Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
Combine all of the meatball ingredients in a large bowl. Do not overmix.
Loosely form 1-inch balls with the ground meat and transfer them to the lined baking sheet. (The less you handle the meat, the more tender they will be.)
Bake for 15 minutes in the preheated oven or until fully cooked.
BBQ Sauce:
Meanwhile, whisk BBQ sauce ingredients together in a saucepan over medium heat. Bring to a simmer.
Reduce heat to medium-low and simmer for 10 minutes, whisking occasionally.
Serve the meatballs with the BBQ sauce.
Notes
Nutrition information does not include the BBQ sauce.
Leftover BBQ sauce can be refrigerated in an airtight container or squeeze bottle for up to two weeks.
Leftover meatballs can be refrigerator for up to 3 to 4 days. They can be frozen for up to 2 months for best results. Thaw in the refrigerator and reheat on the stove, in the oven or in the microwave.
The raw meatballs can also be frozen for up to 2 months.
Without the BBQ sauce, these meatballs are low-carb/keto because we aren’t using breadcrumbs as a filler. So if that is the kind of diet you follow, ditch the sauce and eat them on their own. They have enough spice and flavor to enjoy them that way. Bison meat is also paleo-friendly.