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!