Description
These BBQ Meatballs combine tender ground beef with a flavorful blend of spices and oats, baked to perfection and smothered in a tangy homemade barbecue sauce. Perfect as a hearty appetizer or a satisfying main course served alongside egg noodles, mashed potatoes, or crusty French bread.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- ½ cup quick oats
- â…” cup milk
- 1 Tbsp dried minced onion
- 1 tsp Montreal steak seasoning
BBQ Sauce
- â…” cup ketchup
- 4 tsp sugar
- 2 Tbsp white vinegar
- 1 tsp dried minced onion
- Dash of Tabasco sauce
- 4 tsp Worcestershire sauce
Other
- 1 Tbsp canola oil (for browning meatballs)
Instructions
- Preheat Oven: Preheat your oven to 350 ºF (175 ºC) to prepare for baking the meatballs later.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, quick oats, milk, 1 tablespoon dried minced onion, and 1 teaspoon Montreal steak seasoning. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the meat mixture into medium-small balls, about 1 to 1.5 inches in diameter, and arrange them evenly on a cookie sheet.
- Freeze Meatballs Slightly: Place the cookie sheet with meatballs in the freezer for 5 to 10 minutes to firm them up, which helps maintain their shape during cooking.
- Brown Meatballs: Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides until they develop a golden crust but are not fully cooked through. Transfer the browned meatballs to a 9×13-inch baking dish or an oven-proof skillet.
- Prepare BBQ Sauce: In a bowl, whisk together the ketchup, sugar, white vinegar, 1 teaspoon dried minced onion, a dash of Tabasco sauce, and Worcestershire sauce until well combined.
- Add Sauce and Bake: Pour the BBQ sauce evenly over the browned meatballs in the baking dish. Place the dish in the preheated oven and bake for 30 minutes, allowing the meatballs to cook through and absorb the sauce flavors.
- Serve: Remove the meatballs from the oven and serve hot. They pair wonderfully with egg noodles, mashed potatoes, or crusty French bread for a complete meal.
Notes
- Freezing the meatballs briefly before browning helps them keep their shape and prevents breaking apart during cooking.
- You can substitute ground beef with ground turkey or chicken for a leaner option, but cooking times may vary slightly.
- Adjust the Tabasco for heat preference or omit for a milder sauce.
- For a gluten-free version, ensure quick oats are certified gluten-free.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
