1. Prep and Preheat:
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup and lightly grease it with cooking spray or a thin layer of oil.
2. Make the Meatball Mixture:
In a large bowl, add the milk and breadcrumbs. Let them sit for a minute to allow the breadcrumbs to absorb the milk (this keeps the meatballs moist). Add the ground beef, egg, onion, garlic, salt, pepper, smoked paprika, and parsley. Using your hands or a fork, mix gently until all ingredients are just combined. Avoid overmixing, as this can make the meatballs tough.
3. Shape and Bake:
Shape the mixture into 1 to 1.5-inch balls (you should get about 20-24 meatballs). Arrange them on the prepared baking sheet, ensuring they are not touching.
Bake for 15-18 minutes, or until they are browned and cooked through.
4. Prepare the Sauce:
While the meatballs are baking, combine the BBQ sauce, honey, Worcestershire sauce, and hot sauce in a large skillet or saucepan. Warm over medium heat, stirring occasionally, until the sauce is smooth and begins to simmer gently (about 5 minutes).
5. Combine and Glaze:
Once the meatballs are done baking, transfer them directly into the skillet with the sauce. Gently toss to coat every meatball evenly. Let them simmer in the sauce for 5-10 minutes, stirring occasionally, to allow the flavors to meld.
6. Serve:
Transfer the glazed meatballs to a serving dish. Garnish with a sprinkle of fresh parsley or sliced green onions. Serve immediately and enjoy!
Chef’s Tips:
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For a Neater Shape: For perfectly round meatballs, lightly moisten your hands with water or oil before shaping.
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Slow Cooker Friendly: After baking, add the meatballs and BBQ glaze to a slow cooker and keep on the “Warm” setting for serving at a party.
