This is one of those dinners where the BBQ meatballs and slaw situation make an insanely good combo. I mean – smoky, saucy beef meatballs with slightly caramelized edges, piled over crunchy green and red cabbage, crisp green apple, and the creamiest Greek yogurt ranch?? I’m already wanting seconds.
What’s even more ideal about this recipe is that it comes together on one sheet pan in about 45 minutes from start to finish, with over 40 grams of protein per serving. Less time in the kitchen, no compromise on flavor. We love to see it.
Smoky BBQ Meatballs & a Crunchy, Creamy Ranch Slaw
Ground beef is one of those ingredients I love having on hand because it’s versatile, easy to cook with, and brings a lot to the table nutritionally. It’s an excellent source of high-quality protein, plus important nutrients like iron, zinc, and vitamin B12 that support everything from oxygen transport to normal immune function.
And in this recipe, we’re turning it into smoky, BBQ-glazed meatballs that are just as good for an easy weeknight dinner as they are for sharing. You can use your favorite store-bought BBQ sauce to keep things simple, or make your own! I have an easy homemade BBQ sauce recipe in my cookbook, The High-Protein Plate, and the bonus is that it keeps in the fridge for later, too.
Then there’s the slaw, which honestly makes the whole plate. The green and red cabbage bring plenty of crunch, shredded carrots add a little sweetness, and Granny Smith apple gives everything a fresh, tart bite that balances the smoky BBQ sauce.
One more thing: instead of a mayo-based dressing, we’re making a creamy Greek yogurt ranch with fresh dill, chives, lemon, and garlic. It’s tangy, herby, and adds a little extra protein, too. The combination of warm, saucy meatballs and cool, crunchy slaw is total perfection.
An Easy High-Protein Dinner or Game Day Appetizer
In this current season of [mom] life, my goal more often these days is to spend as little time in the kitchen as possible. But less time cooking definitely doesn’t have to mean less flavor or nutrition, and this recipe is a good example of that. With over 40 grams of protein per serving, the beef meatballs make a satisfying main, while the cabbage, carrots, and apple bring color, crunch, and fiber to the plate.
Serve everything together for an easy weeknight dinner, or arrange the BBQ meatballs on a platter with toothpicks and the ranch slaw on the side for game day. Either way, it’s never a bad idea to make extra ranch for dipping.
Ingredients You’ll Need:
For the BBQ Meatballs:
- 90% lean ground beef
- Gluten-free panko breadcrumbs (or regular breadcrumbs, if no sensitivities/allergies)
- Egg
- Small yellow onion
- Garlic cloves
- Smoked paprika
- Chili powder
- Coconut sugar
- Fine sea salt
- Freshly ground black pepper
- BBQ sauce (I like Primal Kitchen Organic & Unsweetened, or SideDish – use code RACHAEL15)
To Make the Greek Yogurt Ranch:
- Plain whole milk Greek yogurt (I like Maple Hill Creamery)
- Extra-virgin olive oil
- Fresh lemon juice
- Dijon mustard
- Garlic powder
- Onion powder
- Fresh dill
- Fresh chives
- Fine sea salt
- Freshly ground black pepper
- Water (to thin)
For the Slaw:
- Small head green cabbage
- Small head red cabbage
- Carrots
- Granny Smith apple
- Fresh lemon juice
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How To Make BBQ Meatballs & Ranch Slaw
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Scroll down to the Recipe Card below for complete instructions & measurements.
These BBQ meatballs and ranch slaw are the best combo of smoky, saucy meatballs and crunchy cabbage slaw tossed in a creamy Greek yogurt ranch. One sheet pan, about 45 minutes, and over 40 grams of protein per serving make this an easy weeknight dinner or a fun appetizer for game day.
- Mix and roll the meatballs. Combine the ground beef with panko, egg, grated onion, garlic, and smoky BBQ-inspired seasonings, then roll into evenly sized meatballs. The grated onion helps keep the beef moist while adding flavor throughout.
