Amazing Italian Meatballs with Tangy BBQ Sauce

Amazing Italian Meatballs

Amazing Italian Meatballs with Tangy BBQ Sauce

I call these amazing because that’s what my daughter Meredith calls them.  They are one of her favorite comfort foods served along with mashed potatoes.  What can be more traditional than that?  Meatballs take a little extra time to make as you roll each ball by hand and place them one-by-one in your skillet to brown, but boy are they worth it!  I smother them in a homemade tangy barbecue sauce that is a standard in-my-head recipe because I make it so often.  Use as lean a ground meat as you can buy to cut the fat and believe me, make as many as you can because these will go fast!


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Amazing Italian Meatballs with Tangy BBQ Sauce

Total Time: 45 minutes

Yield: 6 (3 meatballs per serving)

  • Amazing Italian Meatballs with Tangy BBQ Sauce
  • 1/2 onion
  • 1/2 red bell pepper
  • 1/2 medium carrot, cut into quarters
  • 2 Tbsp parsley
  • 2 cloves garlic
  • 1 1/2 pounds lean ground beef
  • 1/2 pound Italian-seasoned turkey sausage
  • 1/4 cup Italian-seasoned bread crumbs
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp olive oil
    • Tangy BBQ Sauce
  • 2 cups ketchup
  • 1 cup beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp liquid smoke
  1. Add onion, red bell pepper, carrot, parsley and garlic in container of food processor fitted with metal blade. Cover and process until finely diced. Transfer to medium bowl. Add meat, sausage, eggs, bread crumbs, salt and pepper; mix well with hands until well combined. Form into 2-inch balls.
  2. Heat olive oil in skillet placed over medium-high heat. Add meatballs and brown on all sides.
  3. Prepare barbecue sauce by combining all ingredients in a medium bowl; whisking to combine.
  4. Pour sauce over meatballs. Reduce heat and simmer for 15-20 minutes or until sauce is reduced by one-third. If sauce gets too thick, thin with additional water and heat through.
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