Eat Right with Rouses

Chicken Meatballs

Yield 18 meatballs
2 ratings

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


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)


  1. 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.
  2. 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.
  3. Place the meatballs in a dish and add barbeque sauce. Coat with the sauce and serve.

Ingredients used in this recipe

Nutrition Information

Nutrition Facts

Amount/serving % DV*
Calories 50
Total Fat 2 g 3%
Saturated Fat .5g 3%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 160mg 7%
Total Carbohydrate 4g 1%
Protein 5g 10%

*Percent Daily Values (DV) are based on a 2,000 calorie diet.