Saturday, January 3, 2015

Honey Barbeque Chicken Meatballs Recipe

For the meatballs:
1 lb. ground chicken
1 cup breadcrumbs
¼ cup thinly sliced green onions
2 large eggs, beaten
2 tbsp. minced fresh flat-leaf parsley
1 tsp. minced garlic
½ tsp. salt
¼ tsp. ground black pepper
For the barbeque sauce:
1-8 oz. can tomato sauce
¼ cup honey
1 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
½ tsp. garlic powder
½ tsp. salt
⅛ tsp. ground black pepper

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
Prepare the meatballs. In a large bowl, add all of the meatball ingredients and lightly mix together with your hands. Do not over-mix as this will produce tough meatballs.
Use your hands to roll out 12-14 golf ball sized meatballs and spread them out on the baking sheet. Bake for 15 minutes, or until meatballs are cooked through.
In the meantime, prepare the barbeque sauce. In a medium bowl, whisk all sauce ingredients until well combined. Transfer the sauce to a large sauce pot. Turn the heat to medium-high and let cook for 7-8 minutes, stirring occasionally. The sauce will begin to thicken.
Reduce the heat to low. Add the cooked meatballs to the sauce and gently stir to coat the meatballs. Let the meatballs simmer in the sauce for 5 minutes, stirring occasionally.

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