BBQ Chicken Meatballs
BBQ Chicken Meatballs feature ground chicken pan-fried in a delicious, tangy bbq sauce.
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.
Nutrition
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.
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