BBQ Chicken Meatballs Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
230 kcal
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Course
Main Course, Appetizer, Dinner, Others
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Cuisine
American
BBQ Chicken Meatballs Recipe
Description
The meatballs are made by mixing ground chicken with panko breadcrumbs, diced onions, fresh parsley, and seasoning including cumin, paprika, and a special seasoning blend. An egg and Dijon mustard help bind the mixture. They are portioned using a cookie scoop and cooked in a skillet, turning periodically until cooked through and golden brown. The internal temperature is checked for safety.
After cooking, the skillet is used to make a barbecue sauce with added water and sriracha to lightly thin it and add spice. Meatballs are coated in the sauce for a savory glaze. Serving with kale and cabbage salad greens adds texture and freshness while rice makes it filling.
These meatballs can be prepared in advance and stored in an airtight container in the refrigerator for up to three days or frozen for longer storage. Reheat thoroughly before serving. This recipe offers a flavorful option for a protein-rich dish with a smoky sauce.
Ingredients
For the meatballs:
- 1 lbs ground chicken lean
- ⅔ cup panko bread crumbs
- ½ cup red onion diced
- 1 tbsp parsley diced, fresh
- 1 tsp cumin
- 1 tsp paprika
- ½ tbsp Green Goddess seasoning Trader Joe's
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp garlic minced
For the sauce:
- ¾ cup barbecue sauce I used low sugar, hickory smoked barbecue sauce, of choice
- ½ cup water
- 1 tsp sriracha
- pinch salt
For serving:
- 1 bag kale sweet, salad mix
- 1 bag cabbage sweet, salad mix
- 2 cups white rice divided amongst serving plates, cooked
- green onion for garnish
Instructions
- First, finely dice a red onion and parsley and mince garlic if needed.Then in a mixing bowl, add all of the meatball ingredients together and stir. Ensure the egg is completely combined and breadcrumbs are evenly distributed throughout.
- Heat a skillet to medium-high heat and spray with cooking spray. Use a medium sized cookie scooper (spray it with cooking spray so the meat mixture doesn’t stick) and scoop into meatballs (~12 meatballs). Place each meatball directly on the skillet.
- Cook for 8-10 minutes, rotating 3-4 times to ensure the meatball is completely cooked on all sides. After flipping, cover the skillet to speed the cooking.
- Use a meat thermometer to ensure the meatballs are cooked through (internal temp of 165°F). Use tongs and remove the meatballs from the pan and onto a plate.
- Using the same skillet (no need to clean), heat to medium heat. Add BBQ sauce, water, sriracha, and salt to the skillet. Whisk it together until water is combined and you have a cohesive sauce. Add the meatballs back into the sauce and use a spoon to coat them.
- Serve the meatballs with a fresh bag of sweet kale salad and white rice. Enjoy!
Notes
- Store cooked meatballs in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- Use a meat thermometer to ensure meatballs are fully cooked to 165°F for food safety.
- The sauce can be adjusted in spice by varying the sriracha amount according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1 serving (3 meatballs + sauce, no sides) | |
| Calories | 230kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Cholesterol | 47mg | 16% |
| Sodium | 927mg | 39% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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