Go Back
–+ servings
Close-up of apple butter BBQ meatballs coated in glossy glaze and chopped parsley.
Print Recipe Add to Collection
Rate this Recipe!

Apple Butter BBQ Meatballs

Apple butter BBQ meatballs are grape jelly meatballs all grown up for fall. One skillet, a two-ingredient glaze, and the whole party circling back for more.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 6 (about 4 meatballs each as a main)
Calories: 674kcal
Author: Dee Broughton

Equipment

Ingredients

For the Meatballs

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup panko breadcrumbs
  • 1 egg
  • 1/4 cup BBQ sauce
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup grated sweet onion
  • 3 garlic cloves minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons avocado oil

For the Apple Butter BBQ Glaze

Instructions

Soak the Panko

  • Add the egg, breadcrumbs, BBQ sauce, and Worcestershire sauce to a large bowl. Stir until the breadcrumbs are moistened, then let the mixture sit for 3 to 5 minutes so the panko can absorb the liquid and soften.
    The panko stirred into the egg, BBQ sauce and Worcestershire with a wooden spoon, soaking until the crumbs soften.

Season

  • Add the onion, garlic, salt and pepper. Stir until evenly combined.

Add the Meat

  • Add the ground beef and ground pork. Gently mix with clean hands just until evenly distributed.
    Ground beef and ground pork added to the glass bowl on top of the seasoned panko mixture, before mixing.

Shape

  • Form the mixture into about 24 meatballs, roughly 1 1/2 inches each. Keep them similar in size so they cook evenly.
    Raw beef and pork meatballs rolled to the same size and lined up on a parchment-lined sheet pan.

Brown

  • Heat the avocado oil in a skillet on medium high heat. Add the meatballs in one layer without crowding the skillet. Brown for 7 to 9 minutes, turning as needed, until several sides have developed a brown crust. Work in batches if necessary. Transfer the browned meatballs to a plate. They don't need to be fully cooked through at this point.
    Meatballs turned in the skillet to show the dark brown crust on their seared sides.

Make the Glaze

  • Reduce the heat to medium. Add the apple butter and BBQ sauce to the skillet. Stir until smooth while scraping the browned bits from the bottom of the pan into the glaze. Bring the glaze to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally.

Coat

  • Return the meatballs and any juices to the skillet. Turn the meatballs to coat them in the glaze.
    Apple butter BBQ meatballs steaming in the skillet, turned until every one is coated in thick, glossy glaze.

Cook Through

  • Reduce the heat to medium low, cover, and cook for 7 to 9 minutes, turning the meatballs halfway through, until the centers reach 155°F.

Finish and Rest

  • Uncover the skillet and cook for 1 to 2 minutes, gently turning the meatballs in the glaze, until the centers read 160°F. Remove from the heat and let the meatballs rest in the glaze for a few minutes.
    A bowl of apple butter BBQ meatballs topped with chopped parsley, with forks, fresh parsley, garlic and an apple on the table.

Notes

Avoid overmixing the meat so it doesn't become dense. Once the beef and pork are added, mix only until the breadcrumb mixture is evenly distributed.
- Start checking the internal temperature toward the end of the covered cooking time and remove the lid once they reach 155°F so they don't become dry. The temp will continue to rise during the uncovered cook to 160°F.
- If the meatballs are not browning, give them enough room in the skillet. Crowding traps steam and prevents a crust.
- Glaze too thick: reduce heat and stir in a small splash of water. Glaze too thin: simmer briefly uncovered after the meatballs reach temperature, 1 to 2 minutes.
- Sweetness depends on the apple butter and BBQ sauce you use. A tangier, less sweet BBQ sauce balances the glaze.
- All pork or all beef works. Regular breadcrumbs can replace panko.
- Store cooled meatballs and glaze together in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet over medium low heat with a splash of water. Avoid high heat, which scorches the sugars.

Nutrition

Serving: 1serving | Calories: 674kcal | Carbohydrates: 53g | Protein: 29g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1610mg | Potassium: 676mg | Fiber: 2g | Sugar: 38g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 4mg