This recipe is like a magical Unicorn, because finding a recipe that the entire family likes (including a 4 picky year old) is akin to finding a Unicorn. The beauty of this unicorn recipe is that it’s so darn easy and uses ingredients you can easily find or pull out of your fridge.
In fact, You could call these “freezer clean out Meatballs” because you can essentially pair whatever ground meat you have in your fridge with whatever seasonings and cheese you want depending on what’s available. While these BBQ Jack Smoked Meatballs have a BBQ personality, these are easy to do Italian or Mini-burger style. Make them your own!
The beauty of this Unicorn recipe really lies in the fact that you and your family can spend time together making new memories outdoors while taking in that mesmerizing Kingsford wood fired smoke emitting from your Pellet Smoker. Sitting out on my screened-in-porch with a bit of wood smoke wafting through the air is my favorite way to de-stress and get in what I like to call some “GRILL THERAPY”!
I love using these new Kingsford 100% Hardwood Pellets, which are made with all-natural, 100% flavor hardwoods and absolutely no fillers, preservatives or binders – giving me the best in wood-fired flavor with every use. While I have always been a big fan of Kingsford Charcoal, I’m so stoked they came out with pellets that work in every pellet grill, so I now have a brand I can trust to fuel my Green Mountain Grill Pellet Smoker!
This recipe is so addictive because the smoke flavor is truly the unspoken ingredient that takes it up a notch- giving it that “moorish” taste- as in, “I’ll have MORE please!”
If you love to cook on your pellet smoker, check out my other easy-peasy sheetpan recipes that can all be made on your smoker with Kingsford pellets here. Sheetpan meals are one of my go-to easy clean up recipes (because you line them with parchment paper) for my pellet smoker- they’re super easy to make and adaptable to what ingredients you have on hand!
Now here are the deets on this tasty, Unicorn of a Recipe:Print
Smoked Sheetpan meatballs are an easy peasy way to make use of what you have in the fridge, can be applied to whatever ground meat you have on hand, are a great option for mixing and matching flavors. In this recipe, we make BBQ and Colby Jack meatballs made in the pellet smoker.
- 2 cups BBQ sauce (sugar free Keto bbq sauce recipe here)
- 1 cup shredded Colby jack (cheddar or onother mild cheese can be swapped)
For the meatballs:
- 1 large egg
- 1lb (450g) ground pork
- 1lb (450g) ground beef
- ¼ cup heavy cream or milk
- ¼ cup Pork Panko (bread crubs or regular panko can be substituted)
- 1 garlic clove, minced OR ¼ tsp garlic powder
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- Fresh thyme (optional)
- To make the meatballs: in a large bowl, beat egg. Roughly break each pound of meat into quarters, add to the bowl, and mix until roughly combined. Add all remaining ingredients except the fresh herbs (if using), and mix with hands until uniformly combined, but careful not to overmix. Form mixture into 12 equal-sized meatballs. Drizzle a cup of bbq sauce over the meatballs.
- Arrange meatballs on a sheetpan lined with parchment paper. Set smoker to 350°F (120°C), and cook until you reach an internal temp of 150 degrees. Next, add the cheese to the meatballs and let continue to cook until they’ve reached an internal temperature of 160 degrees. Garnish with fresh thyme and serve with remaining BBQ sauce. These pair perfectly with steamed veggies, a salad, or even a big bowl of mac n cheese. I guarantee you and your family will have seconds! Oh, and these are even better as leftovers as the flavors really come together on the second day!
NOTE: This recipe was developed in partnership with my friends at Kingsford. I only work with brands I use and trust! Sponsored posts help to keep this site bringing you awesome content!
What’s your favorite way to use your pellet smoker? Check out these other easy sheetpan dinners that can be made on your pellet smoker: