A family classic, these oven baked BBQ Meatballs are a tried and true favorite that your family will love.
Do you have a recipe that you make over and over again? A recipe that makes everyone, literally everyone, around the table happy?
BBQ Meatballs is that recipe in our family. It’s actually my Mother-in-law’s recipe and with her permission I’m sharing it with you because I believe it is just too good not to share!
This BBQ meatballs recipe is simple to make and I promise you everyone will enjoy them!
*This post has been updated with new photos and more detailed instructions.
I have converted the original family recipe to a gluten and dairy free recipe for our family. You can easily swap out a few ingredients if you do not have a gluten or dairy intolerance. I will provide modifications for you.
- Ground Beef– I use Butcher Box and it’s THE best grass-fed ground beef delivered straight to your doorstep.
- Gluten Free Oats – if you are not gluten sensitive you can use regular oats.
- Nut milk- you can use any nut milk. I typically make my own cashew milk so I use that but you can also use evaporated milk if you can tolerate dairy.
- Liquid Smoke– this makes the entire recipe so you don’t want to skip this ingredient for sure!
- Egg- the egg helps bind the meatballs together
- Salt- Redmond’s is my favorite salt and provides additional health benefits with added minerals.
- Brown Sugar
- Garlic Powder
- Chili Powder
- Dried onion
How to make this recipe
You will mix the ground beef, oats, milk, egg, salt, garlic powder and chili powder in a bowl and mix well with your hands.
Once fully combined, roll into balls and place into a 9×13 greased pan. I typically use avocado oil spray when baking or cooking since it is a healthier cooking oil.
Combine ketchup, dried onion, brown sugar and liquid smoke in a separate bowl until mixed well.
Drizzle the prepared bbq sauce over the meatballs evenly.
Place 9×13 dish in the preheated oven and bake until meatballs are fully cooked.
What goes well with meatballs?
- Roasted Asparagus or Roasted Broccoli and Cauliflower
- Air Fryer Sweet Potatoes
- Instant Pot Mashed Sweet Potatoes
- Cornbread (this recipe is not gluten free)
Can I freeze BBQ meatballs?
These meatballs freeze well making it a great recipe to prep ahead of time, or make a double patch to save time later.
There are a few options if you decide you want to freeze them.
- Line a rimmed baking sheet with parchment paper.
- Place the raw, rolled meatballs onto the baking sheet.
- Place them in the freezer for 2-3 hours or until they are fully frozen.
- Once frozen transfer to a ziplock freezer bag or airtight container and label with the date and recipe name.
- You can freeze them in a glass 9×13 baking dish and then remove from freezer when you are ready to eat.
- Be sure to allow your glass to thaw as well, don’t take the glass directly from the freezer to the oven or it could break!
Tip: If I am making them from a frozen state, I pull them out of the freezer and arrange them in a 9×13 baking dish, mix up the sauce then drizzle over the meatballs and bake. If they are not thawed you will want to cook for an additional 10 minutes or so, just until the meat is fully cooked.
How can you tell if meatballs are cooked?
Ground beef is fully cooked at 160 degrees Fahrenheit. You can either use a meat thermometer for accuracy or I usually just make sure the inside of the meatballs are no longer pink in color.
Once the pink is gone from the center your meatballs should be ready to go. You don’t want to overcook this recipe because the meat will become tough.
This recipe is written as gluten and dairy free, but you can modify it to use evaporated milk and regular oats if you’d like to make them with gluten and dairy.
This is a great recipe to prepare ahead of time and freeze for meal prep.
This recipe can be eaten as leftovers if kept in the fridge for up to 3-4 days.
When mixing the meatballs it’s important not to over-mix or it could make the meatballs fall apart more easily.
- 2 lbs ground beef thawed and uncooked
- 5 oz nut milk
- 1 cup gluten free oats
- 1 egg
- 1 tsp salt
- 1/4 tsp garlic powder
- 1 tsp chili powder
- 1 cup ketchup
- 1/2 cup brown sugar
- 1 TBS dried onion
- 1 tsp garlic powder
- 1 tsp liquid smoke
- Preheat oven to 350°.
- Combine ground beef, oats, milk, egg, salt, garlic powder and chili powder in a bowl. Mix using hands or a wooden spoon.
- Roll into balls and place in a 9×13 baking dish.
- Prepare sauce by combining ketchup, brown sugar, dried onion, garlic powder and liquid smoke until sugar is mixed well.
- Evenly distribute sauce over meatballs.
- Bake at 350° for approximately 40 minutes. Check to make sure meatballs are done by cutting one in half to see if it's pink, or use a meat thermometer and it should read 160° F.
- You can use regular oats instead of gluten free oats if you aren’t sensitive to gluten
- You can use evaporated milk instead of nut milk if you aren’t sensitive to dairy
- Do not skip out on the Liquid Smoke. I believe it’s what makes these the BEST meatballs.
- You can freeze these by doubling the batch and freezing one immediately. Sauce can be prepared prior to freezing or on the day of cooking.