If you’re craving a comfort meal that’s both satisfying and delightfully flavorful, these Sticky BBQ Chicken Meatballs with Cheesy Polenta are about to become your new favorite. Juicy ground chicken meatballs coated in a rich, sticky barbecue sauce pair perfectly with creamy, cheesy polenta to create a dish that’s both easy to make and irresistible to eat. Whether it’s a weeknight dinner or a cozy weekend treat, this recipe balances comforting textures with bold flavors, making it a winner for any occasion.
Why Cooks Rave About It
The magic of this recipe lies in its combination of flavors and textures. The meatballs are tender and moist thanks to ground chicken, breadcrumbs, and Parmesan cheese binding everything together. The smoky paprika and garlic add a depth of flavor, while the BBQ sauce creates that signature sticky glaze that makes every bite a delight. Paired with smooth, cheesy polenta, this dish delivers a creamy base that complements the tangy meatballs beautifully.
What really sets these meatballs apart is how easy they are to prepare but how impressive they taste. Plus, the polenta is surprisingly quick to make and brings a silky element that elevates the whole meal. It’s a perfect balance of comfort food and a little something special, which is why cooks love it so much.
Ingredient Checklist
- 1 pound ground chicken – the main protein, lean but juicy.
- 1/2 cup breadcrumbs – helps bind the meatballs and keep them tender.
- 1/4 cup grated Parmesan cheese – adds umami and richness inside the meatballs.
- 1 large egg – binds the ingredients together.
- 2 cloves garlic, minced – aromatic and flavorful.
- 1 teaspoon onion powder – subtle savory note.
- 1 teaspoon paprika – smoky warmth.
- Salt and pepper, to taste – essential seasoning.
- 1 cup barbecue sauce – sticky, tangy glaze that coats the meatballs.
- 2 cups water – for cooking the polenta.
- 1 cup polenta – gives a creamy, slightly grainy texture.
- 1/2 cup shredded mozzarella cheese – melts into the polenta for creaminess.
- 2 tablespoons olive oil – for cooking the meatballs and enriching the polenta.
- Chopped parsley, for garnish – fresh herbal brightness to finish.
Gear Checklist
- Mixing bowl – to combine the meatball ingredients.
- Large skillet or frying pan – for cooking meatballs and simmering in barbecue sauce.
- Medium saucepan – to cook the polenta.
- Whisk or wooden spoon – to stir the polenta smoothly.
- Measuring cups and spoons – for accurate ingredient amounts.
- Knife and cutting board – for mincing garlic and chopping parsley.
- Serving plates or bowls – to present your delicious meal.
Sticky BBQ Chicken Meatballs with Cheesy Polenta: From Prep to Plate
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, onion powder, paprika, salt, and pepper. Use your hands or a spoon to mix everything together until just combined. Be careful not to overmix, as that can make the meatballs tough.
Step 2: Form the Meatballs
Using your hands, shape the mixture into small meatballs about 1 to 1.5 inches in diameter. You should get roughly 16 meatballs. Set them aside on a plate or tray.
Step 3: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, careful not to overcrowd the pan. Cook for about 5-6 minutes, turning occasionally, until they’re nicely browned on all sides but not cooked through. Remove the meatballs and set aside.
Step 4: Simmer in BBQ Sauce
Reduce the heat to low and pour the barbecue sauce into the skillet. Add the browned meatballs back into the sauce, turning to coat them evenly. Cover and let simmer gently for 10 minutes, allowing the meatballs to cook through and absorb the tangy flavor.
Step 5: Prepare the Cheesy Polenta
While the meatballs simmer, bring 2 cups of water to a boil in a medium saucepan. Slowly whisk in the polenta to prevent lumps. Reduce heat to low and stir frequently until the polenta thickens and is tender, about 5-7 minutes. Remove from heat and stir in the shredded mozzarella cheese and a drizzle of olive oil for extra creaminess.
Step 6: Plate and Garnish
Spoon a generous portion of the cheesy polenta onto each plate. Top with sticky BBQ chicken meatballs and a bit of the sauce from the skillet. Sprinkle chopped parsley over the top for a fresh, vibrant finish. Serve immediately and enjoy!
Nutrition-Minded Tweaks
- Use whole grain or gluten-free breadcrumbs to boost fiber or accommodate dietary needs.
- Swap mozzarella for a lower-fat cheese or nutritional yeast for a dairy-free option.
