These homemade meatballs with sweet barbeque glaze are the perfect easy appetizer or weeknight meal! Quick, flavorful meatballs in a glaze of barbeque sauce, grape preserves, honey, and soy sauce. These meatballs can be made in advance and baked when needed. they can also be par baked and place in the crockpot with the glaze to finish cooking until service. These are also great on sandwiches or over rice!
Using a portion scoop can help get even sized meatballs!
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Grocery List:
- Ground Beef
- Milk
- Bread Crumbs
- Egg
- Garlic
- Garlic Powder
- Onion Powder
- Cayenne
- Salt & Pepper
- Barbeque Sauce
- Grape Preserves
- Honey
- Soy Sauce
Instructions for the homemade meatballs with sweet barbeque glaze:
For the meatballs:
Firstly, preheat oven to 425 degrees. Secondly, line two large baking sheets with parchment and set aside.
In a large mixing bowl combine the ground beef, beaten egg, milk, bread crumbs, garlic, garlic powder, cayenne pepper, onion powder, salt, and pepper. Mix until fully combined.
Start by using a 1 oz. portion scoop or a spoon to scoop even amounts of the meat mixture, roll into balls. Transfer to the prepared baking sheets and spread about an inch apart. Bake at 425 for 15-18 minutes or until the meatballs are cooked through.
For the glaze:
In a small saucepan combine the barbeque sauce, grape preserves, soy sauce, and honey. Then heat over medium-low heat until warm and fully combined.
Once the meatballs are done, toss in the barbeque glaze. Serve immediately or keep refrigerated in an airtight container for 3-4 days.
Homemade Meatballs with Sweet Barbeque Glaze
Equipment:
- 1 oz. portion scoop
Ingredients:
For the meatballs:
- 2 lbs. Lean ground beef
- 1 Egg, beaten
- 1/2 cup Milk
- 1 cup Bread crumbs
- 2 cloves Garlic, minced
- 1 tsp Garlic powder
- 1 tsp Cayenne pepper
- 1 tsp Onion powder
- 1 tsp Salt
- 1 tsp Pepper
For the glaze:
- 3/4 cup Barbeque sauce
- 3/4 cup Grape preserves
- 2 tbsps Soy sauce
- 1 tbsp Honey
Instructions:
For the meatballs:
- Preheat oven to 425 degrees. Line two large baking sheets with parchment and set aside.
- In a large mixing bowl combine the ground beef, beaten egg, milk, bread crumbs, garlic, garlic powder, cayenne pepper, onion powder, salt, and pepper. Mix until fully combined.
- Use a 1 oz. portion scoop or a spoon to scoop even amounts of the meat mixture, roll into balls. Transfer to the prepared baking sheets and spread about an inch apart. Bake at 425 for 15-18 minutes or until the meatballs are cooked through.
For the glaze:
- In a small saucepan combine the barbeque sauce, grape preserves, soy sauce, and honey. Heat over medium-low heat until warm and fully combined.
- Once the meatballs are done, toss in the barbeque glaze. Serve immediately or keep refrigerated in an airtight container for 3-4 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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