Empty My Fridge
My Go-To Weeknight Dinner: BBQ Chicken Meatballs
Ingredients
- Breadcrumb¾ cups
- Parmesan cheese · grated½ cups
- Parsley · dried1 ½ tsp
- Onion powder1 tsp
- Garlic powder1 ½ tsp
- Salt1 ½ tsp
- Black pepper · ground1 tsp
- Ground chicken2 lb
- Egg1
- Garlic3 cloves
- Vegetable oil
- Bbq sauce2 cups
- Tomato paste5 tbsp
- Apple cider vinegar3 tbsp
- Brown sugar3 tbsp
- Honey2 tbsp
- Olive oil1 tbsp
- Worcestershire sauce1 tbsp
- Smoked paprika2 tsp
- Mustard · ground½ tsp
- Cayenne pepper0.13 tsp
- Chicken stock1 cup
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk the breadcrumbs, parmesan, parsley, onion powder, garlic powder, salt and pepper together.
- Add the ground chicken, egg and pressed garlic. Mix gently with your hands until just combined, without overworking the meat.
- Shape into 1 ½ tablespoon (28 g) balls and set them on the lined sheet, spaced so they do not touch.
- Lightly brush the tops of the meatballs with cooking oil.
- Bake on the center rack for 10 to 12 minutes, until the internal temperature reaches 160–165°F (74°C).
- While the meatballs bake, warm the BBQ sauce in a large pot over medium-low heat.
- Transfer the hot meatballs to the pot and stir to coat. Cook several minutes, until the sauce clings to them and they are cooked through. Serve warm.
Summarized from Sugar Spun Run's video. Watch it for the details.
More recipes with
GarlicEggCheeseBrown sugarParmesan cheeseTomato pasteBreadcrumbGround chicken
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