Meatballs in Homemade Barbecue Sauce

    1 hour 15 mins

    These delicious meatballs get even better the next day and my whole family loves them. They are great to make ahead of time because they taste even better after they have been left to rest for a while to soak up the sauce. I sometimes make this at lunchtime and let it cool and then reheat for dinner. Serve them on their own or as a sauce with pasta.

    49 people made this

    Serves: 4 

    • 500g mince
    • ½ cup breadcrumbs
    • 2 medium onions, chopped
    • 1 tbsp curry powder
    • 1 tbsp italian herbs
    • 1 egg, beaten
    • 1 clove garlic, minced
    • ½ (125ml) cup milk
    • ½ tsp salt
    • ½ tsp pepper
    • Barbecue Sauce
    • 2 medium onions, chopped
    • 2 tablespoons of olive oil
    • 3/4 cup (190ml) tomato sauce or pureed tomatoes
    • 1/2 cup (125ml) beef stock
    • 1/4 cup (60ml)steak sauce or BBQ sauce
    • 1/2 cup (125) Worcestershire sauce
    • 2 tbsp (40ml) vinegar
    • 2 tbsp (10g) instant coffee
    • 1/2 cup (80g) brown sugar
    • 1/4 cup (60ml) lemon juice

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 degrees C. Grease a medium sized baking tray. Put the meat, breadcrumbs, onions, salt, pepper, garlic, herbs, curry powder and egg into a bowl and mix together. Slowly knead milk into meat mixture until it is a good texture for forming meatballs. Make meatballs a bit smaller than golf balls and put close together in the baking tray. Bake for 30 mins.
    2. Begin making the sauce straight after putting the meatballs in the oven. Brown the onions in the oil in a medium sized saucepan. Add all the other ingredients and bring to the boil slowly. Reduce the heat and simmer the sauce stirring occasionally until the meatballs have baked for 30 minutes.
    3. Remove the meatballs from the oven and pour the sauce over the top. Return to oven and bake for a further 30 minutes.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (40)


    My family really did *not* like this recipe. Originally, I thought perhaps I had accidentally switched some of the measurements, since some of the flavours were overpowering to the point of being sickening. Perhaps it was the steak sauce brand that I used. The meatballs were okay (but I would reduce the amount of curry by at least half). My sister actually suggested rinsing the sauce off them.  -  17 Jan 2006  (Review from Allrecipes US | Canada)


    We really wanted to like this recipe. We love when people combine common flavors in uncommon ways! But in our opinion the curry in the sauce was a terrible choice.  -  11 Sep 2006  (Review from Allrecipes US | Canada)


    These were really good. I did make a couple of (I think) small changes. I did not have enough worcestershire (and thought 1/2 cup would have been too much, anyway), so I drained the bottle I had and ended up with about 2TBS. Also, I forgot the garlic. Otherwise pretty much as written. Served them with Farfalle (bowtie) pasta. The meatballs had a distinctive (and I mean that in a good way) flavor... warm without being overpoweringly spicy... with an excellent texture. Will definitely make again. Good for a potluck ... and I migh not even need to provide pasta ... the sauce is so good!  -  27 Jan 2010  (Review from Allrecipes US | Canada)