There is something deeply satisfying about cooking over open flames. The scent of smoke drifts through the air, the grill hisses with anticipation, and everyone gathers a little closer. BBQ Meatballs bring all of that energy to the table. They are simple in shape, yet bold in flavour. And when you cook them on skewers, they stay put and cook evenly.
I use a mixture of pork and beef mince for balance. The pork brings moisture and sweetness. The beef adds depth and structure. Together, they create a meatball that feels rich but not heavy. The texture stays tender inside while the outside forms a lightly charred crust.
Herbs and spices make these meatballs stand out. Fresh parsley adds brightness. Smoked paprika lends warmth. Garlic and onion powder deepen the savoury notes. A pinch of dried oregano brings an earthy edge. Then a crack of black pepper sharpens everything. The mixture smells incredible before it even touches the grill.
However, the real magic happens once the skewers hit the barbecue. The fat renders slowly. Flames lick the surface. A caramelised crust forms and seals in the juices. Because the meatballs sit securely on skewers, you can turn them easily. They cook evenly on all sides. You avoid the frustration of runaway meatballs rolling into the coals.
These are not delicate little bites. They are generous, rustic, and designed for outdoor cooking. Serve them straight from the grill while they still sizzle. Brush them lightly with your favourite barbecue sauce during the final minutes of cooking. The sauce will thicken and cling to the surface.
Although they shine on their own, BBQ Meatballs work beautifully as part of a larger spread. If you are hosting a summer gathering, they fit naturally among colourful salads and grilled vegetables. They also tuck neatly into flatbreads with a spoonful of yoghurt sauce.
Dishes That Pair Perfectly with BBQ Meatballs
- Grilled corn on the cob with butter and sea salt
- Creamy coleslaw with a sharp vinegar kick
- Charred peppers and red onions
- Potato salad with wholegrain mustard
- Warm flatbreads or soft brioche buns
- Garlic and herb couscous
- Fresh tomato and cucumber salad
- Grilled halloumi slices
- Sweet potato wedges
- A crisp green salad with lemon dressing
Furthermore, these meatballs adapt easily to different flavour profiles. Add chilli flakes for heat. Mix in finely chopped rosemary for a woodland aroma. Or include a spoon of Dijon mustard for extra tang. Small tweaks create new versions without losing the heart of the dish.
For your food blog, Mike, these BBQ Meatballs would sit perfectly in a summer grilling series. They are approachable, yet packed with character. They celebrate simple ingredients treated well. And most importantly, they bring people together around the fire.
Few dishes capture that relaxed outdoor feeling quite like a skewer of freshly grilled meatballs. Crisp on the outside, juicy in the centre, and fragrant with herbs, they prove that sometimes the simplest ideas deliver the biggest flavour.
BBQ Meatballs
Equipment
- Wooden Skewers or metal skewers
- Meat thermometer recommended
Ingredients
For the Meatballs:
- 500 g beef mince
- 500 g pork mince
- 1 medium onion very finely chopped
- 3 cloves garlic minced
- 2 tbsp fresh parsley finely chopped
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp chilli flakes
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 large egg free-range
- 50 g breadcrumbs fresh
- 1 tbsp olive oil
To Finish:
- 120 ml barbecue sauce good quality
- olive oil for brushing grill
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes. This prevents burning.
- Place the beef mince and pork mince into a large mixing bowl.500 g beef mince, 500 g pork mince
- Add the chopped onion, garlic, parsley, oregano, smoked paprika, onion powder, chilli flakes, salt and black pepper.1 medium onion, 3 cloves garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp onion powder, ½ tsp chilli flakes, 1 tsp sea salt, 1 tsp freshly ground black pepper, 2 tbsp fresh parsley
- Crack in the egg and add the breadcrumbs.1 large egg, 50 g breadcrumbs
- Drizzle in the olive oil.1 tbsp olive oil
- Mix everything together with clean hands. Combine gently but thoroughly. Do not overwork the mixture or the meatballs may become dense.
- Divide the mixture into equal portions. Roll into balls roughly the size of a golf ball. You should get about 18–20 meatballs.
- Thread 4–5 meatballs onto each skewer, leaving a small gap between each one.
- Preheat the barbecue to medium heat (around 180–200°C). Lightly oil the grill grates.olive oil
- Place the skewers on the barbecue. Cook for 12–15 minutes, turning every few minutes so they brown evenly.
- During the final 3–4 minutes, brush the meatballs with barbecue sauce. Turn once more to allow the sauce to caramelise slightly.120 ml barbecue sauce
- The internal temperature should reach 75°C. Remove from the grill and rest for 5 minutes before serving.