Combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 egg, 1/4 cup milk, 1/4 cup chopped onion, 2 minced garlic cloves, salt, and pepper in a large bowl. Mix gently with your hands until just combined — don't overwork it or the meatballs get tough. You're aiming for a mixture that holds together when you squeeze it.

Roll the mixture into 24 meatballs about the size of walnuts. I use a cookie scoop to keep them uniform, which helps them cook at the same rate. Place them on a plate and let them sit for 5 minutes while you heat your pan.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once it shimmers and you hear that sizzle, add the meatballs in a single layer — work in two batches if needed. Sear them for 3-4 minutes on each side until golden brown.

For the BBQ sauce, whisk together 1 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder in a small bowl. The sauce should be smooth and dark reddish-brown when fully mixed. Taste it and adjust — add more brown sugar if you like it sweeter.

Pour the BBQ sauce over the cooked meatballs in the skillet, making sure they're all coated. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally so the sauce doesn't stick to the bottom. The meatballs should be cooked through (165°F internally if you check with a thermometer) and the sauce should thicken slightly.

Transfer your beef cocktail meatballs BBQ to a serving platter with a slotted spoon. I always pour a little extra sauce into a small bowl on the side so people can dip if they want more. The meatballs stay warm on the platter for about 15 minutes, perfect for mingling time.

Keep them warm in a slow cooker on low if you're serving over several hours. This prevents them from drying out and keeps guests happy throughout the party. Just stir occasionally and add a splash of water if the sauce gets too thick.