Let’s face it, chicken meatballs are the ultimate weeknight hero—versatile, lean, and always a crowd-pleaser. Whether you’re craving cozy comfort food or a quick, healthy dinner, we’ve rounded up 35 irresistible recipes that’ll spice up your routine. Dive in and discover your new favorite twist on this classic dish!
Spicy Sriracha Chicken Meatballs
Very few things hit the spot like a good meatball, and these spicy sriracha chicken meatballs are about to become your new go-to. They’re packed with flavor, super easy to make, and perfect for everything from weeknight dinners to party appetizers. You’re going to love how they turn out!
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tsp grated ginger
For the sauce:
– 1/2 cup sriracha
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp soy sauce
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 1 tbsp minced garlic, and 1 tsp grated ginger.
3. Mix everything together with your hands until just combined—don’t overmix or the meatballs will be tough.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
5. Bake the meatballs for 18-20 minutes, or until they reach an internal temperature of 165°F and are golden brown.
6. While the meatballs bake, whisk together 1/2 cup sriracha, 1/4 cup honey, 2 tbsp rice vinegar, and 1 tbsp soy sauce in a small saucepan over medium heat.
7. Bring the sauce to a simmer, then reduce the heat to low and let it thicken for 3-4 minutes, stirring occasionally.
8. Remove the meatballs from the oven and toss them gently in the warm sauce until fully coated.
9. Tip: Let the meatballs rest for 2 minutes after baking to keep them juicy before saucing.
10. Serve immediately.
So tender and juicy with just the right kick from the sriracha, these meatballs are fantastic over rice or tucked into sub rolls for a spicy twist. They also make a great appetizer—just stick a toothpick in each one and watch them disappear!
Herbed Lemon Chicken Meatballs
Aren’t you tired of the same old chicken dinners? These herbed lemon chicken meatballs are about to become your new weeknight hero—they’re juicy, flavorful, and come together in no time. You’ll love how the fresh herbs and zesty lemon brighten up every bite.
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh dill, finely chopped
– 1 tsp lemon zest
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For cooking:
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, egg, parsley, dill, lemon zest, garlic powder, salt, and black pepper.
3. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet as you go.
5. Drizzle the olive oil over the meatballs and roll them lightly to coat evenly for better browning.
6. Bake for 18-20 minutes, or until the internal temperature reaches 165°F and they’re golden brown.
7. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.
But the best part is how versatile these are—toss them in pasta, pile them on a sub roll, or serve over zucchini noodles for a light meal. The lemon and herbs keep them fresh-tasting, while the chicken stays wonderfully moist. Honestly, you might just skip takeout for these!
Garlic Parmesan Chicken Meatballs
Craving something cozy and packed with flavor? You’re going to love these garlic parmesan chicken meatballs. They’re juicy, savory, and perfect for a quick weeknight dinner or a fun appetizer.
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/2 cup grated parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 large egg
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For cooking and serving:
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. In a large bowl, combine 1 lb ground chicken, 1/2 cup grated parmesan cheese, 1/4 cup breadcrumbs, 2 cloves minced garlic, 1 large egg, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix everything together gently with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
5. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
6. Add the meatballs to the skillet in a single layer, working in batches if needed to avoid crowding.
7. Sear the meatballs for 2-3 minutes per side, until golden brown—this adds great flavor and texture.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 165°F.
9. Remove the skillet from the oven using an oven mitt, as the handle will be hot.
10. Sprinkle the meatballs with 2 tbsp chopped fresh parsley before serving.
These meatballs are tender with a crispy exterior and bursting with garlic and parmesan goodness. Try serving them over pasta, in a sub roll, or with a side of marinara for dipping—they’re incredibly versatile and always a hit!
Thai Basil Chicken Meatballs
Kick off your weeknight dinner with these flavor-packed Thai basil chicken meatballs that come together in under 30 minutes. You’ll love how the aromatic basil and savory chicken pair perfectly with a slightly sweet and spicy sauce. They’re so easy to make, you might just add them to your regular rotation!
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tbsp grated ginger
– 1/4 cup chopped fresh Thai basil
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sriracha
– 1/2 cup chicken broth
– 1 tbsp cornstarch
For cooking:
– 2 tbsp vegetable oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground chicken, 1/4 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp grated ginger, and 1/4 cup chopped fresh Thai basil.
3. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake the meatballs in the preheated oven for 15 minutes, or until they reach an internal temperature of 165°F.
