Chicken meatballs and cornbread appetizer
Chicken meatballs and cornbread appetizer with BBQ sauce is a fun, flavorful twist on party food that’s perfect for game day and entertaining!
Yield: 14 -15 appetizer squares
Ingredients
- 1 8 x8 pan of cornbread (homemade or prepared to package directions)
- 1 (12 oz.) package Aidells Caramelized Onion chicken meatballs
For the BBQ glaze (optional)
- ½ cup prepared BBQ sauce
- Squeeze of lemon juice
- Pinch of black pepper
Instructions
- 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!
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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.
Nutrition
Serving: 1serving | Calories: 67kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 202mg | Sugar: 4g
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