Fat Man’s Meatballs
Big, bold, and sauced to perfection—these BBQ meatballs are built for flavor and sized like you mean it. Made with a half-and-half blend of pork and beef, glazed in your favorite sauce, and seasoned with Porker Rub, they’ll vanish faster than you can say, “Save me one.”
Servings: 4–6
Prep Time: 10 min
Cook Time: 25-28 min (plus 5 for glazing)
Ingredients
- 1 lb ground pork
- 1 lb ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1 small onion, grated
- 4 teaspoons Porker Rub (or more if you're not shy)
- Salt to taste
- 1 1/2 to 2 cups of your favorite BBQ sauce (more if you're a dipper)
Instructions
-
Preheat your oven to 400°F. That’s the sweet spot for browning without drying.
- In a large bowl, gently mix the pork, beef, breadcrumbs, milk, egg, grated onion, and Porker Rub. Don’t overwork it—this isn’t a CrossFit class!
- Roll into 2 to 2.5 inch meatballs and line them up on a foil- or parchment-lined baking sheet. You’ll get about 20–24, depending on your confidence.
-
Bake for 25–28 minutes until they reach an internal temp of 160°F. (If you’re glazing them afterward, pull them at 155°F—they’ll finish in the next step.)
- Remove from the oven, toss them in BBQ sauce until coated, then return to the oven for another 5 minutes. You want sticky, shiny, saucy magic.
- Optional: Hit them with a final sprinkle of Porker Rub while hot. It’s like a signature.
📝 Fat Man’s Notes
- Want to dial it up? Add minced jalapeño to the meat mix.
- These bad boys are perfect for sliders. Toast some buns (or King's Hawaiian rolls), throw on a little slaw, and you’ve got a crowd favorite.
- Serving them on toothpicks? Good. Serving them with zero explanation? Even better.
- And yes, 160°F internal temp is your finish line. No dry balls allowed!