BBQ Chicken Meatball Bowls

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

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1. Preheat oven to 425 degrees and brush two sheet pans with oil.
2. 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.
3. Unroll pizza dough and press into second sheet pan. Top with grated smoked provolone.
4. 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~

1. Whisk all Sweet and Spicy BBQ Sauce ingredients together until combined.
2. Whisk together mayonnaise, rice wine vinegar and sugar and toss slaw together.
3. Put all Quick-Pickled Shallot ingredients in a jar with a lid, cover and shake until well mixed.

To serve~

1. Mound slaw on one half of serving bowls.
2. Arrange chicken meatballs next to slaw and drizzle with Sweet and Spicy BBQ Sauce. Garnish with Quick-Picked Shallots.
3. Add a few Smoked Provolone Toasts to each bowl.

Enjoy!

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