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Surly Hell BBQ Chicken Meatballs

These Surly Hell BBQ Chicken Meatballs are the perfect party appetizer! Chicken makes them lean and healthy, while the homemade BBQ sauce leaves them spicy, lip smacking, and absolutely addictive. They’re baked, but can be kept warm in your slow cooker or crockpot! Make a HUGE batch, of these - they go fast!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizers & Snacks
Servings: 30 meatballs

Ingredients

For the chicken meatballs:

  • 2 lbs ground chicken
  • 1/2 yellow onion finely minced
  • 2 clove garlic, finely minced
  • Salt & Pepper
  • Few dashes Worcestershire sauce

For the Surly Hell BBQ sauce:

  • 12 oz Surly Hell beer (or your favorite lager style beer)
  • 28 oz tomato sauce
  • 3/4 cup ketchup
  • 1/4 Cup tomato paste
  • 1/4 cup brown sugar
  • Chopped green onions, for serving

Instructions

For the Surly Hell BBQ sauce:

  • First, get the BBQ sauce started. This will need to boil down for about an hour, so do this first so it will cook while you prep the meatballs!
  • Add Surly Hell (or favorite beer), tomato sauce, ketchup, tomato paste, and brown sugar in a large sauce pan. Stir thoroughly to combine.
  • Allow to simmer on medium-low heat, stirring occasionally. Be careful - it may spatter when you stir it! Allow it to simmer until reduced to your liking, about an hour. You can continue to reduce it more, which will intensify the flavors and yield a thicker sauce.

For the meatballs:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, combine ground chicken, minced onion, and garlic. Add a few dashes of Worcestershire, and some salt and pepper to taste. Mix thoroughly to combine.
  • Using an ice cream scoop to keep the meatballs uniform, scoop the meat mixture in to small balls. Place on baking sheet. Bake for 20 minutes, or until cooked through.
  • Remove from oven, allow to cool slightly.
  • When ready to serve, toss meatballs in about a cup of the sauce. Serve with additional sauce for dipping, and garnish with green onions, if desired.