BBQ Chicken Meatballs
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Published Aug 01, 2025
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These juicy, baked BBQ chicken meatballs are tossed in a sweet and savory Japanese BBQ sauce. They’re easy to make, and perfect for weeknight dinners, meal prep, or party appetizers!
I was planning to make my buffalo chicken meatballs one night for dinner, but realized I needed something less spicy and a little more kid-friendly. I had a bottle of Japanese BBQ sauce in the fridge and figured—why not try that instead?
Let me just say… it was a very good call. These BBQ chicken meatballs turned out so flavorful, and both kiddos devoured them without a single complaint (which, let’s be honest, feels like a small miracle). They were such a hit, I knew I had to share the recipe with you!
Table of Contents
Why You Gotta Try This One
This recipe has easily become a new favorite in our house. These BBQ chicken meatballs are made with simple ingredients, baked in the oven (no frying mess!), and coated in a sweet and savory Japanese BBQ sauce. I love how versatile they are — perfect for quick weeknight dinners, meal prep, or serving as a party app.
And let’s be real, I’m always on the hunt for meals that satisfy both Isaac and me and still get the thumbs-up from the kids. This one checks all the boxes. The meatballs are tender, full of bold, smoky-sweet flavor, and feel way more fun than your average weeknight dinner. Best part? Everything comes together in one bowl and bakes in under 20 minutes. I’ve been doubling the recipe and loving the leftovers for quick, no-stress meals all week long!
Ingredients Needed
- ground chicken – the protein-packed base of the meatballs. I like using ground chicken for a lighter, leaner option, but it still turns out super moist and flavorful.
- Japanese BBQ sauce – this gives the meatballs their bold, sweet-savory flavor. Unlike traditional American BBQ sauce, which is usually thick, smoky, or tangy, Japanese BBQ sauce is thinner and more glaze-like, with rich umami notes from soy sauce, mirin, garlic, and sesame. It adds a deliciously unique twist! I used Bachan’s Original Sauce, but any variety you love will work. Use their gluten-free version if needed.
- egg – helps bind everything together so the meatballs hold their shape while baking.
- yellow onion – adds moisture and flavor. You can also use the white part of a green onion if you prefer a milder taste.
- almond flour – keeps the meatballs gluten-free and helps them stay tender. You can sub with ¼ cup panko breadcrumbs if that’s what you have on hand.
- seasonings (garlic powder, onion powder, sea salt & black pepper) – this combo brings in savory depth, enhances the umami, and balances the sweet BBQ flavor. Just simple pantry staples, but they make a big difference!
Switch It Up!
These BBQ chicken meatballs are super versatile, and there are plenty of easy ways to switch them up depending on what you’re craving or what you’ve got in the fridge:
- Swap the sauce: I used Japanese BBQ sauce for that bold, slightly sweet umami flavor, but feel free to use any store-bought BBQ sauce you love. Or make my homemade healthy BBQ sauce — it’s made with pantry staples and no refined sugar!
- Switch up the protein: Ground beef or ground turkey works just as well if that’s what you have on hand. You could also try my baked turkey meatballs for a different version.
How to Make BBQ Chicken Meatballs
Step 1: In a large bowl, combine the ground chicken, Japanese BBQ sauce, egg, onion, almond flour, and seasonings.
Step 2: Scoop and roll the mixture into meatballs using your hands (wet your hands if the mixture is sticky!).
Step 3: Place meatballs on a parchment-lined baking sheet and bake at 400°F for 16–18 minutes, or until fully cooked through.
Step 4: Toss the baked meatballs in extra BBQ sauce and serve warm.
Brittany’s Recipe Tips!
Just a few simple tips to help these meatballs come out perfectly juicy, flavorful, and ready for whatever you’re serving them with:
- Don’t overmix the meat: You want everything just combined so the meatballs stay tender, not tough.
- Use a cookie scoop: It makes portioning super easy and helps every meatball cook evenly (plus, no messy hands).
- Wet your hands: If the mixture feels sticky, dampen your hands with a little water. It makes rolling way easier and smoother.
- Line your pan: Parchment paper or a silicone mat keeps cleanup quick and prevents sticking.
- Check the temp: If you have a meat thermometer, look for 165ºF in the center.
Serving Suggestions
These BBQ chicken meatballs are the kind of recipe that works just about anywhere. I love making a big batch for easy weeknight dinners, but they’re also perfect for cookouts, game days, meal prep, or party spreads. Tender, saucy, and super satisfying — there’s really no wrong way to enjoy them.
Try serving them:
- With roasted broccoli or sautéed green beans.
- Over rice, quinoa, or cauliflower rice with an extra drizzle of sauce.
- Tucked into lettuce wraps or sliders for a fun party option.
- As a party app, add them to a slow cooker with extra sauce and keep on warm for game day or gatherings.
How to Store & Reheat
Let the meatballs cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, simply warm them in the microwave or on the stovetop until heated through.
They also freeze well! Place the cooked and cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat straight from frozen or thaw overnight in the fridge before warming.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
BBQ Chicken Meatballs
Ingredients
- 1 lb ground chicken
- ¼ cup Japanese BBQ Sauce, I used Bachan's, plus more for topping
- 1 large egg
- ¼ cup diced yellow onion, or green onion, white part only
- ⅓ cup (52 grams) packed almond flour, or ¼ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
- In a large mixing bowl, add the ground chicken, ¼ cup Japanese BBQ sauce, egg, diced onion, almond flour (or panko), garlic powder, onion powder, salt, and pepper. Mix everything together using a large spoon or your hands until just combined. Don’t overmix, or the meatballs may turn out tough.
- Using a cookie scoop or spoon, scoop the mixture and roll into evenly sized meatballs (about 1½ tablespoons each). If the mixture is sticky, wet your hands slightly with water — this makes rolling much easier.
- Place the meatballs on the prepared baking sheet, making sure they’re evenly spaced. Bake for 16–18 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
- Remove from the oven and toss the warm meatballs in additional BBQ sauce to coat.
- Serve immediately while warm with your favorite sides, as an appetizer, or store for later!
Notes
- Gluten-free: These meatballs are naturally gluten-free with the almond flour, just make sure to use a gluten-free sauce.
- BBQ Sauce: I used Japanese BBQ sauce for extra umami flavor, but any BBQ sauce you like will work here.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
