Baked Avocado Chicken Meatballs in Barbecue sauce

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.

We all know that avocados are one of the super foods. My friend Helen Nichols from well-beingsecrets has a well written article on the  Science-Backed Health Benefits of Avocados and has included this recipe along with her favorite avocado recipes.  featureballs6.jpg

Meatballs are always a fun food when served by themselves on a toothpick. These baked meatballs are made with ground chciken, 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.

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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:)

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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

1/4 cup minced red onion

2 garlic cloves, minced

1/3 cup mashed avocado

1/4 cup drained sun dried tomato, discard oil and chop coarsely

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1 tablespoon vegetable oil

1/2 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

 

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