Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Yes, we’re avoiding sticking drama, so do the prep work early.

In a bowl, mix breadcrumbs and milk. Let them soak for a minute while you prep the rest. This keeps the meat from drying out—trust the science (and your ancestors’ wisdom).

Add ground beef, egg, onions, garlic, paprika, salt, pepper, and 1/4 cup BBQ sauce. Mix until just combined—overworking makes them dense, and nobody wants dense meatballs.

Shape into 1 1/2-inch balls. Space them on the sheet so they brown evenly. You want them to flirt with the edges of the pan, not crowd each other.

Bake 12–15 minutes, until they’re just cooked through and starting to brown. If you like a glaze, brush with another 1/4 cup BBQ sauce halfway through baking.

Optional: Broil for 1–2 minutes to get a sticky, caramelized top. Watch them like a hawk so they don’t burn—we’re aiming for glossy, not charred.

Serve warm with extra BBQ sauce on the side. If you want to dip, these are friends who love a good dunk.