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Close-up of BBQ meatballs glazed with barbecue sauce over creamy ranch slaw, with a half-eaten meatball showing its texture and a brush applying BBQ sauce.
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BBQ Meatballs & Ranch Slaw

These BBQ meatballs are smoky, saucy, and glazed with BBQ sauce, then served over crunchy cabbage slaw with crisp green apple and creamy Greek yogurt ranch. Made on one sheet pan in about 45 minutes, this easy, high-protein recipe delivers roughly 40 grams of protein per serving and works just as well for weeknight dinner as it does for game day!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 as a meal, or 8 as an appetizer (about 26 meatballs)
Author Rachael DeVaux

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

Swaps & Substitutions:
  • 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.
Approximate Macros (very rough estimates)
Per serving (4 servings):
  • Calories: 550-600
  • Protein: 40-45 g
  • Carbs: 38-43 g
  • Fat: 22-26 g
  • Fiber: 5-7 g