Monday, November 11

Barbecued Chicken Meatballs

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Barbecued Chicken Meatballs Recipe

By Tammy Algood Published: November 1, 2014

  • Yield: 14 Servings

Ingredients

Instructions

  1. Whisk the egg in a mixing bowl and stir in the chicken, breadcrumbs, parsley, cilantro and salt. Cover and refrigerate 30 minutes.
  2. Preheat the oven to 375 degrees. Lightly grease two jellyroll pans and two wire cooling racks. Place the cooling racks on the jellyroll pans. Using a large scoop or your hands, shape the chicken mixture into 1-inch balls and place on the racks. Bake 20 minutes.
  3. Serving suggestion No. 1: Transfer the meatballs to a lightly greased small slow cooker and turn on warm or low heat. Cover with the barbecue sauce and serve warm with picks.
  4. Serving suggestion No. 2: Transfer the meatballs to a warm serving platter and drizzle with the barbecue sauce. Place the remaining sauce in a bowl and serve with the meatballs for dipping.
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    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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