These BBQ Meatballs were soooooo yummy! I have to admit, I’m not a very big plain ol’ meatball fan, but I did want to try these Fall Meatballs because the BBQ Sauce with the cloves and allspice interested me. We thought that they would have a little bit more flavor and pizazz than your traditional recipe, and boy were we right! These BBQ meatballs were so simple to put together, hardly any prep time at all and then they’re done after a half hour in the oven. Simple AND delicious! When was the last time you heard those two words describing meatballs? Sometimes meatballs can just be so soggy and gross. Or on the complete opposite side of things, I’ve had some meatballs that were so dry you could barely get them down. Almost like swallowing a mouthful of sand. I hate that. But these BBQ meatballs were perfect! Definitely not soggy and so. much. flavor! They turned out really yummy and my hubby was a huge fan. YAY! These meatballs are great by themselves or maybe even served with a little bit of rice with some of the extra sauce spooned on top.
Thanks, Jennifer for the recipe!
Can Meatballs Be Frozen Before Cooking?
You can freeze uncooked meatballs for a quick, easy-to-fix meal.
Make your meatballs as normal, adding all ingredients and then rolling into balls.
Lay the meatballs on a baking sheet lined with parchment paper and freeze for 2 hours.
Once frozen, transfer the meatballs to a plastic freezer bag and store in freezer for up to 4 months.
Can You Freeze Meatballs After They Have Been Cooked?
You can easily freeze and reheat cooked or left-over meatballs.
Once meatballs are cool, place them in a heavy duty freezer bag and store them in the freezer.
Thaw meatballs in the refrigerator and reheat in a skillet over med. heat.
Can You Substitute Yellow Mustard For Dry Mustard?
Yellow mustard tends to be milder than dry mustard, but it can be substituted for dry mustard with a little adjustment to the amount.
Replace each teaspoon of ground mustard called for with one tablespoon of prepared mustard.
BBQ Sauce For Meatballs
- 2/3 Cup brown sugar
- 2 tablespoons flour
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon allspice
- 2 teaspoons dry mustard, or 2 tablespoons prepared mustard (If using the dry mustard remember to let it bloom)
- 2 teaspoons lemon juice
- 1 Cup ketchup
- 1 lb hamburger
- 3/4 Cup oats
- 2 eggs, slightly beaten
- dash of pepper
- 1/2 Cup milk
- 1 teaspoon salt
- 1 teaspoon Worcestershire
- Mix all ingredients and form into balls (about 1" diameter).
- Cover with desired sauce and bake at 350 for 1/2 hour.