6. While the meatballs bake, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sriracha, 1/2 cup chicken broth, and 1 tbsp cornstarch in a small bowl until smooth.
7. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
8. Pour the sauce mixture into the skillet and bring it to a simmer, stirring constantly.
9. Cook the sauce for 2-3 minutes, until it thickens slightly—it should coat the back of a spoon.
10. Add the baked meatballs to the skillet and toss gently to coat them evenly in the sauce.
11. Simmer for an additional 2 minutes to allow the flavors to meld.
12. Remove from heat and serve immediately.
Delightfully tender with a hint of spice, these meatballs have a juicy interior and a glossy, savory-sweet glaze. They’re fantastic over jasmine rice or tucked into lettuce cups for a lighter option, and the fresh basil adds a bright, aromatic finish that makes every bite irresistible.
Teriyaki Glazed Chicken Meatballs
Aren’t you tired of the same old chicken recipes? These teriyaki glazed chicken meatballs are about to become your new weeknight hero—they’re juicy, flavorful, and come together in no time.
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1/2 tsp black pepper
For the teriyaki glaze:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp cornstarch
– 1/4 cup water
– 1 tsp sesame oil
For cooking:
– 2 tbsp vegetable oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, panko breadcrumbs, egg, soy sauce, ginger, garlic, and black pepper.
3. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Bake for 15 minutes at 400°F until the meatballs are cooked through and lightly browned.
6. While the meatballs bake, make the glaze: in a small saucepan, combine soy sauce, brown sugar, honey, and rice vinegar.
7. Bring the mixture to a simmer over medium heat, stirring occasionally.
8. In a small bowl, whisk cornstarch and water until smooth to create a slurry.
9. Slowly whisk the cornstarch slurry into the saucepan and cook for 2-3 minutes until the glaze thickens.
10. Remove the glaze from heat and stir in sesame oil.
11. Heat vegetable oil in a large skillet over medium-high heat.
12. Add the baked meatballs to the skillet and pour the teriyaki glaze over them.
13. Toss the meatballs gently in the glaze for 2-3 minutes until they’re evenly coated and glossy.
14. Transfer to a serving plate and garnish with sesame seeds if desired.
What makes these meatballs special is their perfect balance of sweet and savory flavors with a slightly sticky glaze. They’re fantastic served over steamed rice with some steamed broccoli, or even as appetizers at your next gathering—everyone will be asking for the recipe!
Buffalo Ranch Chicken Meatballs
Hey there, you know those game day cravings that hit hard? These buffalo ranch chicken meatballs are about to become your new go-to. They’re packed with flavor and perfect for sharing (or not, no judgment here).
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1/4 cup ranch dressing
– 1 large egg
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1/2 cup buffalo sauce
– 2 tbsp unsalted butter
– 1 tbsp honey
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1/4 cup ranch dressing, 1 large egg, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix everything together gently with your hands until just combined—overmixing can make the meatballs tough.
4. Scoop out tablespoon-sized portions and roll them into balls, placing them on the prepared baking sheet about 1 inch apart.
5. Bake for 18-20 minutes until the internal temperature reaches 165°F and they’re golden brown.
6. While the meatballs bake, melt 2 tbsp unsalted butter in a small saucepan over medium heat.
7. Whisk in 1/2 cup buffalo sauce and 1 tbsp honey until smooth and heated through, about 2-3 minutes.
8. Transfer the baked meatballs to a large bowl and pour the sauce over them, tossing gently to coat evenly.
9. Let them sit for 2 minutes to soak up the sauce before serving.
Mouthwatering and tender, these meatballs have a perfect kick from the buffalo sauce balanced by the cool ranch undertones. Serve them skewered with celery sticks for a fun appetizer, or pile them high on a sub roll for the ultimate game day sandwich.
Italian Style Chicken Meatball Soup
Ready to cozy up with a bowl of comfort? This Italian-style chicken meatball soup is your new go-to for chilly evenings. You’ll love how simple it is to whip up something so delicious and satisfying.
Ingredients
For the Meatballs:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Soup Base:
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups fresh spinach
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 tbsp parsley, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
5. Bake for 15 minutes at 400°F, or until the meatballs are golden brown and cooked through.
6. While the meatballs bake, heat 1 tbsp olive oil in a large pot over medium heat.
7. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks, and sauté for 5-7 minutes until softened.
8. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
9. Pour in 6 cups chicken broth and 1 can diced tomatoes with their juices.
10. Add 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a boil.
11. Reduce the heat to low, cover, and simmer for 10 minutes to let the flavors meld.
12. Gently add the baked meatballs to the pot and simmer for another 5 minutes.
13. Stir in 2 cups fresh spinach and cook for 2-3 minutes until wilted.
14. Taste and adjust seasoning if needed, but avoid over-salting since the broth and Parmesan add saltiness.
This soup has a hearty texture with tender meatballs and vibrant veggies in every spoonful. The flavors are rich and savory, with a hint of freshness from the spinach and herbs. Try serving it with a sprinkle of extra Parmesan and a slice of crusty bread for dipping—it’s pure comfort in a bowl!
Honey Mustard Chicken Meatballs
Delicious doesn’t have to be difficult, and these honey mustard chicken meatballs prove it. You’ll love how they come together with simple ingredients and deliver big flavor that’s perfect for weeknight dinners or casual gatherings.
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp Dijon mustard
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1/3 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 15 minutes at 400°F until the meatballs are lightly browned and cooked through.
6. While the meatballs bake, whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, and 1 tbsp olive oil in a small bowl until smooth.
7. Transfer the baked meatballs to a skillet over medium heat and pour the sauce over them.
8. Simmer for 3-5 minutes, stirring gently, until the sauce thickens and coats the meatballs evenly—this helps the flavors meld together beautifully.
9. Remove from heat and let rest for 2 minutes before serving to allow the sauce to set slightly.
Fantastic right out of the pan, these meatballs have a tender, juicy interior with a sweet and tangy glaze that’s irresistible. Serve them over rice or with toothpicks as an appetizer, and watch them disappear in no time!
Coconut Curry Chicken Meatballs
Buckle up, because you’re about to make the coziest weeknight dinner ever. These coconut curry chicken meatballs are packed with flavor and come together in one pan. You’ll love how the creamy sauce hugs each tender meatball.
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp finely chopped cilantro
– 1 tsp grated fresh ginger
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp lime juice
Instructions
1. Preheat your oven to 400°F.
2. In a large bowl, combine 1 lb ground chicken, 1/4 cup breadcrumbs, 1 large egg, 2 tbsp chopped cilantro, 1 tsp grated ginger, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix gently with your hands until just combined—overmixing makes tough meatballs.
4. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
5. Bake for 15 minutes at 400°F until lightly golden.
6. While baking, heat 1 tbsp olive oil in a large skillet over medium heat.
7. Add 1 diced onion and cook for 5 minutes until softened.
8. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Add 1 tbsp red curry paste and cook for 30 seconds to bloom the spices.
10. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine.
11. Bring the sauce to a simmer and let it cook for 5 minutes, stirring occasionally.
12. Add the baked meatballs to the skillet and simmer for another 5 minutes to let them soak up the sauce.
13. Stir in 1 tbsp lime juice just before serving.
What a winner! The meatballs stay juicy inside with a subtle crisp from baking, while the sauce is luxuriously creamy with a perfect balance of sweet, salty, and tangy. Try serving them over jasmine rice or with naan bread to scoop up every last bit of that delicious curry.
Cheesy Chicken Meatball Skewers
Mmm, you’re going to love these cheesy chicken meatball skewers—they’re perfect for grilling season and come together with minimal fuss. Imagine juicy chicken meatballs loaded with melty cheese, all threaded onto skewers for easy eating. They’re a total crowd-pleaser that works for weeknights or weekend cookouts.
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 oz mozzarella cheese, cut into 1/2-inch cubes
For grilling:
– 8 wooden or metal skewers
– 2 tbsp olive oil
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. In a large bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 tbsp chopped fresh parsley, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 16 equal-sized meatballs.
5. Press a 1/2-inch cube of mozzarella cheese into the center of each meatball and seal the meat around it completely.
6. Thread 2 meatballs onto each prepared skewer.
7. Brush the meatballs lightly with 2 tbsp olive oil.
8. Preheat a grill or grill pan to medium-high heat (400°F).
9. Grill the skewers for 4-5 minutes per side, turning once, until the internal temperature reaches 165°F.
10. Let the skewers rest for 2-3 minutes before serving to allow juices to redistribute.
Very tender and bursting with gooey cheese, these skewers have a savory flavor from the Parmesan and garlic. Serve them over a bed of rice or with a side salad for a complete meal—they also make great appetizers when cut into smaller portions.
