BBQ Chicken Meatballs
BBQ Chicken Meatballs feature ground chicken pan-fried in a delicious, tangy bbq sauce. These versatile bbq meatballs can be enjoyed in different ways. Serve them as a party appetizer, at a potluck, cookout, or pair it with sides to make a complete dinner.
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These easy chicken meatballs are pan-fried in a tangy sauce which infuses into the meat mixture. These work great for meal prep, too, and you can make the meatballs ahead of time as well.
This is a great weeknight dinner as it only takes 30 minutes to make. The meatball ingredients are all simple, and you’ll have most of these things already in your house. No need to make your own bbq sauce either, even though that can be a great idea! Use a bottle of your favorite barbecue sauce to keep this simple recipe easy.
We love the lean ground chicken used in these meatballs, but you can use ground beef, too. Make sure to use a meat thermometer to check the internal temp if you are using a different meat. Maintaining uniformly sized meatballs helps as well.
Garnish your BBQ Chicken Meatballs with some green onions. You can use these meatballs as a fun appetizer or serve them on a bed of Cilantro Lime Cauliflower Rice with a side of Apple Coleslaw for a great bbq dinner any time of the year.
Why You’ll Love this Recipe:
Quick and easy: Made in under 30 minutes with minimal prep—perfect for busy weeknights.
Family-friendly: Sweet, savory BBQ sauce and tender chicken meatballs make this a crowd-pleaser for kids and adults alike.
Versatile: Great as a main dish, party appetizer, or even stuffed into sandwiches or sliders.
One-pan simplicity: Everything cooks in one skillet for easy cleanup.
Customizable: Use your favorite BBQ sauce—sweet, smoky, spicy, or homemade—to match your flavor preferences.
Ingredients to Make BBQ Chicken Meatballs:
- ground chicken. Lean and mild in flavor, it absorbs seasonings and BBQ sauce well. Ground turkey can be used as a substitute if desired.
- breadcrumbs. Helps bind the meatballs and keep them tender. Use regular, whole grain, or gluten-free breadcrumbs based on preference.
- egg. Acts as a binder to help hold the meatballs together during cooking.
- seasonings. A simple blend that adds savory, smoky flavor and enhances the BBQ sauce without overpowering the chicken.
- bbq sauce. Coats the meatballs in a sweet and tangy glaze. Choose your favorite brand or homemade version for a personalized touch.
How to Make BBQ Chicken Meatballs:
- In a large bowl, mix together the ground chicken, breadcrumbs, egg, onion powder, garlic powder, paprika, salt, and pepper until just combined. Do not over mix.
- Form the mixture into 1½-inch meatballs using a cookie scoop or your hands.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer (cook in batches if needed).
- Cook for 8–10 minutes, turning occasionally, until all sides are browned and the internal temperature reaches 165°F.
- Reduce heat to low, pour the BBQ sauce over the meatballs, and gently toss to coat.
- Simmer for 5–7 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
- Serve immediately with extra sauce if desired.
Recipe Notes & Tips:
- Don’t over mix the meat: Gently combine the ingredients to keep the meatballs tender, not dense.
- Uniform size matters: Use a cookie scoop or tablespoon to ensure even-sized meatballs for consistent cooking.
- Cook in batches if needed: Avoid overcrowding the skillet so the meatballs brown properly on all sides.
- Use a meat thermometer: Internal temperature should reach 165°F to ensure the meatballs are fully cooked.
- Sauce consistency: Let the BBQ sauce simmer briefly to thicken slightly and cling better to the meatballs.
- Make-ahead friendly: Form meatballs in advance and refrigerate (up to 24 hours) or freeze raw for quick future meals.
Serving Suggestions:
- Broccoli Bacon Salad
- Garlic Roasted Potatoes
- Loaded Sweet Potato Fries
- Apple Coleslaw
- Roasted Zucchini and Tomatoes
How to Store:
Refrigerate: Store leftover meatballs in an airtight container in the fridge for up to 4 days.
Freeze: Let the meatballs cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container. Store for up to 2 months.
Reheat: Warm in a skillet over low heat with a splash of water or extra BBQ sauce until heated through.
FAQs:
Yes. Bake at 400°F for 15–18 minutes on a parchment-lined baking sheet, then toss with warmed BBQ sauce.
Absolutely. Ground turkey, beef, or pork can be used instead of ground chicken.
Any variety you enjoy works well—sweet, smoky, spicy, or homemade. Choose based on your flavor preference.
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BBQ Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 egg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 ½ cups bbq sauce
Instructions
- In a large bowl, mix together the ground chicken, breadcrumbs, egg, onion powder, garlic powder, paprika, salt, and pepper until just combined. Do not over mix.
- Form the mixture into 1½-inch meatballs using a cookie scoop or your hands.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer (cook in batches if needed).
- Cook for 8–10 minutes, turning occasionally, until all sides are browned and the internal temperature reaches 165°F.
- Reduce heat to low, pour the BBQ sauce over the meatballs, and gently toss to coat.
- Simmer for 5–7 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
- Serve immediately with extra sauce if desired.
Notes
- Don’t over mix the meat: Gently combine the ingredients to keep the meatballs tender, not dense.
- Uniform size matters: Use a cookie scoop or tablespoon to ensure even-sized meatballs for consistent cooking.
- Cook in batches if needed: Avoid overcrowding the skillet so the meatballs brown properly on all sides.
- Use a meat thermometer: Internal temperature should reach 165°F to ensure the meatballs are fully cooked.
- Sauce consistency: Let the BBQ sauce simmer briefly to thicken slightly and cling better to the meatballs.
- Make-ahead friendly: Form meatballs in advance and refrigerate (up to 24 hours) or freeze raw for quick future meals.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~310 kcal
Total Fat: ~13g
Cholesterol: ~110mg
Sodium: ~820mg
Total Carbohydrates: ~24g
Dietary Fiber: ~1g
Sugars: ~15g
Protein: ~25g
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