- April 26, 2014 at 11:54 pm #341330mosParticipant
This is an almost dump…well…kinda sorta…put all together, place in crockpot, as instructed below.
Makes a fabulous appetizer, main dish over pasta, potatoes, or rice; or sub sandwiches:
Barbeque Chicken Meatballs
1 pound chicken thighs, boneless, without skin, or use purchased ground chicken
2 slices bread, torn
3 tbs milk
1/4 cup coarsely chopped onion
1/2 tsp minced garlic
1/2 tsp ground thyme’
1/2 tsp dried rubbed sage
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cayenne pepper
1 cup barbecue sauce
Cut the chicken into small chunks, trimming and discarding excess fat.
Soak the bread in the milk for a few minutes. In a food processor, combine the soaked bread with the chicken pieces, onion, garlic, thyme, sage, salt, black pepper, nutmeg, allspice, and cayenne. Process until ground and well blended.
Or, grind the chicken and onion in a meat grinder then mix with the remaining ingredients.
Put the chicken mixture in a bowl, cover, and chill for about 1 to 2 hours.
Heat the oven to 425°.
Line a baking pan with parchment paper or foil.
Keeping hands moist with a little water, shape the mixture into 1-inch meatballs and arrange on the parchment-lined baking pan. Bake for 18 to 22 minutes, or until cooked through. The meatballs should register at least 160° to 165° on a food thermometer inserted into the center of a meatball.
Heat the meatballs in a saucepan or slow cooker with the barbecue sauce until hot and nicely glazed.
Makes about 2 dozen meatballs. Personally…I go with the subs or serve over rice;-D
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