Transform your weeknight dinner with these irresistible Sticky BBQ Chicken Meatballs paired with a fresh, crunchy broccoli slaw. These tender, juicy meatballs are coated in a sweet and tangy BBQ glaze that caramelizes beautifully in the oven. The vibrant broccoli slaw provides the perfect crisp contrast with its light, creamy dressing and colorful vegetables. This complete meal combines comfort food satisfaction with fresh, healthy ingredients that both kids and adults will love. Ready in just 45 minutes, this recipe serves 4 people and makes an excellent choice for busy families looking for something special yet simple.
Serving Size: 4 people
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients for BBQ Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Ingredients for BBQ Glaze
- 3/4 cup BBQ sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
Ingredients for Broccoli Slaw
- 4 cups fresh broccoli florets, finely chopped
- 2 carrots, julienned or shredded
- 1/4 red cabbage, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sunflower seeds (optional)
Making the BBQ Chicken Meatballs
Preheat your oven to 400°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, minced garlic, diced onion, salt, and black pepper. Mix everything together gently with your hands until just combined. Avoid overmixing, which can make the meatballs tough.
Using your hands, roll the mixture into 16 to 18 meatballs, each about the size of a golf ball. Place them on the prepared baking sheet, spacing them evenly apart. Drizzle the olive oil over the meatballs and roll them slightly to coat all sides.
Bake the meatballs for 15 minutes, or until they are lightly golden and cooked about halfway through. While they bake, prepare the BBQ glaze by whisking together the BBQ sauce, honey, apple cider vinegar, soy sauce, and garlic powder in a small bowl.
Creating the Sticky Glaze
Remove the meatballs from the oven and brush them generously with half of the BBQ glaze mixture. Return them to the oven for another 8 to 10 minutes, until the internal temperature reaches 165°F and the glaze is sticky and caramelized.
During the last few minutes of cooking, brush the meatballs with the remaining glaze to create an extra sticky, flavorful coating. The meatballs should have a beautiful glossy appearance and feel slightly firm to the touch when done.
Preparing the Fresh Broccoli Slaw
While the meatballs are cooking, prepare the broccoli slaw. Place the finely chopped broccoli florets in a large mixing bowl along with the julienned carrots, sliced red cabbage, and red onion. The vegetables should be cut into similar sizes for the best texture and appearance.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth and well combined. Pour this dressing over the vegetables and toss everything together until all the vegetables are evenly coated.
Let the slaw sit for about 10 minutes to allow the flavors to meld together and the vegetables to soften slightly. Just before serving, sprinkle the sunflower seeds on top for added crunch and nutrition.
Serving and Presentation
Arrange the sticky BBQ chicken meatballs on a large serving platter or individual plates. Serve them alongside generous portions of the fresh broccoli slaw. The combination of the warm, sweet meatballs with the cool, crisp slaw creates a perfect balance of temperatures and textures.
This meal works wonderfully on its own or can be served over rice, quinoa, or with dinner rolls for a heartier meal. The leftover meatballs and slaw will keep in the refrigerator for up to three days and make excellent lunch portions.
Tips for Success
For the juiciest meatballs, avoid overpacking the mixture when rolling them. The BBQ glaze will continue to thicken as it cools, so don’t worry if it seems thin when hot. If you prefer a spicier kick, add a pinch of red pepper flakes to either the meatball mixture or the BBQ glaze.
The broccoli slaw can be made up to a day ahead, making this an excellent option for meal preparation. Simply store it covered in the refrigerator and give it a quick stir before serving.
