If you're a planner like me, it's so nice to have a new meal prep recipe to add to the weekly what's for dinner lineup, and these BBQ Chicken Meatball Bowls check all of the fast, fresh and fabulous boxes, my friends! Don't you just love it when things work out? I knew the chicken meatballs would take 15 minutes @425 degrees and was hoping the smoked provolone toasts would be about the same~ and as it turned out, they were at their golden bubbly best right at 15. And 15 minutes gives you enough time to whisk up the Sweet and Spicy BBQ Sauce, toss together the slaw and shake up the Quick-Pickled Shallots, too. I'm already looking forward to making these again! So satisfying.
For the chicken meatballs~
- 1 pound ground chicken
- 1 tablespoon fresh ginger, minced (or use ginger paste)
- 1/4 cup scallions, thinly sliced
- 1/4 cup panko bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
For the Smoked Provolone Toasts~
- 1 tube prepared pizza dough
- 8 ounces smoked provolone, grated
For the Sweet and Spicy BBQ Sauce~
- 1 cup ketchup
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes
For the slaw~
- 14 ounce deli coleslaw cabbage mix
- 1/2 cup real mayonnaise
- 1/4 cup rice wine vinegar
- 1/4 cup sugar
For the Quick-Pickled Shallots (optional, but such a nice garnish)~
- 1/2 cup thinly sliced shallots
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons white balsamic vinegar
- 2 teaspoons sugar
- Preheat oven to 425 degrees and brush two sheet pans with oil.
- Combine all chicken meatball ingredients in a medium mixing bowl and mix with your hands just until combined. Use a scoop to scoop out meatballs, roll into balls and place on one of the prepared sheet pans, leaving space between meatballs.
- Unroll pizza dough and press into second sheet pan. Top with grated smoked provolone.
- Bake meatballs and smoked provolone toasts in preheated oven for 15 minutes, watching toasts to prevent overbrowning. Remove from oven and slice cheese toast into triangles
While meatballs and cheese toast is baking~
- Whisk all Sweet and Spicy BBQ Sauce ingredients together until combined.
- Whisk together mayonnaise, rice wine vinegar and sugar and toss slaw together.
- Put all Quick-Pickled Shallot ingredients in a jar with a lid, cover and shake until well mixed.
To serve~
- Mound slaw on one half of serving bowls.
- Arrange chicken meatballs next to slaw and drizzle with Sweet and Spicy BBQ Sauce. Garnish with Quick-Picked Shallots.
- Add a few Smoked Provolone Toasts to each bowl.
Enjoy!