Barbecue Meatball
Savory barbecue meatballs with a sweet and tangy sauce, perfect for casual gatherings or weeknight dinners, offering bold flavors that appeal to all ages.
Ingredients
Instructions
- Combine hamburger, cracker crumbs, pepper, and salt; shape into balls.
- In a separate bowl, mix catsup, chopped onion, chopped bell pepper, sugar, vinegar, and water.
- Pour the sauce over the meatballs.
- Bake at 475°F for 45 minutes.
- Serve over rice or as hors d'oeuvres.
Tips & Substitutions
For best results, use lean ground beef to keep the meatballs tender. If you don't have cracker crumbs, you can substitute with breadcrumbs or crushed cornflakes. Adjust the sweetness of the sauce by varying the sugar; for a tangy twist, consider adding a teaspoon of mustard. If you're short on time, try using store-bought barbecue sauce instead of making the sauce from scratch.
Serving Suggestions
These barbecue meatballs are perfect served over fluffy rice or as a hearty appetizer for gatherings. Consider pairing them with a side of Peach's Broccoli Salad for a refreshing contrast. They also make great picnic food; just skewer them for easy serving. For an American recipes twist, serve with classic potato salad or coleslaw.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave them for 1-2 minutes, but be sure to add a splash of water to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Meatball contains roughly 319 calories, with 5g protein, 55g carbohydrates, and 7g fat. It is a good source of vitamin C (19% of the Daily Value), iron (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 2246mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs?
Yes, you can freeze the meatballs before or after baking. To freeze unbaked meatballs, shape them and place them on a baking sheet to freeze individually, then transfer to a freezer bag. For baked meatballs, let them cool completely, then store in a freezer-safe container. They can last up to 3 months in the freezer.
What can I use instead of evaporated milk?
If you don't have evaporated milk on hand, you can substitute it with a mixture of regular milk and cream, or use whole milk. For a non-dairy option, try coconut milk or a plant-based milk thickened with a little cornstarch to achieve a similar consistency.
How do I know when the meatballs are fully cooked?
The best way to ensure meatballs are fully cooked is to check their internal temperature, which should reach 160°F. If you don't have a meat thermometer, cut one open to check that it's no longer pink inside and the juices run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).