper sauce.  When the sauce is well mixed add in the water and stir until combined.

Pour the sauce over the meatballs so it is evenly distributed in the pan.  Bake for 30-40 minutes or until the meatballs are cooked and the sauce is bubbling.