Sticky BBQ Chicken Meatballs with Broccoli Slaw Recipe
Deliciously tender and flavorful sticky BBQ chicken meatballs served with a refreshing broccoli slaw and rice. This easy recipe combines juicy ground chicken meatballs glazed in a sweet and tangy BBQ sauce with a crisp, creamy broccoli slaw for a balanced and satisfying meal perfect for any weeknight dinner.
- 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
For the Chicken 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 mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Kosher salt and pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, lightly beaten egg, minced garlic, 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 meatballs, or larger if preferred.
- Brown the Meatballs: Heat olive oil in a nonstick skillet over medium heat. Arrange the meatballs in a single layer and cook until browned on all sides, ensuring even color and partial cooking through. Transfer the browned meatballs to a plate and set aside.
- Make the BBQ Sauce and Simmer: In the same skillet, add BBQ sauce, honey, and water. Whisk together and bring to a simmer. Cook the sauce for about 1 minute to blend flavors. Return the meatballs to the skillet, coating them in the sauce. Simmer for several minutes until the sauce thickens slightly and the meatballs are cooked through, reaching an internal temperature of 165°F. Garnish with additional sliced green onions before serving.
- Prepare the Broccoli Slaw: Place the broccoli slaw in a large bowl. In a smaller bowl, whisk together plain Greek yogurt, mayonnaise, honey, apple cider vinegar, and a pinch of kosher salt and pepper until smooth and creamy. Pour this dressing over the broccoli slaw and toss to combine evenly.
- Serve: Plate the sticky BBQ chicken meatballs alongside the fresh broccoli slaw and cooked rice for a complete and balanced meal.
Notes
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- You can substitute ground chicken with ground turkey if preferred.
- Adjust honey in both the meatballs and slaw dressing to your preferred sweetness level.
- Serve with white or brown rice according to your dietary preference.
- For a gluten-free option, use gluten-free bread crumbs.
- Leftover meatballs store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.