- Bake and brush with BBQ sauce. Bake the meatballs on a sheet pan, brushing with BBQ sauce toward the end so it gets sticky, glossy, and just a little caramelized around the edges. Want a little extra char? Finish with a quick broil, keeping a close eye on them.
- Whisk the Greek yogurt ranch. While the meatballs bake, mix together the Greek yogurt, fresh dill and chives, lemon, and seasonings. Thin with a little water until it’s pourable enough to coat the slaw. I love using Greek yogurt here for that creamy ranch texture, plus a little extra protein.
- Toss the crunchy slaw. Combine the green and red cabbage with shredded carrots, crisp green apple, and a squeeze of lemon, then toss with the homemade ranch. The apple adds a fresh, slightly tart crunch that balances out the smoky, sweet BBQ glaze.
- Pile it all together and serve! Layer the BBQ meatballs over the ranch slaw for an easy dinner, or arrange the meatballs on a platter with toothpicks and serve the slaw alongside for game day or your next get-together. Both ways are so good!
Recipe Tips & Ingredient Swaps
These are a few simple tips and easy swaps to help you get the best texture and flavor out of your BBQ meatballs and ranch slaw. Whether you’re making them for dinner or serving them up for game day, here’s what to know!
- To Make Dairy-free: Swap the Greek yogurt for a thick plain coconut yogurt (I like Cocojune), and add an extra squeeze of lemon to sharpen it.
- Use a Scoop, Not Your Eye, for Sizing: A 2-tablespoon cookie scoop gets you a consistent meatball size and a count close to what the recipe expects. Rolling by eye can result in smaller meatballs that cook faster, so keep an eye on the bake time if yours are noticeably smaller.
- Want heat? Add ¼ teaspoon cayenne to the meatball mixture, or stir a spoonful of hot sauce into the BBQ sauce before brushing.
- Using 85% Lean Ground Beef? That works, too! The meatballs may release a little more fat as they bake, but they’ll still be delicious. I recommend sticking with 90% lean for the balance of flavor and texture in the original recipe.
- Prep the Slaw Ahead: Shred the cabbage and carrots in advance and store them in the fridge. For the best texture, cut the apple and toss the slaw with the ranch just before serving.
- Out of Fresh Dill or Chives? You can use extra of one in place of the other in the ranch. The flavor will change slightly, so taste and adjust as needed.
Can You Freeze BBQ Meatballs?
Yes! These BBQ meatballs are great for meal prep. Let the cooked, BBQ-glazed meatballs cool completely, then transfer them to a freezer-safe airtight container or bag and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator, then reheat in a 350°F oven until heated through. The glaze may be a little less sticky after reheating, but the meatballs will still be full of flavor.
I recommend making the Greek yogurt ranch and slaw fresh rather than freezing them, since the dressing can change texture and the cabbage and apple won’t retain their best crunch.
More Meatball Recipes to Try Next
If you’re as into meatball dinners as I am, here are a few more flavorful, easy-to-make favorites to add to your rotation. Hope you love ’em!
