Barbecue Meatballs & Cheese Grits

Jan 16, 2025 • Tom Jackson

Take your comfort food up a notch by marrying smoky barbecue meatballs with ultra-creamy cheese grits. In this recipe, Chef Tom builds deep flavor from cold-bloomed gelatin, smoked meatballs, and rich dairy, all layered over stone-ground grits. The result? A dish that’s indulgent, comforting, and bold—perfect for brunch, dinner, or your next gathering.

What You’ll Love

Smoky, juicy meatballs with complex rubs and texture from bacon, pork, beef, and gelatin
Creamy, cheesy grits that soak up barbecue sauce and deliver luscious richness
Balanced contrast—the bold flavors of BBQ meet the comfort of grits in harmony
Surprisingly elegant—a dish that’s warm, hearty, and impressive on the plate

Barbecue Meatballs & Cheese Grits

Tom Jackson

Rated 4.8 stars by 5 users

Cuisine

American

Servings

10

Prep Time

45 minutes

Cook Time

1 hour

Calories

853

Smoking the meatballs imparts that all-important BBQ character, which plays beautifully against the silky, cheesy grits. It’s a soul-warming mashup of Southern tradition and backyard smokehouse flair.

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Ingredients

Meatballs

1/2 cup beef stock
1 tbsp Butcher BBQ Prime Dust
1 packet gelatin
1/2 lb ground pork
1/2 lb ground beef
4 oz ground bacon
3/4 cup (1.5 oz) Parmigiano Reggiano, finely grated on microplane
3 tbsp Panko breadcrumbs
1 egg
1/4 cup Plowboys BBQ Bovine Bold Rub, divided
Big Rick’s Chipotle Barbecue Sauce

For the cheese grits:

1 1/2 cups Marsh Hen Mill White Grits, washed
5 cups water
1 2/3 cup whole milk
1 2/3 cup heavy cream
2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
1/2 cup (1 oz) Parmigiano Reggiano, finely grated on microplane
4 oz sharp cheddar
2 tbsp unsalted butter

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Directions

Place 2 tbsp beef stock in a medium sized mixing bowl. Sprinkle gelatin over the stock. Let bloom. Combine remaining beef stock and prime dust in a small pot. Whisk. Bring to a boil. Remove from heat. Pour over the gelatin and beef stock mixture. Whisk until smooth. Pour into a small mason jar. Refrigerate at least 3 hours.
Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking.
Dice the bacon and place in the food processor attachment for the Vitamix. Process until you have a “ground meat” texture.
In the bowl of a stand mixer, combine all meatball ingredients, except for the barbecue sauce and 2 tbsp of the bovine bold. Using the paddle attachment, mix on medium for about 30-45 seconds. Chill the mixture in the fridge.
Form into 1-1.25 oz balls (about 21-24 total). Place the balls on a wire rack. Season the outside of the balls with the remaining 2 tbsp bovine bold.
Begin cooking the grits. Bring the water to a boil in a Blacklock 4 qt deep skillet. Sprinkle the grits into the water while whisking. Cover with a lid. Bring to a simmer, then reduce heat and cook uncovered until tender and thickened, about 45 min.
Place the rack of meatballs on the second shelf and smoke until the internal temperature reaches 160ºF. Remove from the grill Place in a large bowl and toss in warmed bbq sauce.
When the grits are tender, cover with a lid and remove from the heat. In a separate skillet, combine the milk, cream and hot sauce and bring to a simmer. Pour the mixture over the grits and whisk to combine. Add the cheeses and butter and whisk until melted. Taste and adjust seasoning, as needed.
Serve the bbq meatballs over the cheese grits with a drizzle of bbq sauce.

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Recipe Note

Other Recipes You Might Enjoy:

Barbecue Shrimp Grits

Bacon Cheeseburger Meatballs

Recipe Highlights and Insights:

The history of cheese grits is deeply rooted in the culinary traditions of the Southern United States, where grits have been a beloved staple for centuries. Grits themselves have Native American origins, with Indigenous peoples preparing a similar dish using ground corn or other grains. As European settlers arrived, they adopted and adapted this dish, turning it into the comforting and versatile staple we know today.

The incorporation of cheese into grits can be seen as a natural progression of Southern cuisine's evolution. The South, renowned for its rich and diverse culinary traditions, has always embraced experimentation with local ingredients. The addition of cheese to grits not only enhances the creamy texture but also imparts a delightful richness and depth of flavor.

Over time, cheese grits became a quintessential dish in Southern kitchens, served as a comforting side or a standalone dish. The versatility of grits allowed for various interpretations, and the addition of cheese became a creative way to elevate this simple yet satisfying dish. The blend of Parmigiano Reggiano and sharp cheddar in the Barbecue Meatballs & Cheese Grits recipe is a testament to this ongoing culinary journey, where traditional Southern comfort meets innovative flavors.

As cheese grits continue to be a cherished part of Southern cuisine, each recipe becomes a unique expression of regional tastes and individual creativity. The history of cheese grits is a testament to the South's rich culinary heritage and its ability to transform humble ingredients into culinary masterpieces, inviting people to savor the warmth and authenticity of Southern comfort food.