Bbq Meatballs Recipe

Mix meatball base

In a large bowl combine panko and milk; let sit 2 minutes. Add ground beef, ground pork, egg, grated Parmesan, chopped parsley, minced garlic, Worcestershire, kosher salt and black pepper. Using your hands or a spatula, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into 1 1/4-inch (about 1.5 tablespoon) balls for bite-size starters (yields ~20–24). Place formed meatballs on a tray or baking sheet, cover and refrigerate for 15 minutes to firm up (helps them hold shape while searing).

Sear meatballs

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Sear 1.5–2 minutes per side until golden-brown — they will not be cooked through. Transfer seared meatballs to a plate.

Finish in sauce

After making the BBQ sauce (next section), return the seared meatballs to the skillet or a shallow saucepan with the warmed BBQ sauce. Gently simmer, covered, over low heat for 10–12 minutes, turning occasionally, until meatballs reach an internal temperature of 160°F (71°C). Keep warm until ready to serve.

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1/4 cup finely minced onion and sauté 2–3 minutes until translucent.

Add 1 minced garlic clove and cook 30 seconds until fragrant.

Stir in 1/2 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon molasses, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder and 1/4 teaspoon hot sauce (if using). Add 2 tablespoons water to loosen.

Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, 8–10 minutes until flavors meld and sauce thickens slightly. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. If too tangy, add a touch more brown sugar; if too thick, add up to 1–2 tablespoons water.

If you prefer an ultra-smooth sauce, blend briefly with an immersion blender or in a countertop blender and return to the pan to keep warm.

While the sauce simmers or before searing meatballs, melt 2 tablespoons unsalted butter with 1 teaspoon olive oil in a medium skillet over medium-low heat.

Add the thinly sliced onions and 1/2 teaspoon salt. Cook slowly, stirring or scraping the pan every 3–4 minutes, for 25–35 minutes until deep golden-brown and soft. If onions begin to burn, lower heat and add a splash (1–2 teaspoons) of water to deglaze.

For a slightly sweeter, deeper flavor stir in 1 teaspoon brown sugar halfway through cooking. At the end, stir in 1 teaspoon balsamic vinegar (optional) and cook 1 more minute. Remove from heat and keep warm.

Preheat a grill pan over medium-high heat or heat a grill. Brush both sides of baguette slices with olive oil or melted butter.

Grill or toast slices 1–2 minutes per side until golden and marked. Transfer to a sheet pan and season lightly with 1/4 teaspoon sea salt.

To assemble: place 1 toasted point on a platter. Spoon 1–2 teaspoons caramelized onions onto the toast, add a warm meatball, and drizzle with 1–2 teaspoons of the homemade BBQ sauce. Repeat and arrange 3–4 meatballs per serving as desired.

Garnish with chopped fresh parsley and serve immediately while meatballs are hot and sauce is glossy.