Sweet Barbecued Meatballs
Sweet barbecued meatballs feature tender beef balls coated in a rich, tangy ketchup and brown sugar glaze, perfect for casual gatherings or family dinners with bold flavors.
Ingredients
Instructions
- Combine ground beef, evaporated milk, oatmeal, cracker crumbs, eggs, chopped onion, garlic powder, salt, pepper, and chili powder in a large bowl.
- Mix until well combined; the mixture will be soft.
- Shape the mixture into walnut-sized meatballs.
- Place the meatballs in a large baking pan.
- Bake or cook as desired until cooked through and browned.
- Prepare a sweet barbecue sauce by combining ketchup and brown sugar, adding liquid smoke for flavor.
- Serve the meatballs coated in the sauce.
Tips & Substitutions
To achieve firm meatballs, consider chilling the mixture for 30 minutes before shaping. If you want a healthier option, substitute half of the ground beef with ground turkey or chicken. For added flavor, you can use breadcrumbs instead of cracker crumbs. If you prefer a spicier kick, add a dash of hot sauce to the meatball mixture.
Serving Suggestions
Serve these Sweet Barbecued Meatballs as a delicious appetizer or main dish. They pair wonderfully with a side of coleslaw or cornbread for a hearty meal. Consider serving them alongside Aunt Kay's Version Of Cabbage Rolls for a complete family dinner. They also work great in a sandwich or as a topping for baked potatoes.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with foil and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes. They can also be microwaved on medium power for 2-3 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Barbecued Meatballs contains roughly 1070 calories, with 29g protein, 212g carbohydrates, and 21g fat. It is an excellent source of vitamin C (316% of the Daily Value), iron (200% of the Daily Value), and vitamin A (140% of the Daily Value). Note that it is relatively high in sodium, at 1816mg per serving (79% 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 make these meatballs ahead of time?
Yes, you can prepare the meatballs and store them uncooked in the refrigerator for up to 24 hours. Alternatively, you can freeze them before baking. Once frozen, they can be stored for up to 3 months. Just bake them straight from frozen, adding a few extra minutes to the cooking time.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute it with a mixture of regular milk and heavy cream in a 1:1 ratio. Another option is to use unsweetened almond milk or any other milk alternative, though the flavor and texture may vary slightly.
How do I know when the meatballs are done cooking?
The meatballs are cooked through when they reach an internal temperature of 160°F (70°C). You can use a meat thermometer for accuracy. Additionally, they should be nicely browned on the outside. If you're cooking them in sauce, ensure they simmer for a while to absorb flavors.
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).