Honey-Balsamic BBQ Meatballs are sticky, sassy, and saucy. Packed with protein, this gluten free appetizer recipe is perfect for sharing!
There’s a big game coming up in a few Sundays (I’ll let you do the math!) which makes it the perfect time to share my Honey-Balsamic BBQ Meatballs.
These sticky, sassy, scrumptious meatballs are gluten free, packed with flavor, and perfect for sharing!
Mini meatballs are held together with cooked quinoa instead of bread crumbs to make them gluten-free, then are coated in a sticky, sweet-tart homemade Honey-Balsamic BBQ Sauce.
Like I said, they’re a little tangy, a little sweet, and the cooked quinoa in the meat mixture gives them a great texture. Keep the two-bite-sized meatballs warm in a saucepan on the stove, or in a crock pot set to warm.
Start by making a batch of thick and sticky homemade Honey-Balsamic BBQ Sauce, which is super easy to make.
In a small saucepan combine balsamic vinegar, honey, ketchup, Worcestershire sauce, Dijon mustard, brown sugar, salt, and pepper then bring to a boil. Lower the heat then simmer for 45 minutes.
As it simmers, the BBQ sauce will thicken and sweeten – YUM.
Meanwhile, rinse 1/3 cup uncooked quinoa then cook it in 2/3 cup water for 10 minutes, or until the quinoa is tender and the water is absorbed. Fluff it with a fork then cool slightly.
Combine the cooked quinoa with 1 whisked egg, 1/2 grated small onion, 2 microplaned or minced garlic cloves, and lots of salt and pepper.
Finally add 1 Tablespoon Worcestershire sauce, 1/4 teaspoon dried thyme, and 1/8 teaspoon dried rosemary then mix everything together.
Add 1lb lean ground beef then mix with your hands and separate into eight wedges.
Form three meatballs out of each wedge, placing them on a cooling rack sprayed VERY well with nonstick spray, set atop a foil-lined baking sheet. Bake for 15-17 minutes at 400 degrees.
Finally, add the meatballs to the Honey-Balsamic BBQ Sauce then turn the heat down to low to keep warm.
Alternatively, you could add the meatballs and sauce to a crock pot set to “warm”. 
Set out tooth picks to pluck the meatballs from the tangy sauce with then enjoy!
I know “homemade BBQ sauce” can sometimes sound scary or intimidating, but this sauce is incredibly easy to make, thick, sticky, and sweet. Absolutely delicious. Enjoy!
Ingredients
- 1/3 cup quinoa
- 2/3 cup water
- 1 lb lean ground beef
- 1 egg, whisked
- 1 large shallot or 1/2 small onion, grated or minced
- 2 garlic cloves, microplaned or minced
- 1 Tablespoon gluten free Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- salt and pepper
For the Honey-Balsamic BBQ Sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 Tablespoon gluten free Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- salt and pepper
Directions
- Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
- Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.
- Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
- In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to "warm".
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made the sauce per your recipe, but used frozen meatballs and threw it all in the crockpot. If it doesn’t turn out well it will be my own fault. Lol Smells delicious, though!
I hope it was a hit, Kas!
Not good. Actually ALMOST UNEDIBLE.
Hi Leah, I’m so sorry to hear this! Can you elaborate about what was inedible? The sauce? The meatballs? Would love to help troubleshoot – I haven’t received similar feedback on this recipe before!
Fabulous recipes!! Thank you so much!!
My sauce will not thicken:((( and the vinegar taste is definitely still there
Prepping right now, this has been our Thanksgiving lunch/appetizer for years!
Is it possible to freeze ?
Hi Celine! I’m sure these would be fine to freeze! :)
Do you think these could be made with ground chicken? What changes would you recommend if I were to do that?
Made the recipe. I found with 1 cup of balsamic vinegar it was a bit strong for me, should i try using 1/2 white and 1/2 balsamic , do you think that would work or do you have another suggestion.
Just used this sauce tonight on wings. It was tangy and delicious – thanks so much!
I love Honey-Balsamic BBQ Meatballs.It looks so sweat
I made this sauce the other day, and my whole family loved it! However, I made the meatballs completely different, I used breadcrumbs and milk, and I used ground elk instead of beef. I used 2 pounds of meat, made the sauce and browned the meatballs. Then I put everything in a crockpot to keep hot.
Note in CANADA that Lea & Perrins Worstershire sauce is not gluten free. First ingredient is Barley Malt Vinegar. French’s WS is gluten free.
Tried the recipe. It was a hit!
Is it possible to just make this in a slow cooker? I would be using frozen meatballs. Thanks.
Hi Jess! I’ve never tried making this sauce from the start in the crock pot so I’m not sure how long it would take. I’m sorry I can’t be of much help!