In a large bowl, combine all of the ingredients, except BBQ sauce. Mix very well.

Using a small ice cream scoop, scoop portions of the meat mixture onto a cookie sheet. Chill in fridge for 10 minutes or overnight until firm.

Lightly oil grill and preheat to medium-high heat. Thread 3-4 meatballs on two metal skewers for an entrée serving or 1-2 on small skewers for appetizers.

Grill each side of the skewers for 4-5 minutes, turning often or until the internal temperature of the meatballs are 160°F (71°C). Glaze with BBQ sauce and cook for 1 more minute.

Tips

Grilled meatballs keep well in the freezer.

Recipe can also be made into a meatloaf - after step 1, spread the meat mixture into a loaf pan and bake at 350°F for about 40 minutes, or until the internal temperature of the meatloaf is 160°F (71°C). Serve with BBQ sauce.

Yield: about 32 meatballs
Prep time: 20 minutes + 10 minutes fridge time
Cook time: 15 minutes
Total time: 45 minutes