BBQ Chicken Meatballs
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
461 kcal
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Course
Main Course
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Cuisine
American
BBQ Chicken Meatballs
Description
This recipe mixes ground chicken with panko breadcrumbs soaked in milk, minced garlic, chopped parsley and cilantro, and a blend of spices including salt, oregano, smoked paprika, and chipotle chili powder to build flavor. Meatballs are shaped into uniform pieces and cooked gently in warm barbecue sauce in a covered pan. They cook through in about fifteen minutes, developing a tender texture while absorbing the smoky and sweet barbecue flavor.
The meatballs provide a protein-rich dish with balanced seasoning and a moist result due to the combination of milk and sauce. The sauce acts as both cooking liquid and glaze, enhancing the taste and keeping the meatballs juicy. These can be served immediately, suitable for casual meals or gatherings.
Leftovers keep well refrigerated for three days or can be frozen with the sauce for up to three months, convenient for meal prep or make-ahead meals. The notes suggest homemade or store-bought barbecue sauce can be used depending on preference.
Ingredients
- 2 cups barbecue sauce homemade or store-bought
- ½ cup panko or other breadcrumbs
- 2 tablespoons milk
- 1 pound ground chicken
- 1 egg
- 1 clove garlic minced
- 2 tablespoons parsley chopped
- 2 tablespoons cilantro chopped
- ¼ teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon smoked paprika
- ⅛ teaspoon chipotle chili powder or other chili powder
Instructions
- Add the barbecue sauce to a large, lidded frying pan, and heat over low heat.
- In a large bowl, add the panko and milk and stir together to let the milk soak in while you prepare the other ingredients.
- Add all of the remaining ingredients to the bowl and use your hands to gently mix it all together.
- Use a medium cookie scoop or use a spoon to scoop out about 2 tablespoons of the meatball mixture. Roll it into a ball and place it onto a plate or piece of waxed paper while you form all of the meatballs.
- Gently nestle the meatballs into the barbecue sauce, cover the pan, and cook at a simmer for about 15 minutes, turning the meatballs once, until the internal temperature reaches 165°F. You may need to scrape the bottom of the pan if the barbecue sauce starts to stick.
- Serve immediately.
Notes
- This recipe yields approximately 18 meatballs.
- Use store-bought barbecue sauce for convenience, or prepare homemade sauce as preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Meatballs freeze well with sauce for up to three months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 1762mg | 73% |
| Potassium | 985mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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