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–+ servings
Jim Jenkin's meatballs

Jim's incredible meatballs in BBQ sauce - Buffet-style

Jim’s Incredible Meatballs in BBQ Sauce are a crowd-pleasing buffet favorite—juicy, flavorful meatballs simmered in a rich, tangy barbecue sauce that’s both sweet and smoky. Perfect for parties, potlucks, or casual gatherings, these meatballs bring bold comfort-food vibes with every bite. Easy to serve and irresistible, they’re sure to be the star of any buffet table.
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Course: Buffet, Potluck, Side Dish
Cuisine: American, Canadian
Keyword: BBQ meatballs for parties, BBQ meatballs recipe, Buffet-style meatballs, Crowd-pleaser meatballs, Jim’s meatballs in BBQ sauce, Juicy meatballs in barbecue sauce, Party meatballs recipe, Potluck meatballs with BBQ sauce
Servings: 8 people

Ingredients

For the meatballs (if you are in a hurry, frozen meatballs work well for this too):

  • 1 cup breadcrumbs I like to use Panko
  • ⅓ cup milk
  • 1 lb ground beef
  • 1 lb ground pork
  • 4 cloves garlic minced
  • 2 eggs
  • 1 cup finely-grated parmesan cheese
  • ¼ cup finely-chopped fresh Italian herbs parsley, basil, oregano, thyme
  • ¼ cup yellow onion grated
  • 2 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp
  • Salt and pepper
  • ¼ teaspoon red pepper flakes

For the sauce:

  • 3/4 cup water
  • 2/3 cup of your favourite BBQ sauce
  • 1 cup brown sugar
  • 2 tbsp vinegar
  • 2/3 cup ketchup
  • 1/2 tsp ginger
  • salt and pepper

Instructions

For the meatballs:

  • Make the panade. In a large mixing bowl, stir together the breadcrumbs and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients. Then use a fork to briefly mash the mixture into a paste.
  • Combine remaining ingredients. Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion, oregano, salt, black pepper, crushed red pepper flakes and Worcestershire sauce to the (same) mixing bowl. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
  • To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you’re pressed for time, you can skip this step.
  • Prep oven and baking sheet. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  • Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet (grease your hands with a bit of olive oil to prevent the mixture from sticking).
  • Bake. Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.

For the sauce:

  • 3/4 cup water
  • 2/3 cup of your favourite BBQ sauce
  • 1 cup brown sugar
  • 2 tbsp vinegar
  • 2/3 cup ketchup
  • 1/2 tsp ginger
  • salt and pepper
  • Mix all sauce ingredients in a large saucepan and simmer on low heat for 30 minutes, stirring frequently. If you want to use all the meatballs, double the sauce quantity... or more if you like it saucy.

To finish the dish:

  • Add meatballs to the sauce and cook on low for 30 minutes to an hour.
  • Serve and enjoy!