Maple Dijon Chicken Meatballs
Aren’t you tired of the same old chicken recipes? These maple Dijon chicken meatballs are about to become your new weeknight hero—they’re sweet, savory, and super easy to whip up.
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp Dijon mustard
– 1/4 cup finely chopped onion
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1/4 cup maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp olive oil
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, egg, 2 tbsp Dijon mustard, chopped onion, garlic powder, salt, and black pepper.
3. Mix everything together with your hands until just combined—don’t overmix to keep the meatballs tender.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake the meatballs for 15 minutes at 375°F until they start to firm up.
6. While the meatballs bake, whisk together the maple syrup, 2 tbsp Dijon mustard, olive oil, and apple cider vinegar in a small bowl.
7. Remove the meatballs from the oven and brush them generously with the sauce mixture.
8. Return the meatballs to the oven and bake for an additional 10 minutes at 375°F until the sauce is bubbly and the meatballs reach an internal temperature of 165°F.
9. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.
Craving something cozy? These meatballs have a juicy interior with a sticky, caramelized glaze that’s packed with sweet and tangy flavor. Serve them over mashed potatoes or tucked into a sub roll for a fun twist—they’re sure to disappear fast!
Mediterranean Chicken Meatballs with Tzatziki
Gosh, you’re going to love these Mediterranean chicken meatballs with tzatziki—they’re packed with flavor and perfect for a quick weeknight dinner or meal prep. Imagine juicy, herb-infused meatballs paired with a cool, creamy yogurt sauce that just hits the spot every time. Trust me, once you try them, you’ll be hooked!
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the tzatziki sauce:
– 1 cup plain Greek yogurt
– 1/2 cup grated cucumber, squeezed dry
– 1 tbsp lemon juice
– 1 tsp minced garlic
– 1 tbsp chopped fresh dill
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground chicken, 1/4 cup breadcrumbs, 1 large egg, 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix everything gently with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet.
5. Drizzle 2 tbsp olive oil over the meatballs and toss lightly to coat.
6. Bake in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F and they’re golden brown.
7. While the meatballs bake, make the tzatziki by combining 1 cup plain Greek yogurt, 1/2 cup grated cucumber (squeezed dry to avoid a watery sauce), 1 tbsp lemon juice, 1 tsp minced garlic, 1 tbsp chopped fresh dill, and 1/4 tsp salt in a medium bowl.
8. Stir the sauce until smooth and refrigerate it until ready to serve to let the flavors meld.
9. Serve the warm meatballs with the chilled tzatziki sauce on the side.
These meatballs turn out tender and juicy with a hint of Mediterranean herbs, while the tzatziki adds a refreshing, tangy contrast. They’re fantastic over a bed of rice or stuffed into pita bread for a handheld meal—get creative and enjoy!
Barbecue Pineapple Chicken Meatballs
Ready for a flavor explosion that’ll have everyone asking for seconds? These barbecue pineapple chicken meatballs are sweet, tangy, and totally addictive—perfect for game day, parties, or just a fun weeknight dinner.
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp garlic powder
– 1/2 tsp black pepper
For the sauce:
– 1 cup barbecue sauce
– 1/2 cup crushed pineapple, drained
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, egg, soy sauce, garlic powder, and black pepper.
3. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake the meatballs for 15 minutes, or until they are firm and lightly browned.
6. While the meatballs bake, whisk together the barbecue sauce, crushed pineapple, brown sugar, and apple cider vinegar in a saucepan over medium heat.
7. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 5 minutes, stirring occasionally.
8. Remove the meatballs from the oven and transfer them to the saucepan with the sauce.
9. Gently toss the meatballs in the sauce until they are fully coated.
10. Return the sauced meatballs to the baking sheet and bake for an additional 10 minutes at 375°F.
11. Check that the internal temperature of the meatballs reaches 165°F using a meat thermometer for safety.
12. Let the meatballs rest for 5 minutes before serving to allow the flavors to meld.
Serve these sticky, sweet meatballs over rice or as appetizers with toothpicks—the pineapple adds a juicy burst that balances the smoky barbecue sauce perfectly.
Conclusion
Whether you’re craving comfort food or something new, these 35 chicken meatball recipes offer endless inspiration. We hope you find a few favorites to try—and don’t forget to share your thoughts in the comments or pin this roundup to your Pinterest boards for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
