Picture this: tender, juicy beef meatballs, glazed in a sticky-sweet barbecue sauce that clings to every bite, paired with a crisp, tangy slaw that cuts through the richness like a cool breeze on a summer day. This isn’t just a meal—it’s an experience. Whether you’re feeding a hungry crowd at your next game-day gathering or just treating yourself to a hearty weeknight dinner, these BBQ Beef Meatballs with Slaw are guaranteed to hit the spot.
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Why This Recipe Works
- Juicy, never dry: Thanks to a simple but magical trick—the panade (a mix of breadcrumbs and milk)—these meatballs stay tender and moist, even after baking. The breadcrumbs absorb the milk, creating a paste that locks in moisture and prevents dryness.
- BBQ sauce perfection: We’re not just slathering sauce on at the end. Oh no. We simmer the meatballs in sauce for deep flavor infusion, then finish with a fresh glaze for that glossy, finger-licking goodness. This two-step method ensures the sauce doesn’t become overly reduced or sticky.
- Slaw that sings: Creamy yet light, with just the right amount of tang, this slaw is the perfect sidekick to balance out the smoky-sweet meatballs. The key is dressing it just before serving to maintain its crunch.
- Meal-prep magic: Make a double batch and freeze the meatballs for those nights when you need dinner in a flash. Unbaked meatballs freeze beautifully and can go straight from freezer to oven with a slight increase in cooking time.
The Story Behind the Sauce
There’s something undeniably nostalgic about BBQ Beef Meatballs with Slaw. It’s the kind of dish that transports you to backyard cookouts, where the air smells like charcoal and laughter fills the space between bites. Rooted in Southern and Midwestern traditions, this combo of saucy meatballs and crunchy slaw is a timeless crowd-pleaser—and once you try it, you’ll see why.
Essential Ingredients & Tools
Ingredients for the Meatballs
- 1.5 lbs ground beef (80/20 blend): Leaner cuts can dry out, so stick with this ratio for the juiciest results.
- ½ cup panko breadcrumbs: These keep the texture light and tender. For a gluten-free option, use crushed gluten-free crackers or almond flour.
- ⅓ cup whole milk: The key to our moisture-locking panade. Non-dairy milk works in a pinch.
- 1 large egg: Our trusty binder.
- ¼ cup grated yellow onion (with juices): Adds moisture and a subtle sweetness.
- 2 cloves garlic, minced: Because everything’s better with garlic.
- 1 tbsp Worcestershire sauce: A little umami boost. For a vegetarian version, use soy sauce.
- 1 tsp smoked paprika: For that irresistible smoky depth. Chipotle powder works for a spicier kick.
- ½ tsp dried oregano: A hint of earthiness.
- 1 tsp salt, ½ tsp black pepper: Seasoning is everything.
Ingredients for the BBQ Sauce
- 1.5 cups BBQ sauce (divided): We’ll use some for simmering and some for finishing.
Ingredients for the Slaw
- 4 cups thinly sliced green cabbage: The backbone of our slaw. Napa cabbage works too for a softer texture.
- 1 cup shredded carrot: For color and crunch.
- ⅓ cup mayonnaise: The creamy base of our dressing. Greek yogurt can be substituted for a lighter option.
- 2 tbsp Apple Cider vinegar: Brightens everything up. White vinegar works in a pinch.
- 1 tsp Dijon mustard: A touch of tang. Yellow mustard can be used if needed.
- 1 tsp sugar (or honey): Just a hint of sweetness.
- ¼ tsp celery seed: A subtle, earthy note.
- Salt & pepper to taste: Because seasoning is everything, part two.
Tools You’ll Need
- Rimmed baking sheet (lined with parchment): For easy cleanup. A greased baking dish works too.
- Large mixing bowls: One for meatballs, one for slaw.
- Box grater: For the onion and carrot. A food processor with a shredding attachment saves time.
- Tongs: For flipping those meatballs. A fork works in a pinch.
- Whisk: To bring the slaw dressing together. A fork can do the job if needed.
Serves: 6 | Prep: 30 min | Cook: 25 min | Total: 55 min
How to Make BBQ Beef Meatballs with Slaw
- Prep & Preheat:
Fire up your oven to 400°F (200°C)—this high heat ensures a caramelized crust while keeping the inside juicy. Line your baking sheet with parchment (trust me, you’ll thank yourself later). Grate the onion and carrot, and slice the cabbage thin. Pro tip: Don’t drain the onion juices—they’re liquid gold for flavor and moisture. - Make the Panade:
In a large bowl, mix the ½ cup panko breadcrumbs and ⅓ cup whole milk and let it sit for 5 minutes. This paste is the secret to tender meatballs—don’t skip it! The breadcrumbs absorb the milk, creating a tender texture that prevents dryness. - Mix the Meat:
Add the 1.5 lbs ground beef, ¼ cup grated onion (with juices), 2 cloves minced garlic, 1 large egg, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, ½ tsp dried oregano, 1 tsp salt, and ½ tsp black pepper to the panade. Use your hands to gently fold everything together—overmixing is the enemy of tender meatballs. Pro tip: Wet your hands with cold water to prevent sticking. - Form & Chill:
Roll the mixture into 1.5-tbsp balls (about golf ball size) and place them on the baking sheet, spaced 1 inch apart. Pop them in the fridge for 15 minutes to firm up—this helps them hold their shape while baking by solidifying the fat. - Bake:
Bake for 18–20 minutes, until they hit 160°F (71°C) inside. For extra flavor, brush them with ¼ cup BBQ sauce halfway through. This adds a caramelized glaze. - Simmer in Sauce:
Transfer the baked meatballs to a skillet, add 1 cup BBQ sauce, and simmer on low for 5–7 minutes. Right before serving, stir in the reserved ½ cup sauce for that glossy finish. This two-step method ensures deep flavor without overcooking the sauce. - Make the Slaw:
Whisk together the ⅓ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar (or honey), ¼ tsp celery seed, salt, and pepper. Toss with the 4 cups thinly sliced green cabbage and 1 cup shredded carrot. Serve immediately for maximum crunch. Dressing the slaw too early makes it soggy. - Serve & Enjoy:
Plate the saucy meatballs with a heap of slaw. Garnish with fresh parsley or a sprinkle of smoked paprika if you’re feeling fancy.
