Sticky BBQ Meatballs
Sticky BBQ Meatballs
25 minutes
20 minutes
Meat and Poultry
Ingredients
- 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
- 1 tablespoon Fustini's Garlic olive oil
- 1 cup BBQ sauce
- ¼ cup honey
- ¼ cup water
- rice, for serving
- 1 (12 oz) bag broccoli slaw
- ¼ cup plain greek yogurt
- ¼ cup mayo
- 2 tablespoons honey
- 2 tablespoons Fustini's Michigan Apple balsamic
- kosher salt and pepper
Directions
- In a bowl, combine the chicken with the egg, garlic, onions, breadcrumbs, smoked paprika and a big pinch of salt and pepper. Mix until just combined and form the mixture into the meatball size of your preference.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and brown on all sides. Once browned, transfer the meatballs to a plate. In the same skillet, add the BBQ sauce, honey and water. Whisk it together. Bring the mixture to a simmer. Cook for 1 minute. Add the meatballs back in and cook for a few minutes as the sauce thickens. You want the internal temperature of the meatballs to reach 165 degrees F before serving. Sprinkle with more green onions. Serve with broccoli slaw and rice!
- Place the broccoli slaw in a bowl. In a smaller measuring cup or bowl, whisk together the yogurt, mayo, honey and apple cider vinegar with a big pinch of salt and pepper. Pour over the broccoli slaw and serve.
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