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Homemade Sticky BBQ Chicken Meatballs with Cheesy Polenta photo

Sticky BBQ Chicken Meatballs with Cheesy Polenta

These Sticky BBQ Chicken Meatballs with Cheesy Polenta are irresistibly flavorful and comforting, combining tender meatballs with creamy, cheesy polenta for an easy, satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 cup barbecue sauce
  • 2 tablespoons olive oil
For the Cheesy Polenta
  • 2 cups water
  • 1 cup polenta
  • 1/2 cup shredded mozzarella cheese
  • olive oil a drizzle
  • chopped parsley for garnish

Equipment

  • Mixing bowl
  • Large skillet
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Serving plates or bowls

Method
 

Meatballs
  1. 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.
  2. Shape the mixture into small meatballs about 1 to 1.5 inches in diameter. You should get roughly 16 meatballs. Set aside.
  3. 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.
  4. 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.
Cheesy Polenta
  1. 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.
  2. Remove from heat and stir in shredded mozzarella cheese and a drizzle of olive oil for extra creaminess.
To Serve
  1. 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.