Barbecue Chicken Meatballs Recipes

BBQ CHICKEN MEATBALLS

Steps:

• In a large bowl, mix together ground chicken, panko, egg, applesauce, onion, chili powder, salt, and paprika until well combined.
• Form golf ball-sized balls with the mixture.
• Heat oil in a large skillet over medium heat. Add meatballs to skillet and cook on all sides until completely cooked through, 8-10 minutes.
• Add the barbecue sauce to the skillet and continue cooking for another minute until the sauce reduces and begins sticking to the meatballs.

BBQ CHICKEN MEATBALLS

Steps:

• Preheat oven to 425F and prepare a greased baking sheet.
• In a large bowl, combine ground chicken, garlic powder, onion powder, salt, pepper, worcestershire, one tablespoon olive oil, breadcrumbs and egg. Mix to combine.
• Roll ground chicken mixture into small meatballs. This recipe makes about 15 meatballs.
• Place each meatball on the baking sheet and bake at 425F for 15 minutes. After timer is up, option to pan fry for crispy edge in olive oil or other cooking oil over medium high heat.
• After crispy edges are obtained, pour in half cup of BBQ sauce and toss to coat.
• Garnish with parsley and serve.

BBQ CHICKEN MEATBALLS

Steps:

• Add the ground chicken, apple cider vinegar, spices, almond flour, and barbecue sauce to a large mixing bowl. Use your hands to mix all of the ingredients together until well combined.
• Next, use a cookie scoop or tablespoon measuring spoon to scoop the ground chicken mixture. Then, use your hands to roll the mixture into meatballs. Place the meatballs on a sheet pan lined with parchment paper.
• Drizzle a tablespoon of avocado or olive oil over the meatballs. Bake the meatballs at 425 degrees for 15-20 minutes until fully cooked through.
• When the meatballs are fully cooked, transfer them to a large mixing bowl. Drizzle more barbecue sauce over the meatballs and then toss them until well coated in the sauce.
• Once the meatballs are sauced to your liking, transfer them a serving dish. Serve with extra barbecue sauce for dipping and enjoy!

BARBECUE MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
• Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

BARBECUE CHICKEN MEATBALLS

Steps:

• 1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
• 2. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8 to 10 minutes.
• 3. Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve.

BARBECUED MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

BBQ CHICKEN MEATBALLS

Steps:

• Preheat oven to 400 degrees. Combine chicken, bread crumbs, egg and seasoning blend.
• Roll mixture into 24 meatballs. Brown meatballs in a skillet, sprayed with non-stick cooking spray, over medium heat.
• Transfer meatballs to a greased 9-by-9-inch baking dish. Cover with barbecue sauce. Bake uncovered 5-10 minutes or until internal temperature reaches 170 degrees.
• Serve with additional barbecue sauce if desired.

BARBECUE MEATBALLS

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain. , In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer, uncovered, for 30 minutes or until sauce is absorbed.

BARBECUE CHICKEN MEATBALLS

Steps:

• Preheat oven to 400 degrees. Combine chicken, bread crumbs, egg and seasoning blend.
• Roll mixture into 24 meatballs. Brown meatballs in a skillet, sprayed with non-stick cooking spray, over medium heat.
• Transfer meatballs to a greased 9-by-9-inch baking dish. Cover with barbecue sauce. Bake uncovered 5-10 minutes or until internal temperature reaches 170 degrees.
• Serve with additional barbecue sauce if desired.

JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE

Steps:

• Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
• Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
• While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
• In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
• Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.