It’s officially cozy comfort food time! These BBQ Meatballs with Cheese Grits are the perfect mix of tangy BBQ sauce, juicy meatballs, and rich and creamy cheese grits to create all those cozy vibes. And if you’ve never had cheese grits before, definitely go check out my cheese grits blog post because they’re a delicious southern staple that can be topped with all sorts of delicious goodies. And today’s delicious goodies are BBQ meatballs. ;)

What to Serve with BBQ Meatballs and Cheese Grits

This is a pretty rich bowl of deliciousness on its own, so I highly suggest pairing it with something green to balance out the weight of the meal. I paired my BBQ Meatballs and Cheese Grits with Jerk Seasoned Collard Greens. The jerk seasoning pairs perfectly with the tangy BBQ sauce. You could also pair this dish with Roasted Broccoli, Roasted Brussels Sprouts, Vegetarian Mustard Greens, or Braised Red Cabbage.

Can I Use a Different Meat?

Yes, if you do not eat pork you can definitely substitute with a different type of ground meat. Ground beef or turkey will both work great for this recipe. I highly suggest using ground meat that has a slightly higher percent fat to keep the meatballs moist and tender.

What Kind of BBQ Sauce Do you Suggest?

I’m an equal opportunity BBQ sauce lover, so I don’t really have a favorite. For this particular dish, I’d probably go for something smoky or honey flavored, both of which will pair well with the cheddar cheese in the grits. I would probably avoid anything pineapple or teriyaki flavored.

If you want to try making your own BBQ sauce, check out my Homemade BBQ Sauce recipe.

How to Make BBQ Meatballs with Cheese Grits – Step by Step Photos

Preheat the oven to 375ºF and line a baking sheet with parchment paper. Add 1 lb. ground pork, 1 large egg, ¼ cup breadcrumbs, 2 Tbsp BBQ sauce, ½ tsp salt, ½ tsp smoked paprika, and ¼ tsp freshly cracked pepper to a large bowl. Mix the ingredients together until well combined.

Divide and shape the pork mixture into 16 meatballs roughly the size of ping pong balls. Transfer the meatballs to the oven and bake for 20-25 minutes or until browned and cooked through.

While the meatballs are baking, prepare the cheese grits. Add 2 cups chicken broth, 2 cups milk, and ¼ tsp garlic powder to a medium sauce pot. Bring the liquid up to a boil over medium-high heat, stirring occasionally.

As soon as the liquid reaches a boil, stir in 1 cup quick cooking grits and ¼ tsp salt. Turn the heat down to medium-low and let the grits simmer for about five minutes, or until thickened.

Remove the grits from the heat and stir in 2 Tbsp butter and ¼ tsp freshly cracked black pepper.

Finally, stir in a handful of the shredded cheddar at a time until fully melted, repeating until all of the cheese has been added (1 cup total).

Remove the baked meatballs from the oven and transfer them to a large bowl.

Pour the remaining BBQ sauce (about 1 cup) over the meatballs and stir to combine. The heat from the meatballs will warm the BBQ sauce. If your BBQ sauce was cold from refrigeration, you may want to do this in a sauce pot over low heat to help heat the sauce.

To serve, place about 1 cup cheese grits in a bowl and top with 4 meatballs plus some of the sauce. Enjoy!

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