• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
KITCHEN @ HOSKINS
  • Valentine's Day
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Valentine's Day
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Valentine's Day
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Other

    Baked Avocado Chicken Meatballs in Barbecue sauce

    Published: Sep 28, 2016 · Modified: Jun 12, 2022 by Maria Doss · This post may contain affiliate links · Leave a Comment

    • Share!

    Easy baked meatballs with ground chicken and avocado. Serve with barbecue sauce on the side or coat the meatballs with sauce and spear with toothpicks.

    CLICK HERE for a revised recipe that goes great with barbecue and marinara sauce.

    Meatballs are always a fun food when served by themselves on a toothpick. These baked meatballs are made with ground chicken, avocado, Monterey jack and sun dried tomatoes.

    A super easy recipe! Mix all ingredients together, shape and bake. Again, my handy-dandy ice cream scoop makes the job much easier. If you make the meatballs bigger then you might have to increase the baking time. Bake until it feels firm to the touch.  You will notice some liquid on the sheet pan after baking, just discard it.

    You can serve these for appetizer / snack / my favorite- school lunch. I toss the meatballs in barbecue sauce, spear toothpicks and pack them up. Perfect for kids to enjoy and it is homemade with healthy ingredients:)

    CLICK HERE for a revised recipe that goes great with barbecue and marinara sauce.

    Baked Avocado Chicken Meatballs in Barbecue sauce

    Ingredients:

    16 ounces ground chicken

    1 egg

    ¼ cup minced red onion

    2 garlic cloves, minced

    ⅓ cup mashed avocado

    ¼ cup drained sun dried tomato, discard oil and chop coarsely

    ½ teaspoon salt

    ½ teaspoon red pepper flakes

    1 tablespoon vegetable oil

    ½ cup grated Monterey jack cheese

    to serve,

    barbecue sauce

    Preperation:

    Preheat oven to 400 degrees f. Grease a baking pan with non-stick cooking spray and set aside.

    Combine all ingredients in a large bowl and mix with your hands until thoroughly combined. Gently shape into 2 tablespoon size balls (I used my trusty ice cream scoop) and place on the prepared baking sheet, spacing evenly.

    Spray the tops with non-stick cooking spray.

    Bake for 18-20 minutes, until it feels slightly firm to touch.

    Serve hot with barbecue sauce on the side or toss the balls in some sauce and serve on toothpicks.

    Makes 16-18 balls

    « Kulfi Tres Leches Cupcakes
    Bleeding Candle Cookies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

    Valentine's Day

    • Air Fryer Lava Cake
    • Peanut Butter Balls Recipe (with Almond Flour)
    • Avocado Chocolate Mousse using Dates -Healthiest
    • Strawberry and Cream Bites
    • Triple Chocolate Muffins with Almond Flour
    • Chocolate Date Balls (4 Ingredients)

    Reader Favorite Recipes

    • Air Fryer Shrimp Tacos
    • Air Fryer Shrimp
    • Oat Flour Cookies
    • Oven Roasted Makhana
    • Buffalo Chicken Tenders
    • Walnut Smoothie

    Footer

    Copyright © 2022 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook