Sticky BBQ Chicken Meatballs with Broccoli Slaw Recipe
Delicious and easy Sticky BBQ Chicken Meatballs served with a refreshing broccoli slaw and rice. These juicy meatballs are flavored with smoked paprika and garlic, simmered in a sweet and tangy homemade BBQ sauce, and paired with a creamy, tangy broccoli slaw for a perfect weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Meatballs
- 1 pound ground chicken
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 2 green onions, thinly sliced, plus more for serving
- ⅓ cup seasoned bread crumbs
- ½ teaspoon smoked paprika
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup BBQ sauce
- ¼ cup honey
- ¼ cup water
- Rice, for serving
For the Broccoli Slaw
- 1 (12 ounce) bag broccoli slaw
- ¼ cup plain Greek yogurt
- ¼ cup mayo
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Kosher salt and pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a bowl, combine the ground chicken, lightly beaten egg, minced garlic, thinly sliced green onions, seasoned bread crumbs, smoked paprika, and a generous pinch of kosher salt and pepper. Mix gently until just combined to avoid tough meatballs. Shape the mixture into small or large meatballs, according to your preference.
- Brown the Meatballs: Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until browned on all sides, turning carefully to maintain their shape. Once browned, remove the meatballs and place them on a plate.
- Simmer in BBQ Sauce: In the same skillet, pour in the BBQ sauce, honey, and water. Whisk together and bring the mixture to a simmer over medium heat. Cook for about one minute to meld the flavors, then add the meatballs back into the skillet. Simmer the meatballs in the sauce for a few minutes more until the sauce thickens and the meatballs reach an internal temperature of 165°F (74°C). Sprinkle with additional sliced green onions before serving.
- Prepare the Broccoli Slaw: Place the broccoli slaw in a large mixing bowl. In a smaller bowl or measuring cup, whisk together the plain Greek yogurt, mayo, honey, apple cider vinegar, and a pinch of kosher salt and pepper until smooth and creamy.
- Toss the Slaw: Pour the creamy dressing over the broccoli slaw and toss until evenly coated. Adjust seasoning as needed.
- Serve: Plate the sticky BBQ chicken meatballs alongside steamed rice and a generous helping of the creamy broccoli slaw for a balanced and flavorful meal.
Notes
- You can substitute ground chicken with ground turkey or pork if desired.
- For gluten-free option, use gluten-free bread crumbs.
- If you prefer a spicier BBQ sauce, add a dash of hot sauce or cayenne pepper.
- Cook the meatballs thoroughly to 165°F (74°C) to ensure food safety.
- The broccoli slaw can be made ahead and chilled to let the flavors meld.
- Serve with steamed white, brown rice, or cauliflower rice for a low-carb option.