These BBQ Chicken Meatballs are worth getting excited about! They are incredibly tender and full of tangy flavor. Dinner has never tasted so good!
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I have an affinity for meatballs. They are so versatile and can be customized with so many flavors... such as these Ranch meatballs or these Blue-Cheese Buffalo Chicken meatballs.
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Why You'll Love BBQ Chicken Meatballs
- These meatballs are incredibly tender and juicy... and full of tangy flavor.
- All you need is 30 minutes to get these on the table. Quick and easy - perfect for a fuss-free meal.
- Oven-baked for easy prep and easier clean-up.
- I'm sharing my tips for baking up tender meatballs every time.
- Serve these meatballs with make-ahead mashed potatoes with cream cheese and a house salad. Or pile them into a grinder roll and top with Miracle Whip coleslaw.
Ingredient notes
- Ground chicken - I prefer 93% lean. Ground turkey can also be used.
- Panko breadcrumbs have larger flakes than regular breadcrumbs which keeps these meatballs from becoming dense in texture.
- Parmesan cheese - Use freshly grated for the best flavor.
- Barbecue sauce - Use your favorite bottled variety or try this homemade hoisin BBQ sauce.
How to make BBQ chicken meatballs
See the recipe card for complete instructions and ingredient amounts.
Add all of the meatball ingredients - except the ground chicken - to a mixing bowl. Mix until well blended. Add the ground chicken and mix until just incorporated.
Use a cookie scoop to portion the mixture into meatballs. Place on a parchment-lined baking sheet. Bake for 15 minutes at 400 degrees.
Brush the meatballs with the remaining barbecue sauce. Bake for another 5-7 minutes until the internal temperature of the meatballs reaches 165 degrees. Serve with mashed potatoes.
Storage and reheating
These meatballs never last long in our house, but if you are lucky enough to have leftovers:
- Refrigerate in an airtight container for up to three days.
- Reheat in the microwave. Serve with extra barbecue sauce if desired.
Expert Tips
- For tender meatballs, mix in the ground meat after all of the other ingredients have been fully blended. Use a fork to gently mix in the meat until just incorporated. This prevents the meat from getting overworked and compacted.
- Use a cookie scoop to portion the mixture into even-sized meatballs for even cooking. Using a scoop also prevents the meatballs from being over-handled which can result in tough meatballs.
- Use an instant-read thermometer to ensure the meatballs reach a safe temperature of 165 degrees.
- Bake the meatballs on a parchment-lined baking sheet to add ease to clean-up.
Recipe FAQs
Meatballs can be frozen cooked or uncooked.
If uncooked, place the meatballs on a parchment-lined baking sheet and freeze until firm. Then, transfer them to a freezer-safe zipper-top bag and store them for up to 3 months. Thaw the meatballs in the refrigerator. Bake according to the recipe's directions.
To freeze cooked meatballs, cool them completely and then transfer them to a freezer-safe container. Freeze for up to 2 months. Thaw and reheat.
Overmixing the meat will result in tough and dense meatballs. To avoid this, first mix together all of the ingredients - except the ground meat. Then gently incorporate the ground meat using a fork. Use a cookie scoop to shape the meatballs to avoid overhandling the mixture.
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📖 Recipe Card
BBQ Chicken Meatballs
EQUIPMENT
Ingredients
- ⅓ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- ½ cup barbecue sauce (divided)
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 pound ground chicken
Instructions
- Preheat the oven to 400℉. Line a half-sheet pan with parchment paper. Set aside.
- In a mixing bowl, combine breadcrumbs, Parmesan cheese, egg, ¼ cup barbecue sauce, garlic, parsley, onion powder, salt, and pepper. Stir until the ingredients are evenly mixed.
- Add the ground chicken. Using a fork, mix until the chicken and sauce are evenly incorporated. Use a 2 tablespoon cookie scoop to portion the mixture into meatballs. Place on the prepared pan.
- Bake the meatballs for 15 minutes. Brush the meatballs with the remaining barbecue sauce. Bake until the meatballs reach an internal temperature of 165℉, approximately another 3-5 minutes.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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