Plank-Grilled Hickory BBQ Plant-Based Meatballs

Prep time:15 min
Total time:1 hr 45 min

Serves 6 to 8


2 cedar grilling planks

2 pkgs (340g each) plant-based ground protein

6 cloves garlic, minced

1/2 cup finely chopped sweet onion

1/2 cup finely chopped parsley

1/2 cup crushed Longo’s Barbecue Potato Chips or Panko Breadcrumbs

1 1/4 cups Longo’s Hickory Smoke Barbecue Sauce, divided

1/2 tsp each salt and pepper Pinch Longo’s Cayenne

1/4 cup Longo’s Honey


  • Soak planks in cold water for 1 hour.
  • In large bowl, combine ground protein, garlic, onion, parsley, chips and 1/4 cup of the barbecue sauce. Add salt, pepper and cayenne; gently mix with your hands and divide into 20 equal-size portions and roll into meatballs.
  • Remove planks from water and place meatballs on planks and refrigerate for 1 hour for flavours to blend.
  • Stir together remaining 1 cup barbecue sauce and honey in bowl; set aside.
  • Heat grill to medium, about 350°F. Place planks of meatballs onto grill and close lid. Grill for about 30 minutes, basting every 10 minutes with sauce, until thermometer reaches internal temperature of 160°F. Serve immediately.

Nutritional Information

Per serving (1/8th recipe): 320 calories
  • Protein 17g
  • Fibre 5g
  • Fat 12g
  • Sugar 25g
  • Carbs 37g
  • Sodium 860mg