Sticky BBQ Chicken Meatballs with Tangy Broccoli Slaw
These sticky BBQ chicken meatballs are juicy and full of flavor. Paired with crisp, refreshing broccoli slaw, this makes a fast, satisfying weeknight dinner.
I’ve got a reliable summer dinner for you today.
Sticky chicken meatballs glazed in a sweet-tangy BBQ sauce, served alongside crunchy broccoli slaw. Simple, bright, and delicious.
It’s been a meatball kind of year here. A few weeks ago I shared ranch chicken meatballs that quickly became a favorite, and while testing that recipe I developed several variations — including these BBQ meatballs.
Growing up I wasn’t a huge meatball fan, aside from the odd sweet crockpot version. These days we all love meatballs in every form — and they’re one of Jordan’s favorites. They’re easy to prep and perfect for weeknights.
Enter these sticky BBQ chicken meatballs.
This is such a good meal. I brown the meatballs in a skillet, transfer them to a plate, then whisk up a quick sauce from BBQ sauce, honey and a splash of water. Let the sauce simmer briefly, return the meatballs to the pan and cook until the internal temperature reaches 165°F. The result is glossy, saucy, and irresistible.
They’re versatile — serve them on sandwiches, in lettuce cups, or even on a salad. I love them with broccoli slaw for contrast: creamy, crunchy, and slightly sweet. For convenience I usually buy bagged broccoli slaw rather than shredding it myself.
The slaw dressing here is intentionally simple so it doesn’t compete with the meatballs: plain Greek yogurt, a touch of mayo, apple cider vinegar, and honey. It’s light, tangy, and adds a refreshing crunch. If you like, stir in nuts or dried fruit to bulk it up.
We love these — the sweet, sticky meatballs and the crisp slaw play off each other perfectly. I often serve the dish over rice to make it more substantial; the rice soaks up the sauce and turns it into a complete, comforting meal. You’ve got to try them.
Sticky BBQ Chicken Meatballs with Broccoli Slaw
Sticky BBQ Chicken Meatballs with Broccoli Slaw
4 people
25 mins
20 mins
45 mins
Ingredients
- 1 pound ground chicken
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 2 green onions, thinly sliced, plus more for serving
- 1/3 cup seasoned bread crumbs
- 1/2 teaspoon smoked paprika
- Kosher salt and pepper
- 1 tablespoon olive oil
- 1 cup BBQ sauce
- 1/4 cup honey
- 1/4 cup water
- Rice, for serving
Broccoli Slaw
- 1 (12 ounce) bag broccoli slaw
- 1/4 cup plain Greek yogurt
- 1/4 cup mayo
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Kosher salt and pepper
Instructions
- In a bowl, combine the ground chicken with the egg, garlic, green onions, breadcrumbs, smoked paprika and a generous pinch of salt and pepper. Mix gently until just combined and form into small (or large) meatballs.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and brown on all sides. Transfer the browned meatballs to a plate.
- In the same skillet, whisk together the BBQ sauce, honey and water. Bring to a simmer and cook for 1 minute. Return the meatballs to the skillet and cook a few minutes more as the sauce thickens, until the internal temperature reaches 165°F. Sprinkle with more green onions before serving.
- Serve with broccoli slaw and rice.
Broccoli Slaw
- Place the broccoli slaw in a bowl.
- In a smaller bowl, whisk together the Greek yogurt, mayo, honey, apple cider vinegar and a pinch of salt and pepper. Pour the dressing over the slaw, toss to combine, and serve alongside the meatballs.
Give me all the sauce.
