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.

Course Main Course

Cuisine American

Keyword baked bbq chicken meatballs

Prep Time 5

Cook Time 22

Total Time 27

Servings meatballs

Calories 127kcal

Author Maria Doss

Ingredients

1 pound ground chicken
1 large egg
½ cup shredded mozzarella cheese
⅓ cup mashed avocado
¼ cup barbecue sauce
2 tablespoons finely chopped onion
1 clove garlic, minced
¾ teaspoon salt
1 pinch red pepper flakes

Additional ingredient

⅓ cup additional barbecue sauce

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 ¼ 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.

Nutrition