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Sink your teeth into these saucy BBQ cheeseburger meatballs that pack all your favorite burger flavors into compact, crave-worthy bites. Melty cheese tucked inside and that sticky sweet BBQ glaze on the outside? Pure comfort in every bite—without the hassle of buns or mess.
I tried these out at my kid’s birthday when I was desperate for an easy crowd-pleaser that didn’t need me hovering at the stove. Total winner. Now every time we watch the big game, my crew demands them.
Irresistible Ingredients
- BBQ sauce turns into a sticky-sweet glaze as it bakes
- Smoked paprika fakes that outdoor grill vibe even straight from your oven
- Onion powder and garlic powder pack loads of flavor without any chunkiness
- Worcestershire sauce brings on the classic burger punch
- Milk keeps things from drying out or getting stiff
- Egg helps your meatballs hold it together while they bake
- Breadcrumbs keep the meatballs super soft
- Cheddar cheese, shredded gives you pockets of gooey cheese in every bite
- Ground beef, 80/20 delivers juicy, flavorful meatballs
Simple Cooking Steps
- Add That Final Glaze
- Once the meatballs come out, slather each one with plenty of your favorite BBQ sauce. Don’t drown them, just a thick swipe, and skip the puddle on the pan.
- Mold the Meatballs
- Tear off scoops—about two tablespoons worth—and roll into balls close to one and a half inches across. If you get your hands a little damp, the meat won’t stick and you’ll get smooth rounds. Spread them out on your tray so they all brown right.
- Get Your Oven Ready
- Crank up your oven to 400°F to lock in that golden crust. Toss some foil or parchment on a sheet pan and hit it with a mist of oil so nothing sticks to the pan later.
- Bake till Perfect
- Pop the tray into that hot oven and let them cook for 15 to 18 minutes. They should look deeply golden, feel firm with a bit of give if you poke one, and hit 165°F inside.
- Final Few Minutes
- After you glaze, send them back in for 3–5 more minutes. The sauce will bubble and turn thick—don’t let it burn, just caramelized a little.
- Combine Everything
- In a giant bowl, toss all your ingredients in except parsley and BBQ sauce. Hands work best. Mix gently—don’t mash the meat or the meatballs turn tough. Once you see cheese covering the mixture, stop mixing.
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Smoked paprika is my go-to flavor booster here. After an epic camping weekend with burgers cooked over crackling logs, I chased that same cozy smoke taste at home and found it in this magical spice—it nails it every time.
Prep Ahead Like A Pro
These are meal-prep gold. Shape your meatballs up to a day ahead and stash them in the fridge all covered up. For freezing, lay uncooked meatballs on a tray, freeze until hard, and dump them in a zip bag—they’re good for three months. Want to bake from frozen? Just tack on five extra minutes—no thawing, super easy.
How To Serve 'Em
While these make killer party snacks (hand out toothpicks!), they’re also next-level as the main meal. Load them on mashed potatoes, drizzle extra BBQ sauce, get cozy. Or tuck them inside a hoagie roll with gooey provolone and onions. Looking for something lighter? Toss ‘em next to a green salad and plenty of ranch. Pure burger night, no bun required.
Awesome Matches
The rich, smoky sweetness goes best with sides that play along, not compete. Whip up creamy slaw for cool crunch, or roast some sweet potato fries on the side—so good. Sip on fizzy lemonade or a cold craft beer to cut through the hearty flavors. Little ones? They’ll love these with a tall glass of chocolate milk, just like their favorite diner meals.
Common Queries
- → What other meats can I use instead of beef?
You can swap the beef with ground chicken, pork, or turkey. Just tweak the seasonings to go with the meat you choose.
- → Which BBQ sauce should I use?
Pick a sauce that suits your taste—something sweet, smoky, spicy, or tangy. Both store-bought and homemade options are fine.
- → How do I keep the meatballs moist?
To stop them from drying out, don’t pack the meat too tightly when mixing, and make sure to include binding ingredients like egg, milk, and breadcrumbs.
- → Can these be prepped ahead of time?
Sure! Prepare and shape the meatballs a day before, then bake and coat with BBQ sauce when you’re ready to serve.
- → Are there gluten-free options?
Definitely! Swap regular breadcrumbs for gluten-free ones, and confirm that your BBQ sauce doesn’t contain gluten.
- → What sides go well with these meatballs?
Serve them with mashed potatoes, roasted vegetables, or a side of tangy coleslaw to round out the meal.