Chicken meatballs and cornbread appetizer

Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes
Yields 14-15 appetizer squares     adjust servings

Chicken meatballs and cornbread appetizer with BBQ sauce is a fun, flavorful twist on party food that’s perfect for game day and entertaining!


  • 1 8x8 pan of cornbread (homemade or prepared to package directions)
  • 1 (12 oz.) package Aidells Caramelized Onion chicken meatballs

For the BBQ glaze (optional)

  • 1/2 cup prepared BBQ sauce
  • Squeeze of lemon juice
  • Pinch of black pepper


Prepare the cornbread according to package directions or use your favorite homemade recipe. Let the cornbread cool slightly then cut it into 16 squares.

Meanwhile, heat the Aidells meatballs in a skillet over medium heat for 8-10 minutes. Alternatively, you can warm them through in the oven at 375 for 8-12 minutes or microwave them on high for 2-3 minutes.

For the optional BBQ glaze: Bring BBQ sauce to a simmer in a small saucepan over medium-low heat and cook until reduced by half, about 10 minutes. Stir in lemon juice and pepper.

Let the glaze cool for a minute then brush the BBQ glaze onto the warmed up meatballs.

Place a meatball on each square of cornbread.

Serve with extra sauce, and toothpicks, on the side and enjoy!

Recipe Notes

You can use a store-bought cornbread mix or make your own from scratch. And if you need this to be a gluten-free appetizer, you can use a gluten-free cornbread mix.

Same for the BBQ sauce - make your own or pick up your favorite brand. I like to simmer it down in the pan so it thickens and can be basted over the meatballs as a glaze, but you could skip this step and just add some BBQ sauce to each meatball with extra for serving on the side.

I like to offer toothpicks with these to make it easier for guests to pick up, but we usually just dive in without them.

© 2018 Family Food on the Table. All rights reserved.