Bbq 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:

• 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!

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:

• 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.

BUFFALO CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
• Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
• For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
• Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

BBQ CHICKEN MEATBALLS

Steps:

• In a large mixing bowl add the ground chicken, almond flour, Parmesan cheese, garlic, onion, egg, chopped parsley, sea salt, and pepper. Stir really well to combine everything.
• Using your clean hands, shape spoonfuls of meat mixture into 1 - inch meatballs as shown.
• Heat your oil in a large skillet over medium-high heat.
• Cook your meatballs while stirring until golden brown and cooked through about 8-10 minutes.
• Once your meatballs are cooked, add in the barbecue sauce.
• Simmer for a few minutes more, stirring frequently to coat all the meatballs with the BBQ sauce.
• Garnish with chopped parsley and serve immediately!
• Enjoy!

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.

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.

EASY BUFFALO CHICKEN MEATBALLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
• Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
• Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
• Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
• Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.