BBQ Meatballs

These BBQ meatballs are tossed in the crockpot or oven (translation: no stovetop spattering to clean up) and slathered in a homemade molasses barbecue sauce. Here’s how to make them.

A tray of unbaked bbq meatballs with a set of measuring spoons beside it and a bowl of barbecue sauce in the background.

Meatballs are the quintessential party food and the variations are endless. They were considered important elements of a black caterer’s special-occasion repertoire as far back as the late nineteenth century. And, as African cooking experienced a renaissance in the late 1970s, authors like Dinah Ayensu reminded revelers that the dish (seasoned ground meat bound with bread and milk) is pure North African fare—known as kofta. After trying all of these and so many more, I present the classic mix of ground beef and pork, rolled into balls and baked in barbecue sauce, typifying party perfection.–Toni Tipton-Martin

BBQ Meatballs

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H, 10 M
  • Serves 4
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  • For the molasses barbecue sauce
  • For the meatballs


Make the molasses barbecue sauce

In a medium saucepan over medium-low heat, warm the butter until sizzling, 1 to 2 minutes. Add the garlic and onion and cook until softened, 2 to 3 minutes.

Stir in the water, ketchup, vinegar, molasses, Worcestershire sauce, lemon juice, brown sugar, mustard, smoked paprika, cayenne, salt, black pepper, and chili powder. Bring to a boil over medium-high heat and then reduce the heat to a gentle simmer.

Cover and cook until thickened and the flavors have mingled, 20 to 30 minutes.

Make the meatballs

Preheat the oven to 350°F (177°C).

In a large bowl, use your hands or a wooden spoon to thoroughly combine the beef, pork, onion, garlic, salt, smoked paprika, pepper, panko, and egg. Take a pinch of the mixture and quickly sizzle it in a skillet to taste for seasoning, and add more salt, pepper, or paprika as desired. Divide the mixture into tablespoon-size portions.

Tester tip: If you want to serve these meatballs as an appetizer or cocktail snack, divvy the mixture into teensy portions, more like 1 1/2 to 2 teaspoons each. Your baking time will decrease slightly.

Roll the mixture into balls and place them on a rimmed baking sheet. Bake until cooked through and the internal temperature has almost reached 160°F (71°C), 13 to 15 minutes. (Don’t worry, the meatballs will continue to cook until done in the oven or slow cooker.) 

To finish the BBQ Meatballs in the oven: Increase the oven temperature to 375°F (191°C). Remove the roasted meatballs from the oven and carefully spoon off any liquid in that’s collected on the baking sheet. Toss the meatballs with 1 cup of barbecue sauce and the honey. Bake until the barbecue sauce glaze is set, 8 to 10 minutes. Serve hot. To finish the BBQ Meatballs in the slow cooker: Place the roasted meatballs in a slow cooker with the honey and enough barbecue sauce to partially cover the meatballs. (The amount will vary depending on the size of your slow cooker.) Cover and simmer on low for up to 3 hours, adding barbecue sauce and honey as needed to keep the meatballs from becoming uncovered and drying out.

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Recipe Testers' Reviews

I took these meatballs to an office potluck and they were a hit. The BBQ sauce will probably be my new go-to sauce. Tangy, not overly sweet, doesn't take too long, and a reasonable number of ingredients, all of which I keep on hand anyway.

The meatballs were delicious and stayed moist. Overall a really great, easy dish to take to a party, especially since most things can be done in advance. Then just throw them in the oven before needed.

A flavor explosion for your mouth. Barbecued perfection personified. These little balls of meat dripping in that rich, lush, slightly sweet, slightly smoky sauce pack a punch of spicy, tangy, smoky delight in every bite.

These were very little work as the flavors further developed while simmering in the sauce, which I assembled earlier in the day. The spice level was fine for me but some might like it dialed down a bit and, in that case, I would add less cayenne or omit it altogether.

The rendered 42 one-inch meatballs that easily served 4. The recipe could be stretched to serve 8, I suppose, if you served these on a tray, butler style, with little toothpicks. But who wants to do that? LOL. I seriously just ate these right out of the pot and sopped up the extra sauce with a Royal Hawaiin roll.

The meatballs didn't need additional salt. I just scooped the meatballs out with a slotted spoon and put them directly into the Insta-Pot Duo with the sauce on slow cooker setting for 3 hours, which allowed for that sweet caramelized taste, the very definition of BBQ sauce, to further develop with the spices.

I just added ALL the sauce to the pot. I would serve this in a small crockpot on a table If I were to serve these at a party. (Most of my parties are food orgies.) But I have hosted many bridal and baby showers where much more delicacy was in order and, in that case, I would serve these butler-style on trays so that people can "dip" the meatballs held by a toothpick into the sauce. I wasn’t so refined.

Standing there eating them with the roll, I was wondering what would this taste like with some fresh pineapple and red and green peppers and onions added? Couldn't tell you because at that point my husband came home and saw that "look" in my eyes, like he better get in on some of this before I eat it all. We thoroughly enjoyed every bit of it and polished it all off like greedy hyenas.


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