Pro Technique
- Chill the meatballs: This step is non-negotiable for juicy, well-shaped meatballs. It firms up the fat, ensuring they hold their shape during baking.
- Two-step sauce: Simmering in sauce infuses flavor, while the fresh glaze at the end keeps it bright. Low heat prevents burning.
- Don’t overmix: Treat the meat gently for the best texture. Overworking the mixture leads to tough meatballs.
- Slaw timing: Dress it just before serving to avoid sogginess. Store leftovers undressed.
Ingredient Variations and Their Impact
- Spicy kick: Add chipotle powder to the meatballs or sauce. Top with pickled jalapeños for extra heat.
- Gluten-free: Swap panko for gluten-free crackers or almond flour. Add ground flaxseed for extra fiber.
- Lighter option: Use ground turkey or chicken, and add a touch of olive oil for moisture. Lemon zest brightens the flavor.
Perfect Pairings
Complementary Dishes
- Creamy Polenta: The soft, buttery texture balances the meatballs’ richness, while the corn flavor echoes the BBQ sauce’s sweetness. Serve it warm beneath the meatballs for a comforting bowl.
- Grilled Corn on the Cob: Charred kernels add smoky sweetness and a crunchy contrast. Brush with leftover BBQ sauce for a cohesive flavor profile.
Drinks
- Ice-Cold Lager: The crisp bitterness cuts through the sauce’s sweetness, while carbonation cleanses the palate.
- Smoky Bourbon Cocktail: A bourbon-based drink with a hint of maple syrup mirrors the meatballs’ deep, caramelized notes.
Something Sweet
- Peach Cobbler: Juicy peaches and a buttery crust provide a fruity counterpoint to the savory meatballs. Serve warm with Vanilla Ice Cream.
- Brown Butter Blondies: Nutty, chewy blondies offer a rich finish without overpowering the meal.
Storage & Freshness Guide
- Fridge: Store sauced meatballs for up to 4 days. Reheat gently with a splash of water to loosen the sauce.
- Freezer: Freeze unbaked meatballs for 3 months. Bake from frozen, adding 5–7 minutes to the cook time.
FAQs
- Q: Can I use frozen meatballs?
A: Yes, but bake them first to remove excess moisture before saucing. - Q: How do I prevent sauce from burning?
A: Simmer on low heat and stir frequently. - Q: Can I make BBQ Beef Meatballs with Slaw ahead?
A: Yes! Prep meatballs (unbaked) and slaw veggies 1 day ahead. Assemble before serving.
BBQ Beef Meatballs with Slaw: A Flavor Explosion You Can’t Resist
Try my BBQ Beef Meatballs with Slaw recipe for juicy, saucy meatballs and tangy slaw. Perfect for game day or weeknight dinners. Get the full recipe now!
Ingredients
For the Meatballs
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1.5 lbs ground beef (80/20 blend)
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0.5 cup panko breadcrumbs
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0.33 cup whole milk
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1 large egg
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0.25 cup grated yellow onion (with juices)
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2 cloves garlic (minced)
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1 tbsp Worcestershire sauce
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1 tsp smoked paprika
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0.5 tsp dried oregano
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1 tsp salt
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0.5 tsp black pepper
For the BBQ Sauce
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1.5 cups BBQ sauce (divided)
For the Slaw
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4 cups thinly sliced green cabbage
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1 cup shredded carrot
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0.33 cup mayonnaise
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2 tbsp apple cider vinegar
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1 tsp Dijon mustard
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1 tsp sugar (or honey)
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0.25 tsp celery seed
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Salt & pepper (to taste)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.01
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Mix ½ cup panko breadcrumbs and ⅓ cup whole milk in a bowl; let sit 5 minutes.02
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Add 1.5 lbs ground beef, ¼ cup grated onion (with juices), 2 cloves minced garlic, 1 large egg, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, ½ tsp dried oregano, 1 tsp salt, and ½ tsp black pepper to panade. Gently mix.03
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Form into 1.5-tbsp balls; chill 15 minutes.04
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Bake 18–20 minutes until 160°F (71°C) inside.05
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Simmer meatballs in 1 cup BBQ sauce for 5–7 minutes. Stir in reserved ½ cup sauce before serving.06
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Whisk ⅓ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar (or honey), ¼ tsp celery seed, salt, and pepper for slaw dressing; toss with 4 cups thinly sliced green cabbage and 1 cup shredded carrot. Serve immediately.07
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