BBQ Chicken Meatballs

February 17, 2015

I don’t think that there’s anything more I can say about meatballs. Over the years, I’ve covered all the reasons why I believe they are the ultimate family food. They are easy to make! You can make them in big batches and freeze them! Kids love meatballs! Grown-ups do, too! They’re versatile! You can make Turkey Meatballs, Thai Chicken Meatballs, Indian Spiced Meatballs, Greek Meatballs and, now, these BBQ Chicken Meatballs. You can throw them in a hearty Meatball and White Bean Escarole Soup! You can pack them for school lunch! They make an awesome early finger food!

You get the point.

These super easy BBQ Chicken Meatballs are the latest addition to my meatball recipe collection. The mixture, which is nothing more than ground chicken, breadcrumbs, eggs, spices, and (yum) cheddar cheese, comes together in a a single bowl. Then roll, pan fry, sauce, and serve. It’s so easy that I was able to make them for you in this short 3 minute video. And, honestly, there’s very little that isn’t captured in real time—just a little cooking.

BBQ Chicken Meatballs recipe | One Hungry Mama

If you make these for dinner, definitely make enough to have leftovers for school lunch. If you make a batch for the freezer, don’t add the BBQ sauce. Instead, allow the just fully cooked meatballs to cool and pack them up for storage. When you’re ready to enjoy, defrost the meatballs and coat them with BBQ as you reheat.

BBQ Chicken Meatballs
(Can be shared with kids 8+ mos)*
Makes 2-2 1/2 dozen small meatballs

1 lb ground chicken, preferably dark meat or a mix of white and dark
2 egg yolks
2/3 cup plain breadcrumbs
4 tablespoons shredded cheddar cheese
1 teaspoon chili powder
1/2 tesapoon dried oregano
1/2 teaspoon paprika
Neutral oil, such as grapeseed, for cooking
1 cup favorite BBQ sauce

1. In a large bowl, combine chicken, egg yolks, breadcrumbs, cheese, chili powder, oregano, and paprika. Use a fork or your hands to combine thoroughly. Roll into meatballs about the size of a golf ball. (Hint: keep a small bowl or glass of water nearby. Periodically wetting your hands helps keep the ground chicken from sticking to them too much.)

2. Set a large frying pan over medium-high heat and add enough oil to coat the bottom. Once hot, add the meatballs to the pan, being sure to leave 1 1/2″ between each; you don’t want to overcrowd them and may need to cook them in batches. Leave the meatballs untouched until one side browns, about 3-4 minutes. Use a spatula or tongs to turn them over and reduce heat to medium. (Another hint: when properly browned, the meatballs should flip without much effort. If they are sticking to the pan, give them another 30-60 seconds and try again.) Continue frying until the meatballs are just cooked through, about 4-6 minutes.

3. Add BBQ sauce: if the pan holds all of the meatballs, add all of the sauce, but if it only holds half of the meatballs, add half of the sauce. Cook 1 more minute until the sauce thickens and clings to the meatballs, coating them well. Remove from heat and serve with rice, mashed potatoes, on rolls or a salad—the possibilities are endless!

*Note: These make a great baby meal and early finger food. Consider skipping the BBQ for little eaters since it can get particularly messy. Instead, if you want them to experience the flavor and excite their palate, serve it on the side as a dipping sauce.

3 Responses

  1. Fabiana says:

    These sound delicious. I will have them fordiner this saturday for sure 🙂

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