Mini BBQ Meatballs

Mini BBQ meatballs are tender, smoky bites grilled until charred on the outside and juicy inside, then tossed with tangy barbecue sauce. The trick is keeping them small so they cook through without drying out, and grilling them over direct heat for a quick, caramelized crust.

Ingredients for Mini BBQ Meatballs

Ground beef forms the base and keeps the meatballs moist and rich. Panko breadcrumbs and milk trap moisture inside so they stay tender when grilled. Egg binds everything together. Garlic powder, onion powder, salt, and black pepper season the meat itself. Barbecue sauce coats them after cooking and adds smoke and tang. Vegetable oil prevents sticking on the grates.

Why This Mini BBQ Meatballs Works

Small meatballs cook fast on a hot grill, getting a charred crust in about 6 minutes total before the insides dry out. The breadcrumb and milk mixture, called a panade, absorbs liquid and releases it slowly during cooking, keeping the meat tender even though you are grilling them directly over flame.

Mixing the seasonings into the raw meat flavors every bite from the center out, so you do not have to rely only on a sauce coating. The meatballs rest for a minute after coming off the grill, which lets the juices settle and makes them easier to handle when you toss them with sauce.

Mistakes To Avoid

Overmixing the meat makes the meatballs dense and tough. Mix only until the ingredients are combined, then stop. You should still see small streaks of meat and breadcrumb when you scoop the mixture.

Making them too large means the outside burns before the inside cooks through. Keep them to about 1 inch across so they cook evenly in 6 minutes.

Skipping the rest after grilling causes them to fall apart when you toss them with sauce. Let them sit for 1 minute on a plate so they firm up slightly.

Adding sauce before grilling causes it to char and turn bitter on the grates. Grill the meatballs plain, then toss them with sauce after they come off the heat.

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Ingredients

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup barbecue sauce
• 2 tablespoons vegetable oil

Step-by-step Instructions

1. Stir together panko, milk, egg, garlic powder, onion powder, salt, and black pepper in a small bowl until the mixture looks wet and paste-like.
2. Add ground beef to a large bowl, pour the wet mixture over it, and fold gently until just combined. Do not squeeze or overwork the meat.
3. Using a small ice cream scoop or spoon, form the mixture into 24 meatballs about 1 inch across, then place them on a plate.
4. Preheat your grill to high heat (about 450°F or 230°C) with the grates clean and oiled. If using charcoal, arrange coals for direct heat with a cooler zone to the side.
5. Brush the grates with oiled paper towels so the meatballs will not stick. Place all meatballs directly over the hottest part of the grill.
6. Grill for 3 minutes without moving them, until the bottoms are browned and charred. Turn each meatball once and grill for another 3 minutes until the internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer in the center of the largest meatball.
7. If the meatballs are browning too fast, move them to the cooler side of the grill and continue cooking until done.
8. Transfer the cooked meatballs to a clean plate and let them rest for 1 minute.
9. Pour barbecue sauce into a large bowl, add the meatballs, and toss gently to coat.
10. Transfer to a serving platter. Meatballs can sit at room temperature for up to 2 hours before serving.