- Mexican Meatballs in Creamy Enchilada Sauce
- Italian Meatballs in Homemade Marinara
- Beef Meatball Soup
- Marry Me Chicken Meatballs (Easy One-Pan Recipe)
- Healthy Teriyaki Meatballs
- Greek Turkey Meatball Bowls with Tzatziki & Cucumber Salad
- Lemon Artichoke Chicken Meatballs with Creamy Parmesan Rice
- Crockpot Teriyaki Meatballs
BBQ Meatballs & Ranch Slaw
Ingredients
For the BBQ Meatballs:
- 1 ½ pounds 90% lean ground beef
- ¾ cup gluten-free panko breadcrumbs, (or regular breadcrumbs, if no sensitivities/allergies)
- 1 large egg
- ¾ small yellow onion, grated with excess moisture drained (about 1/3 cup)
- 3 garlic cloves, grated
- 1 ½ teaspoons smoked paprika
- 1 teaspoon chili powder
- 2 teaspoons coconut sugar
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup BBQ sauce, (I like Primal Kitchen Organic & Unsweetened, or SideDish – use code RACHAEL15)
For the Greek Yogurt Ranch:
- ¾ cup plain whole milk Greek yogurt, (I like Maple Hill Creamery)
- 1 tablespoon extra-virgin olive oil
- Juice of ½ small lemon, (about 1 tablespoon)
- ½ teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, thinly sliced
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 to 2 tablespoons water, to thin
For the Slaw:
- ½ small head green cabbage, very finely shredded (about 4 cups)
- ¼ small head red cabbage, very finely shredded (about 1 ½ cups)
- 2 medium carrots, shredded (about 1 cup)
- 1 large Granny Smith apple, cut into matchsticks (about 1 ½ cups)
- 1 teaspoon fresh lemon juice
Instructions
- Heat the oven. Preheat to 425°F and line a large sheet pan with parchment paper.
Mix and shape the meatballs:
- In a large bowl, combine the ground beef, panko, egg, grated onion, garlic, smoked paprika, chili powder, coconut sugar, sea salt, and black pepper.
- Using a 2-tablespoon cookie scoop, portion into about 24 to 28 meatballs and roll to make each one round. Space them evenly on the lined sheet pan.
Bake and glaze the meatballs:
- Bake the sheet pan meatballs for 14 minutes.
- Brush the meatballs with half the BBQ sauce, then return to the oven for 5 minutes.
- Brush with the remaining sauce and bake 3 to 5 minutes more, until the sauce is tacky and the edges are just starting to char, and an instant-read thermometer inserted into the center of a meatball reads 160°F. Note: if you end up with noticeably more than 24 to 28 meatballs, start checking a couple of minutes earlier than the times above.
- If preferred, at the end, you can broil for 1-2 minutes to get more char, but watch closely so you don’t burn them!
Make the ranch:
- While the meatballs bake, whisk together the Greek yogurt, olive oil, lemon juice, Dijon, garlic powder, onion powder, dill, chives, sea salt, and black pepper.
- Add water one tablespoon at a time, as needed, until it is pourable enough to coat the cabbage.
Make the slaw:
- In a large bowl, toss the green cabbage, red cabbage, carrots, and apple matchsticks with the lemon juice.
- Add the ranch and toss again until everything is lightly coated.
To Serve:
- Pile the slaw onto plates and top with the BBQ meatballs, or serve the meatballs on a platter with toothpicks and the slaw alongside. Option to top with extra chopped chives, if desired. Enjoy!
To Store & Reheat:
- To make ahead and meal prep: Store the meatballs, ranch, and undressed slaw in separate airtight containers in the refrigerator for up to 4 days. Dress the slaw right before serving so it stays crisp, and cut the apple the same day to keep it from browning.
- To reheat: Warm the meatballs in a 350°F oven for 8 to 10 minutes, which keeps the glaze tacky. The microwave also works but will soften the edges.
Notes
- Dairy-free: Use thick plain coconut yogurt (like Cocojune) in the ranch, plus an extra squeeze of lemon.
- Ground beef: 85% lean ground beef works, but may release more fat. 90% lean is recommended for the best balance of flavor and texture.
- Add heat: Mix ¼ teaspoon cayenne into the meatballs or stir hot sauce into the BBQ sauce before brushing.
- Make-ahead slaw: Shred the cabbage and carrots ahead of time, but cut the apple and toss with the ranch just before serving for the best texture.
- Herbs: If needed, substitute extra fresh dill for chives or vice versa in the ranch.
- Meatball sizing: Use a 2-tablespoon cookie scoop for evenly sized meatballs. Smaller meatballs may cook faster, so check them early.
- Calories: 550-600
- Protein: 40-45 g
- Carbs: 38-43 g
- Fat: 22-26 g
- Fiber: 5-7 g
