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!