BAKED BARBECUE CHICKEN MEATBALLS WITH AVOCADO
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5 from 2 votes

Baked Barbecue Chicken Meatballs with avocado (gluten free)

Incredible chicken meatballs baked in muffin tin!! Moist, saucy, easy and delicious baked barbecue chicken meatballs with avocado are easy enough for weeknight dinner and great for meal prep. 
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Main Course
Cuisine: American
Servings: 10 meatballs
Author: Maria Doss

Ingredients

  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup mashed avocado
  • 1/4 cup barbecue sauce
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1 pinch red pepper flakes

Additional ingredient

Instructions

  • Preheat oven to 450 degrees F with oven rack placed in the middle of the oven. Grease a standard muffin tin with non-stick cooking spray and set aside.
  • Add all ingredients into a large bowl and mix thoroughly. 
    Divide about 1/4 cup measure mixture into each of 10 muffin cups (an ice cream scoop comes very handy). 
  • Smear the tops with additional barbecue sauce. 
  • Bake for 21-22 minutes, until cooked through. 
    [Optional step - Turn oven off (with muffin tin still in the oven) and turn on broiler mode. Let the meatballs broil for just a minute or two to caramelize the tops] 
  • Remove pan and place on a wire rack to cool slightly before serving.

To meal prep Bbq chicken meatballs

  • Place cooled meatballs into meal prep containers with carrots and corn on the cob or corn kernels.