Go Back
–+ servings
BBQ chicken meatballs plated over rice and slaw.
Print Recipe
5 from 8 votes

BBQ Chicken Meatballs Recipe

BBQ Chicken Meatballs are a quick and easy weeknight dinner that you’re going to be overly impressed by. Made with ground chicken, plenty of flavorful herbs and spices, and simmered with your favorite barbecue sauce, this recipe is so tasty!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, dinner, Main Course, meal prep
Cuisine: American
Servings: 4
Calories: 230kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Rubber Spatula
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • skillet
  • cookie scooper
  • Tongs
  • Whisk
  • Meat Thermometer

Ingredients

For the meatballs:

  • 1 lbs lean ground chicken
  • ⅔ cup panko bread crumbs
  • ½ cup red onion diced
  • 1 tbsp fresh parsley diced
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tbsp green goddess seasoning Trader Joe's
  • 1 egg
  • 1 tbsp dijon mustard
  • 1 tbsp minced garlic

For the sauce:

  • ¾ cup barbecue sauce of choice I used low sugar, hickory smoked barbecue sauce
  • ½ cup water
  • 1 tsp sriracha
  • pinch of salt

For serving:

  • 1 bag sweet kale/cabbage salad mix
  • 2 cups cooked white rice divided amongst serving plates
  • 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!

Video

Notes

Store in an airtight container in the fridge for 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1 serving (3 meatballs + sauce, no sides) | Calories: 230kcal | Carbohydrates: 17g | Protein: 28g | Fat: 12g | Cholesterol: 47mg | Sodium: 927mg | Potassium: 94mg | Fiber: 2g | Sugar: 3g