Ginger-Teriyaki BBQ Chicken Meatballs



2 pounds 98-percent fat-free ground chicken
1 egg
1 tablespoon fresh ground ginger (or ginger paste)
1 teaspoon garlic powder
Ground pepper
Olive oil spray


1 6-ounce can tomato paste
1/2 cup teriyaki sauce
1/2 cup apple cider vinegar
1⁄3 cup brown sugar
1 teaspoon ground ginger, dried


  1. Preheat the oven to 400°F.
  2. Spray 2 large 9×11-inch Pyrex pans with olive oil.
  3. To make the meatballs, combine the ground chicken, egg, ground ginger, garlic powder and ground pepper in a large mixing bowl. Evenly mix the ingredients together. Create 30 meatballs each the size of a table tennis ball.
  4. Place meatballs in the pans, spacing them evenly. Cover the pans with foil and bake for 15 minutes.
  5. Remove foil and bake for another 15 minutes until meatballs are slightly browned and have an internal temperature of 165°F.
  6. Meanwhile, combine all of the sauce ingredients in the slow cooker. Add the cooked meatballs and coat evenly with sauce. Cover and cook on high for 1 to 1½ hours until meatballs are fully glazed.
  7. Serve meatballs as an appetizer on their own, or serve on a whole wheat hoagie roll.

Nutrition Information

Serves 15 (Serving size: 2 meatballs)

Calories 110; Total fat 2g; Sat. fat 1g; Chol . 46mg; Sodium 493mg; Carb . 9g; Fiber 1g; Sugars 8g; Protein 14g; Potassium 263mg; Phosphorous 123mg

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Brittany Chin Jones

Brittany L. Chin Jones, MS, RD, LD is the owner of Blush Nutrition, LLC and the Communications Chair of the Thirty and Under in Nutrition and Dietetics member interest group for the Healthy Nutrition Academy. She has served as the President of the Piedmont Dietetic Association and the PR-Media Chair for the South Carolina Academy of Dietetics. Follow her at, and on Twitter @BrittanyChinRD and Pinterest.