Paula Deen BBQ Meatball Appetizer

Paula Deen BBQ meatball appetizer is an easy party appetizer made with ground beef, ground pork and BBQ sauce, ready in 1 hour 30 minutes. Save this make-ahead freezer meatball recipe for game day, potluck night or the holiday table, because the meatballs bake straight from frozen and feed 15 people.

Sauté the onion, celery and garlic until the onions turn translucent before they go into the meat. That way they soften fully, whereas raw bits stay crunchy and leave pockets in the meatballs.

Paula freezes the rolled meatballs on a wax paper-lined sheet until solid, then bags them. Since they bake straight from frozen in the sauce, you can have a big batch ready weeks before the party.

Paula Deen BBQ Meatball Appetizer

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

280

kcal

Beef and pork meatballs, seasoned with sautéed onion, celery and garlic, bake in a jar of BBQ sauce until tender and sticky. Because they go in frozen, the sauce thickens slowly around them while they cook through.

Ingredients

• 2 lbs ground beef
  

• 1 lb ground pork
  

• 1 cup evaporated milk
  

• 1 cup dry breadcrumbs
  

• 2 large eggs
  

• 2 tablespoons Olive oil
  

• 1 finely chopped onion
  

• 2 stalks finely chopped celery
  

• 2 cloves minced garlic
  

• 1 1/2 teaspoons salt
  

• 2 teaspoons chili powder
  

• 1/2 teaspoon Black pepper
  

• 1 jar Paula Deen BBQ Sauce
  

Directions

• Sauté the vegetables: Heat 2 tablespoons olive oil in a small sauté pan, then add 1 finely chopped onion, 2 finely chopped celery stalks and 2 minced garlic cloves. Cook until the onions turn translucent, then set the mixture aside.
• Mix the meat: Combine 2 pounds ground beef, 1 pound ground pork, 1 cup evaporated milk, 1 cup dry breadcrumbs and 2 large eggs in a large mixing bowl. Add the onion mixture, 1 1/2 teaspoons salt, 2 teaspoons chili powder and 1/2 teaspoon black pepper, then mix well.
• Shape the meatballs: Shape the mixture into 1-inch balls. Place them in a single layer on cookie sheets lined with waxed paper.
• Freeze until solid: Freeze the meatballs until solid. Then transfer them to freezer bags until you are ready to cook.
• Bake in the sauce: Place the frozen meatballs in a 13- by 9-inch baking dish and pour 1 jar Paula Deen BBQ sauce over them. Bake at 350°F for about 1 hour, then serve warm.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 9x13 glass baking dish, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake the meatballs without freezing them first?

Yes, the freezing step is mainly for making them ahead. Fresh meatballs will cook faster than the 1 hour the frozen ones need, so start checking early. Cut one open to make sure the center is cooked through.

How long do the frozen meatballs keep?

In freezer bags with the air pressed out, they hold their quality for a couple of months. Freeze them solid on the sheet first so they don't stick together in the bag.

Can I use a different BBQ sauce?

Any jar of BBQ sauce you like will work. A sweeter sauce gives a stickier glaze, while a tangier one balances the rich beef and pork.

How do I keep them warm for a party?

A slow cooker set on warm works well. Put the baked meatballs and sauce in it and cover, then stir now and then so the sauce doesn't scorch on the bottom.

What's the most common mistake with these meatballs?

Skipping the sauté is the usual one. Raw onion and celery stay crunchy inside the meatball, so cook them until the onions are translucent before mixing.