Crockpot BBQ Chicken Meatballs Recipe

INGREDIENTS

• 1 pound ground chicken
• 1 large egg
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• ½ cup Panko bread crumbs
• ⅓ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cups BBQ sauce

INSTRUCTIONS

• Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper and spray lightly with nonstick spray. Set aside.
• In a large bowl, gently combine the chicken, egg, oil, mustard, bread crumbs, Parmesan, garlic and onion powders, Italian seasoning, salt, and pepper.1 pound ground chicken,1 large egg,1 tablespoon olive oil,1 teaspoon Dijon mustard,½ cup Panko bread crumbs,⅓ cup grated Parmesan cheese,½ teaspoon garlic powder,½ teaspoon onion powder,½ teaspoon Italian seasoning,½ teaspoon kosher salt,¼ teaspoon ground black pepper
• Form into firm 1-inch meatballs. Place meatballs on prepared baking sheet.
• Bake for 10-12 minutes.
• Transfer the meatballs to the crockpot insert. Pour the BBQ sauce over the meatballs and stir to coat. Cook on low for 1-2 hours until warmed through.2 cups BBQ sauce

NOTES

• Storage: Store meatballs in an airtight container in the refrigerator for up to 4 days.
• Make Ahead: Follow the recipe through step 4. Freeze cooked meatballs in an airtight container for up to 2 months. When ready to serve, transfer the frozen meatballs to the crockpot and continue with step 4. Add an extra hour to the slow cook time.