What I like about this recipe is that it is very few ingredients and easy to make. This recipe cuts down on saturated fat and low in added sugar if a sugar free barbeque sauce is used. If unseasoned ground chicken is used, consider using an Italian seasoned breadcrumbs. – April
Eat Right with Rouses
1 pound ground chicken (I used Mighty Sparks, which includes the seasoning)
1 egg, beaten
½- ¾ cup of plain panko breadcrumbs
½ cup barbeque sauce (I used the G Hughes Sugar-Free Barbeque Sauce)
- Preheat the oven to 350F. In a mixing bowl, mix together ground chicken and egg. Add ½ cup panko breadcrumbs and mix. If the mixture seems too wet, add another ¼ cup of breadcrumbs. Using a scoop or a spoon, scoop out 1-ounce portions of the mixture and place on a flat pan lined with parchment paper. Roll each scoop into a ball and place on the pan at least ½ inch apart.
- Bake the meatballs for 20 minutes. Take them out and flip the meatballs. Place them back into the oven for 5 minutes. Check the temperature of the meatball with a meat thermometer. Internal temperature of meatballs should be 165F.
- Place the meatballs in a dish and add barbeque sauce. Coat with the sauce and serve.