Barbeque Meatballs

A week or so ago, I posted my recipe for the Smashed Meatball Sandwich.  Well, this is the original meatball recipe that I used to make that sandwich.  This time, rather than a large meatball with marinara sauce, these meatballs are smaller and perfect for a main dish or an appetizer.  I have taken these meatballs to many potluck meals and as an appetizer, they were served at Kelli & Justin’s wedding.

As I mentioned before, you can easily double or triple the recipe to freeze for later.  I love to have extra meatballs for this recipe, the smashed sandwich, or to serve as spaghetti and meatballs.

The sauce is quick and easy to throw together and SO much better than bottled sauce.  Don’t forget to add the liquid smoke.  You can find it in the grocery section with all the sauces and marinades.  It makes all the difference in the flavor!

Meatballs 012



  • 1 pound ground beef
  • 1/3 cup milk
  • 1/8 teaspoon garlic powder
  • 2/3 cup oatmeal
  • 1 egg
  • 1/3 cup minced onion
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 teaspoon chili powder


  • 1 cup ketchup
  • 1/2-3/4 cups brown sugar
  • 1 tablespoon liquid smoke
  • 1/4 teaspoon garlic powder



For meatballs, combine all ingredients together, mixing well.

Form into meatballs and place in a shallow dish in a single layer.

Bake at 350°F for 30 minutes to 1 hour depending on the size meatballs you are making.

For sauce, combine all ingredients together, mixing well.

Pour over the meat balls and bake an additional 20 minutes.