Barbecued Meatballs

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“In 'A Love Affair With Southern Cooking' by Jean Anderson”
1hr 20mins

Ingredients Nutrition


  1. Meatballs-place all but the vegetable oil in a large bowl and, using your hands, mix thoroughly.
  2. Shape into 1- to 1 1/4-inch balls, arrange on a foil-lined large, rimmed baking sheet, and set uncovered in the refrigerator.
  3. Chill for 3-4 hours.
  4. This is to firm up the meatballs so they are easier to cook.
  5. When ready to proceed, heat the vegetable oil in a large, heavy skillet over med-high heat for 2 minutes or until ripples appear in the oil on the skillet bottom.
  6. Add half the meatballs and cook, shaking the skillet often, for 3-5 minutes or until uniformly brown.
  7. Using a slotted spoon, transfer the browned meatballs to a large, shallow pan and reserve.
  8. Brown the remaining meatballs the same way and add to the first batch.
  9. Sauce-Drain all the drippings from the skillet, add all sauce ingredients, and whisk to combine.
  10. Set over medium heat and bring to a boil, whisking often.
  11. Taste the sauce for vinegar and salt and adjust as needed.
  12. Return the browned meatballs to the skillet, pushing them down into the sauce.
  13. Adjust the heat so the sauce bubbles gently, cover, and cook for 20 minutes, stirring once or twice, or just until the meatballs are cooked through.
  14. Transfer all to a large chafing dish or attractive heatproof bowl and serve with cocktails.
  15. Put out a container of party toothpicks and colorful cocktail napkins.

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