Barbecued Mini Meatballs

Barbecued Mini Meatballs

A perfect appetizer for your next get-together!
Cooking Info
Prep. Time 30 min
Cook Time 15 min
Serving Info
Serves 16
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  • 1/4 cup Lea & Perrins® The Original Worcestershire Sauce
  • 1/2 cup Sour cream
  • 1/2 cup onion, minced
  • 1 egg, lightly beaten
  • 1 lb. ground beef
  • 1/3 cup fresh breadcrumbs
  • 2/3 cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse™


  1. Preheat oven to 400°. In a small bowl, mix together Worcestershire Sauce, and barbecue sauce, and set aside. In a large bowl, mix together 1/3 cup of barbecue sauce mixture, onion and egg. Add the beef and breadcrumbs, and mix well. Season with salt and pepper if desired. Shape into mini meatballs, about the size of an olive.
  2. Place meatballs on baking sheet sprayed with nonstick cooking spray. Bake for 6 to 7 minutes. Brush meatballs all over with 1/4 cup of reserved barbecue sauce mixture, turn and bake for another 5 minutes, or until cooked through.
  3. Meanwhile, in a small saucepan over low heat, combine remaining barbecue sauce mixture and sour cream. Simmer for 2 to 3 minutes; do not boil. Pour sauce over meatballs or use as a dipping sauce. Serve with toothpicks.