- Choose a barbecue sauce with no added sugars or make your own to control sweetness.
- Reduce the olive oil slightly or use a cooking spray to cut down on added fats.
- Serve with a side of steamed vegetables or a green salad to increase veggie intake.
Cook’s Notes
- Ground chicken can vary in fat content; choose an option with some fat for juicier meatballs.
- Don’t skip the simmering step in BBQ sauce — it’s what makes the meatballs sticky and flavorful.
- If you want a bit of heat, add a pinch of cayenne or chili powder to the meatball mix.
- Polenta thickens as it sits; if it gets too thick, stir in a little warm water or broth before serving.
Cooling, Storing & Rewarming
Allow the meatballs and polenta to cool completely before storing.
- Store in airtight containers in the refrigerator for up to 3 days.
- For longer storage, freeze the meatballs separately in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheat meatballs gently in a skillet over low heat with a splash of water or additional barbecue sauce to prevent drying out.
- Rewarm polenta on the stove with a little extra water or broth, stirring until creamy again.
Your Questions, Answered
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance and store them in the fridge, then simmer them in the barbecue sauce just before serving for fresh flavor.
Is it possible to bake the meatballs instead of pan-frying?
Yes, baking is a great alternative for a hands-off method. Preheat your oven to 400°F (200°C), place the meatballs on a parchment-lined baking sheet, and bake for 15-20 minutes until cooked through. Then toss them in the sauce.
What can I serve with the Sticky BBQ Chicken Meatballs with Cheesy Polenta?
These meatballs pair wonderfully with a crisp green salad or roasted vegetables. For a different twist, try serving them alongside Sesame Ginger Chicken Meatballs With Rice for inspiration on complementary dishes.
Can I use a different cheese in the polenta?
Definitely! While mozzarella melts smoothly, you can substitute Parmesan for a sharper taste or cheddar for a more robust flavor. Just be sure to shred it finely so it melts evenly into the polenta.
Keep Cooking
- Creamy Tomato Basil Turkey Meatball Soup – A warming twist on classic meatballs, perfect for soup lovers.
- Sesame Ginger Chicken Meatballs With Rice – Explore a savory Asian-inspired flavor profile for your next meal.
- Simple Homemade Barbecue Sauce – Make your own tangy BBQ sauce to customize the flavor in this recipe.
- Creamy Cheesy Polenta – Master the perfect polenta base to pair with all kinds of dishes.
Bring It Home
There’s something truly special about a dish that combines the rich, tangy goodness of barbecue with the creamy comfort of cheesy polenta. These Sticky BBQ Chicken Meatballs with Cheesy Polenta bring that perfect harmony to your table with ease and finesse. Whether you’re feeding family, guests, or just treating yourself, this recipe is sure to satisfy and impress. Dive in, savor each bite, and enjoy the warm, sticky, cheesy goodness that only a home-cooked meal can deliver.
Share on Pinterest
Sticky BBQ Chicken Meatballs with Cheesy Polenta
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, onion powder, paprika, salt, and pepper. Mix until just combined without overmixing.
- Shape the mixture into small meatballs about 1 to 1.5 inches in diameter. You should get roughly 16 meatballs. Set aside.
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 5-6 minutes, turning occasionally, until browned on all sides but not cooked through. Remove and set aside.
- Reduce heat to low and pour barbecue sauce into the skillet. Add browned meatballs back into the sauce, turning to coat evenly. Cover and simmer gently for 10 minutes until cooked through.
- Bring 2 cups of water to a boil in a medium saucepan. Slowly whisk in the polenta to prevent lumps. Reduce heat to low and stir frequently until polenta thickens and is tender, about 5-7 minutes.
- Remove from heat and stir in shredded mozzarella cheese and a drizzle of olive oil for extra creaminess.
- Spoon a generous portion of cheesy polenta onto each plate. Top with sticky BBQ chicken meatballs and sauce. Sprinkle chopped parsley over top for garnish. Serve immediately.
Notes
- Ground chicken with some fat content will yield juicier meatballs.
- Simmering meatballs in BBQ sauce is essential for sticky, flavorful coating.
- Add a pinch of cayenne or chili powder for a spicy kick.
- If polenta thickens too much on standing, stir in warm water or broth before serving.
- Store meatballs and polenta separately for best refrigeration and reheat gently to maintain texture.
