BBQ Chicken Meatballs

Paleo & Whole30 with Modifications


1lb Ground Chicken

1/2 Cup Grated Smoked Mozzarella Cheese (Omit for Whole30)

1/2 Cup Crushed Pork Rinds (Replace with almond flour to make Whole30 compliant)

1/4 Cup Finely Chopped Red Onion

1 Large Egg

2 Garlic Cloves, Minced

2 tbsp Chopped Fresh Cilantro

1/2 tsp Salt

1/4 tsp Freshly Ground Black Pepper

1/4 tsp Smoked Paprika

2 tbsp Extra-Virgin Olive or Avocado Oil

1/4 cup Noble Made Classic BBQ Sauce, plus additional for serving


  1. In a large bowl, use your hands to combine the ground chicken, mozzarella, pork rinds, onion, egg, garlic, 1 tablespoon of the cilantro, salt, pepper, and paprika.
  2. Scoop 1 tablespoon of the meatball mixture into your hands and roll it into a 1- 1/2-inch ball. Set aside on a plate and repeat with the remaining meatball mixture.
  3. In a large cast-iron skillet over medium heat, heat the olive oil.
  4. Working in batches to keep from overcrowding the skillet, place the meatballs in the pan, spacing them about 2 inches from one another. Fry until browned all over and cooked through, about 6 minutes total. Transfer the meatballs to a paper towel–lined plate.
  5. When you’ve cooked all the meatballs, turn off the heat and drain the remaining oil from the skillet.
  6. Return the meatballs to the pan and add the Noble Made Classic BBQ Sauce and toss to coat.
  7. Serve with the remaining 1 tablespoon cilantro sprinkled on top.

Recipe created by Michelle Smith, from The Whole Smiths. Read the full blog post here!