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Skillet BBQ Meatballs


1 lb (454 g) lean ground beef
¼ cup (60 mL) fine breadcrumbs
1 egg, lightly beaten
2 tbsp (30 mL) finely minced onion
1 tsp (5 mL) coarse salt
½ tsp (2 mL) freshly ground black pepper
1 ½ tbsp (22 mL) vegetable oil
⅔ cup (160 mL) Newman’s Own Original BBQ Sauce
2 tbsp (30 mL) finely chopped green onion


1. In a large bowl, combine beef, breadcrumbs, egg, onion, salt and pepper. Roll by heaping tablespoonfuls between your palms to form meatballs, setting them aside to a plate until you’ve finished forming them all.

2. Heat oil in a large, heavy skillet over medium-high heat. Add meatballs in a single layer and cook, gently turning when they release easily, until nicely browned all over. Reduce heat to low, cover pan, and cook until no longer pink inside (or centres have reached 160ºF on a meat thermometer). Carefully tilt the pan to one side and spoon out most of the rendered fat; discard.

3. Stir in Newman’s Own Original BBQ Sauce and continue cooking about 2 minutes more, until sauce is bubbling and has thickened slightly. Sprinkle with green onion.