Sticky BBQ Chicken Meatballs with Broccoli Slaw Recipe
These Sticky BBQ Chicken Meatballs with Broccoli Slaw are a perfect blend of tender, flavorful chicken meatballs glazed in a sweet and tangy BBQ sauce, paired with a refreshing and crunchy broccoli slaw. This quick and easy recipe takes just 45 minutes to prepare and makes for a delicious, satisfying dinner for four.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
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
Broccoli Slaw
- 1 (12 ounce) bag broccoli slaw
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Kosher salt and pepper, to taste
For Serving
- Rice, as desired
Instructions
- Prepare the Meatball Mixture: In a bowl, combine ground chicken, lightly beaten egg, minced garlic, thinly sliced green onions, seasoned bread crumbs, smoked paprika, and a generous pinch of kosher salt and freshly ground black pepper. Mix gently until just combined to avoid dense meatballs. Shape the mixture into small meatballs or larger ones depending on preference.
- Brown the Meatballs: Heat olive oil in a nonstick skillet over medium heat. Add meatballs in a single layer and cook, turning occasionally, until evenly browned on all sides. Once browned, transfer the meatballs to a plate and set aside.
- Make the BBQ Sauce & Simmer Meatballs: In the same skillet, add BBQ sauce, honey, and water. Whisk together until smooth and bring the mixture to a gentle simmer. Return the browned meatballs to the skillet and cook them in the sauce for a few minutes, stirring occasionally, until the sauce thickens slightly and meatballs reach an internal temperature of 165°F (74°C).
- Prepare the Broccoli Slaw: Place the broccoli slaw in a large bowl. In a smaller bowl or measuring cup, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, and a pinch of salt and pepper. Pour this dressing over the broccoli slaw and toss until evenly coated.
- Serve: Serve the sticky BBQ chicken meatballs hot, garnished with extra sliced green onions. Accompany with the creamy broccoli slaw and cooked rice for a complete meal.
Notes
- For juicier meatballs, avoid overmixing the chicken mixture.
- Feel free to use gluten-free bread crumbs to make the recipe gluten-free.
- Adjust the honey in the BBQ sauce and slaw dressing to taste if you prefer less sweetness.
- The broccoli slaw can be prepared ahead of time and refrigerated to enhance flavors.
- Use a meat thermometer to ensure meatballs reach the safe internal temperature of 165°F for poultry.