Bbq Glazed Cocktail Meatballs
40 min
|
easy
Recipe by Eunice
Introduction
These BBQ glazed cocktail meatballs are sweet, smoky, and unapologetically well seasoned because I don't do bland, with a glossy glaze and tender centers that never dry out.
Perfect for game day, holiday spreads, or a no fuss appetizer with drinks, they bring big flavor from garlic, onion, Worcestershire, and smoked paprika, and they stay party-ready in a warm slow cooker so you can actually enjoy your own shindig.
Ingredients (8 servings)
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Ingredients for the Meatballs:
- 1 lb ground beef ground beef 1 lb
- ½ cup plain breadcrumbs plain breadcrumbs 1.67 oz
- 1 large egg large egg 1 ct
- ¼ cup whole milk whole milk 2 fl oz
- 1 small onion, finely grated onion 1 ct small
- 2 cloves garlic, minced garlic 0.18 head
- 1 tsp Worcestershire sauce Worcestershire sauce 0.17 fl oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
Ingredients for the BBQ Glaze:
- 1 cup barbecue sauce barbecue sauce 9.58 oz
- 2 Tbsp brown sugar brown sugar 0.86 oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp Worcestershire sauce Worcestershire sauce 0.17 fl oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
How to Make Bbq Glazed Cocktail Meatballs
-
Preheat and set up
Heat the oven to 400 F and line a sheet pan with foil, then set a wire rack on top and lightly oil it for even browning and easy cleanup.
-
Make the panade
Combine the breadcrumbs and milk in a large bowl and let them soak for 3 to 5 minutes until the crumbs look fluffy and hydrated.
-
Build flavor
Grate the onion finely and mince the garlic, then add both to the bowl with Worcestershire, smoked paprika, salt, pepper, parsley, and the egg.
-
Mix the meat gently
Add the ground beef and use your fingers to fold it in just until combined so the mixture stays light instead of pasty.
-
Portion and shape
Use a small scoop or oiled hands to form 1 to 1.25 inch meatballs, about 24 to 30 pieces, and space them on the rack so the hot air can circulate.
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Bake to set
Bake for 12 to 14 minutes until the meatballs are browned and at about 155 F inside so they finish cooking in the glaze without drying out.
-
Cook the BBQ glaze
While they bake, simmer BBQ sauce, brown sugar, apple cider vinegar, Worcestershire, and smoked paprika in a saucepan over medium heat for 3 to 5 minutes until glossy and slightly thick.
-
Glaze and finish
Toss the hot meatballs in the saucepan to coat, then simmer 2 to 3 minutes until they hit 160 F and the glaze clings, or return them to the oven for 3 minutes to tack up.
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Serve hot
Skewer with toothpicks and shower with a little chopped parsley, and keep warm in a small slow cooker on Low if serving over time.
Substitutions
- Ground beef -> 50/50 beef and pork blend
- Pork brings extra juiciness and a touch of sweetness, giving you a tender bite with a rounder savory flavor that loves the smoky glaze.
- Breadcrumbs -> crushed pork rinds or gluten-free panko
- Both keep the texture light while staying gluten-free, with pork rinds adding savory oomph and GF panko keeping the classic airy crumb.
- Milk -> seltzer water plus 1/2 teaspoon beef bouillon paste
- The bubbles keep the meatballs soft and springy while the bouillon boosts beefy depth, so the inside stays plush without dairy.
Tips
- Grate that onion ultra fine
- A microplane or the small holes on a box grater melts the onion into the mix so you get moisture and flavor without slippery chunks that make meatballs split.
- Chill the mixture before rolling
- A quick 10 to 15 minute chill firms the fat and hydrates the crumbs so the balls hold shape and brown evenly.
- Cook a test bite for seasoning
- Fry a teaspoon of the mixture in a skillet, taste, and adjust salt or paprika so the whole batch hits the mark.
- Use a rack for even browning
- Airflow under the meatballs prevents soggy bottoms and gives you that uniform color that grips the glaze.
- Reduce the glaze to nappe
- Simmer until it lightly coats the back of a spoon, because a slightly thick glaze sticks fast and sets shiny when heated with the meatballs.
- Hold like a pro
- Transfer glazed meatballs to a slow cooker on Warm with a splash of water or apple juice, and stir every 20 minutes so the sauce stays smooth and glossy.
Nutrition Facts *
| Energy | 341 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 12 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my meatballs dense and tough?
- Overmixing squeezes out air and tightens proteins, so mix just until combined and use the milk-soaked crumbs to keep things tender.
- My meatballs fall apart, what went wrong?
- You likely skimped on binder or rushed shaping, so keep the egg and panade, chill the mixture, and roll with slightly damp hands for a smooth surface.
- The glaze keeps sliding off, how do I fix it?
- Reduce the glaze until syrupy and either toss the meatballs in the saucepan to simmer briefly or brush and return to the oven so the sugar sets tacky.
- Can I pan-fry or air-fry instead of baking?
- Yes, pan-fry in a thin film of oil over medium to medium-high for about 8 minutes, or air-fry at 380 F for 8 to 10 minutes, then glaze to finish.
- Can I make these ahead or freeze them?
- Bake, cool, and freeze the meatballs without glaze on a sheet pan, then bag and reheat gently in the glaze from frozen until hot and sticky.
Serving Suggestions
Sweet heat plays nice with a pinch of chipotle powder in the glaze, a flick of soy for depth, or a splash of bourbon for a grown-up finish that cooks off to smoky caramel.
Serve with crunchy dill pickles and a sharp slaw, and if you want drama, thread three meatballs on mini skewers and hit them for 30 seconds on a ripping hot grill to kiss the glaze with char.
More pairings:
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