Throw all the meatball stuff in the big bowl.

Yeah — everything. Meat, breadcrumbs, egg, milk, garlic, onion… all of it.

Then use your hands. Forget the spoon.

You can’t feel texture with a spoon.

Mix till it’s just combined — don’t go Hulk on it.

Overmixing = tough meatballs.

You want them soft, tender, almost squishy.

Roll into small balls — golf-ball size or smaller.

You’ll get around 20–24 depending on how generous you are.

You got two routes here, depending on your mood:

Option A – Bake (lazy day style)

Heat oven to 400°F (200°C).

Line your tray with foil or parchment.

Pop the meatballs on there, spaced out a bit.

Bake for about 15–18 minutes, till browned and a little crisp.

Option B – Pan Fry (for flavor junkies)

Heat some oil in a skillet, medium heat.

Drop in the meatballs, don’t crowd ‘em.

Roll ‘em around till golden on all sides — about 7–8 minutes.

You can’t go wrong either way.

Bake if you want clean and easy.

Fry if you want that crispy crust and a bit of mess.

While the meatballs do their thing, make your sauce.

Grab that small saucepan.

Add BBQ sauce, brown sugar, vinegar, mustard, garlic powder, and chili flakes.

Give it a stir, put it on low heat, and let it bubble soft for 5 minutes.

It’ll get thicker, darker — smells like heaven.

Sometimes I lick the spoon. Don’t judge.

Once those meatballs are cooked, toss ’em straight into the sauce pan.

Roll them gently so every inch gets that shiny coat.

Let it simmer for another 5–10 minutes, low heat, just to soak in flavor.

You’ll see the sauce turn sticky — that’s when you know it’s right.

You can stop there or, if you’re me, grab one “for testing.”

(Yeah, right. We all do it.)

Serve them however you want.

Over mashed potatoes = classic comfort.

With rice = clean, balanced.

On a toasted bun = BBQ meatball sandwich heaven.

Or toothpicks — great for parties, or if you just don’t feel like dishes.

Every bite — smoky, a bit sweet, soft inside, sticky outside.

That perfect mix.