Cheddar Beef Meatballs with Barbecue Glaze (Print-Friendly Version)
Shredded cheddar mixes into these small beef meatballs before a short barbecue-sauce finish. Shape them evenly so their centers cook at a similar rate. Add the glaze after the first bake to limit scorching from the sauce’s sugar.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Making the meatball mix
01 -
1/2 teaspoon smoked paprika
02 -
1 teaspoon onion powder
03 -
1 tablespoon Worcestershire sauce
04 -
1/2 cup breadcrumbs
05 -
1/4 teaspoon black pepper
06 -
1 teaspoon garlic powder
07 -
1 lb ground beef
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1/4 teaspoon salt
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1 egg
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1/2 cup shredded cheddar cheese
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1/4 cup milk
→ For the top
12 -
Fresh parsley (optional, for sprinkling)
13 -
1/2 cup BBQ sauce
# How to Make It:
01 -
Heat the oven to 400°F and line a rimmed baking tray.
02 -
Mix egg, milk, breadcrumbs, Worcestershire sauce, onion powder, garlic powder, paprika, salt and pepper. Add ground beef and cheddar and combine gently.
03 -
Shape into evenly sized one-and-a-half-inch balls.
04 -
Arrange with space between them. Bake about fifteen to eighteen minutes, continuing until the centers reach 160°F.
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Brush the cooked meatballs with barbecue sauce using a clean brush.
06 -
Return to the oven about three to five minutes to set the glaze without burning it. Rest briefly and add optional parsley before serving.
# Extra Suggestions:
01 -
No: the half cup of shredded cheddar is mixed through the meat.