Gourmet Made Deliciously Simple

Cheesy BBQ Chicken Balls

These cheesy BBQ chicken balls with extra crispy crust are so soft and juicy inside. Perfect appetizer for any occasion!

These cheesy BBQ chicken balls with extra crispy crust are so soft and juicy inside. Perfect appetizer for any occasion!

As much as I love classic cocktail meatballs, it’s always great to switch things up. And if you feel uninspired with your regular appetizer options, consider these cheesy barbecue chicken meatballs.

These cheesy BBQ chicken balls with extra crispy crust are so soft and juicy inside. Perfect appetizer for any occasion!

Not only are they flavorful and cheesy inside with ultra-extra crispy crust on the outside, these chicken meatballs are ridiculously easy to make.

Simply mix together the main three ingredients and form into bite-size balls. I find it’s easier to form smooth balls if you slightly squeeze them instead of rolling between palms.

Then by dredging the balls in the flour, eggs and Panko, we’re building a foundation for perfectly crispy crust.

Since we’re using cooked chicken, such as leftover rotisserie chicken, we are frying them for only about a minute or two to create that beautiful golden crispy crust.

Cheesy BBQ Chicken Meatballs

For additional flavor boost, I created creamy BBQ ranch dip. It pairs really well with chicken balls.

These cheesy BBQ chicken balls with extra crispy crust are so soft and juicy inside. Perfect appetizer for any occasion!

Hope you enjoyed the recipe. 🙂

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Cheesy BBQ Chicken Balls

These cheesy BBQ chicken balls with extra crispy crust are so soft and juicy inside. Perfect appetizer for any occasion!

Yield: About 20 meatballs

Ingredients:

For chicken meatballs:
  • 2 cups (8oz) cooked shredded chicken
  • 2 cups (6oz) shredded mozzarella cheese
  • ¼ cup BBQ Sauce
  • 1/3 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup Panko, Japanese breadcrumbs
  • Vegetable oil for frying
For sauce:
  • ¼ cup ranch dressing
  • 2 tablespoons BBQ sauce
  • 2 tablespoons mayonnaise

Directions:

  1. In a large bowl, mix together chicken, cheese and BBQ sauce. Form into 1-inch balls. (Helpful tip: It’s easier to lightly squeeze the balls, instead of rolling, to make smooth balls.)
  2. Put flour, eggs and Panko in three separate dishes. Drench the chicken meatballs in the flour, then in the egg and finally in Panko.
  3. Heat the frying oil to 350°F (177°C). Fry the chicken balls for about 2 minutes, or until golden color.
  4. To make the dipping sauce, simply whisk together ranch, BBQ sauce and mayo in a small dish. Serve immediately.
All images and text ©Shinee D. for Sweet & Savory by Shinee

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4 comments

  1. Yum! These look and sound amazing! Your photos are mouth-watering. I found your blog through instagram, and I look forward to following you, Shinee! I just read your about page, and as someone who learned to cook by watching the Food Network, I consider those guys my friends as well ;).

  2. These are AMAZING, Shinee!!! Love that pic of one cut in half, it looks so good!

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