I love this recipe because it’s so versatile and fuss-free. The combination of tomato, barbecue, and Worcestershire sauce gives the meatballs a smoky, sweet, and savory taste that’s hard to resist. They cook quickly, don’t require any fancy ingredients, and can easily double as a party appetizer or part of a hearty meal. They’re moist on the inside, caramelized on the outside, and always crowd-pleasing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by placing the mince, tomato sauce, barbecue sauce, Worcestershire sauce, egg, and stuffing mix into a large mixing bowl. I mix everything together with clean hands or a spoon until it’s well combined. The stuffing mix helps keep the meatballs tender and flavorful.
Once combined, I roll the mixture into level tablespoon-sized balls and place them on a tray or plate. I heat the vegetable oil in a large frying pan over medium heat, then cook the meatballs in batches. I shake the pan often to help them brown evenly on all sides and cook through.
When they’re golden and fully cooked, I serve them hot with extra tomato sauce for dipping.
Servings and Timing
This recipe makes about 32 meatballs and takes around 35 minutes in total — 15 minutes to prepare and 20 minutes to cook. It’s a great option for parties, family gatherings, or even a simple weeknight dinner served with pasta or rice.
Variations
I sometimes use chicken or turkey mince for a lighter version. For extra flavor, I add a little chopped onion, garlic, or fresh herbs like parsley. If I’m making them for dinner, I simmer the cooked meatballs in a tomato-based sauce for 10 minutes and serve them over spaghetti. A touch of chili sauce or paprika adds a nice kick if I want them spicier.
Storage/Reheating
I store leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a pan or microwave until hot all the way through. They also freeze well — I let them cool completely, then freeze them in a single layer before transferring to a container or bag. When I’m ready to serve, I reheat them straight from frozen in a pan or oven.
FAQs
Can I make these meatballs ahead of time?
Yes, I often roll the meatballs a day ahead and refrigerate them until ready to cook.
Can I bake them instead of frying?
Yes, I bake them on a lined tray at 200°C for about 20 minutes or until golden and cooked through.
What type of mince works best?
Beef mince gives a rich flavor and stays juicy.
Can I use breadcrumbs instead of stuffing mix?
Yes, 1/2 cup of breadcrumbs works perfectly if you don’t have stuffing mix.
How do I stop the meatballs from falling apart?
I make sure the mixture is well combined and firm — if it feels too soft, I chill it for 10 minutes before rolling.
Can I make them spicy?
Absolutely! A little chili sauce or cayenne pepper adds great heat.
What can I serve with these?
I like them as party snacks, in sliders, or tossed with pasta and sauce.
Can I freeze them raw?
Yes, I freeze them raw on a tray, then transfer to a bag once solid. They can be cooked straight from frozen.
How do I know when they’re done?
They should be browned all over and no longer pink inside — usually about 10 minutes per batch.
Can I double the recipe?
Yes, it scales up easily and is perfect for entertaining a crowd.
Conclusion
These Saucy Meatballs are everything I love about a good appetizer — easy to make, bursting with flavor, and endlessly versatile. The blend of sauces gives them a perfectly balanced taste, and they come together in no time. Whether served as a party snack or part of a main meal, they’re always a hit and one recipe I return to again and again.
Juicy, flavorful, and easy to make, these Saucy Meatballs are coated in a tangy blend of tomato, barbecue, and Worcestershire sauce. Perfect as an appetizer, party snack, or main dish with pasta, they’re always a crowd favorite.
Total Time:35 minutes
Yield:32 meatballs
Ingredients
500 g Beef mince
2 tbsp Tomato sauce
2 tbsp Barbecue sauce
1 tsp Worcestershire sauce
1 Egg
1/2 cup (60 g) Stuffing mix
2 tbsp Vegetable oil
Extra tomato sauce, to serve
Instructions
In a large bowl, combine beef mince, tomato sauce, barbecue sauce, Worcestershire sauce, egg, and stuffing mix. Mix well using clean hands or a spoon until evenly combined.
Roll the mixture into level tablespoon-sized balls and place them on a tray or plate.
Heat vegetable oil in a large frying pan over medium heat. Cook the meatballs in batches, shaking the pan often to brown evenly on all sides.
Continue cooking until golden brown and cooked through, about 10 minutes per batch.
Serve hot with extra tomato sauce for dipping or over pasta for a meal.
Notes
For a lighter version, use chicken or turkey mince.
Add chopped onion, garlic, or herbs for extra flavor.
Bake instead of fry — 200°C for 20 minutes until golden and cooked through.
Chill mixture for 10 minutes before rolling if too soft.
Freeze raw or cooked meatballs for up to 2 months.
