Meatballs are always a delicious addition to any meal, or enjoyed as a standalone appetizer! Today I’m featuring a delicious low carb / keto cheese stuffed barbecue meatballs recipe for you to whip up any time of year. The fabulous taste of Colby jack cheese combined with the sugar-free barbecue sauce and ground beef in this recipe provides you with a blast of flavor with every bite.
Can you fry meatballs?
Yes, you can fry meatballs. There are a variety of ways to cook meatballs, but I’m using the oven for my cheese stuffed barbecue meatballs as it’s the easiest method. The meatballs come out perfect with the right texture to enjoy as a standalone appetizer or addition to any of your favorite side dish options.
If you plan to cook your meatballs in sauce, you can sear the meatballs quickly over high heat in a frying pan with oil then add them into your saucepan full of sauce until the sauce is heated up to the right temperature.
Why do my meatballs fall apart?
If your meatballs are falling apart then there’s a problem with the binder. Since I’m using almond flour and Colby jack cheese as the binder in this meatball recipe, you could quite possibly have used too much or too little cheese. My biggest tip for you while making these cheese stuffed barbecue meatballs is to make sure you’re using the cookie scoop to make solid, round balls of the mixture so that they’re less apt to fall apart during the cooking process.
Making meatballs is such an easy way to add delicious meat to your everyday meals. I liven these up by adding a little spicy barbecue sauce to the mix. I know many who have enjoyed adding a little kick to their cheese stuffed barbecue meatballs by going with a spicier barbecue sauce. The choice is truly up to you as a matter of taste preference.
How do you store raw cheese stuffed meatballs?
If you’re not quite ready to bake up these meatballs, you can store the raw meatballs in an airtight container in your freezer until you’re ready to cook them. Frozen raw meatballs can last up to one month if stored properly. Meatballs on demand!
You can easily make these cheese stuffed barbecue meatballs up to one day in advance, although I’ve seen some make them three days in advance when stored in the refrigerator for those few days. I don’t recommend making this meatball recipe more than a couple of days in advance. Store them in an airtight container in your refrigerator until you’re ready to cook them.
While I use Colby jack cheese for these cheese stuffed barbecue meatballs, you could go with any other cheese option. I prefer using a cheese that comes in a block form so that I’m able to cut the cheese into block sizes for best use as a binder in these delicious meatballs.
What else can you stuff? Try my meatloaf!
What is a good side dish for BBQ meatballs?
Many things work as a good side dish for BBQ meatballs. If you’re looking for something to serve with these cheese stuffed barbecue meatballs, then I’ve got some ideas (from some of my favorite blogs!):
No matter how you plan to serve up these delicious meatballs, I’m confident that you’ll never go back to plain old meatball recipes. Once you’ve dug your teeth into these cheese stuffed barbecue meatballs, you’ll be hooked!
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- 2 ½ pounds ground beef
- 2 eggs
- ½ cup almond flour
- 1 cup barbecue sauce (I used sugar free.)
- 1 (8 ounce) block colby jack cheese, cut into cubes
- Salt and pepper to taste
- 1. Using your hands, mix together beef, eggs, almond flour, barbecue, salt and pepper.
- Using a large cookie or ice cream scoop, divide meat mixture into balls. Press a cheese
cube into the middle of each ball and close the meat around the cheese. Repeat the
process until all meatballs are prepared. Refrigerate 1 hour or overnight.
- When ready to cook, preheat oven to 400 degrees
- Line a large rimmed baking sheet with aluminum foil. Cover with a wire rack. Spray with
nonstick cooking spray. Evenly place meatballs on wire rack
- Cook for 20 to 25 minutes or until meatballs are completely cooked through
- If desired, baste meatballs with additional barbecue sauce and cook for an additional 5
May be frozen in an airtight container up to one month