Chicken Meatball Skewers
Ancient Crunch
Dinner
Whether you're hosting a backyard BBQ, prepping a game-day snack board, or just want to mix up your weekly dinner rotation, these chicken meatball skewers made with French Onion Vandy Crisps bring the perfect bite every time.
Ingredients
- ⅔ cup French Onion Vandy Crisps, crumbled
- 1 lb ground chicken (92% lean)
- 1 egg
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup BBQ sauce
- 1 tbsp ketchup
- ¼ cup parmesan cheese, shredded or grated
- 30 mozzarella balls
- 30 cherry tomatoes
- 30 blueberries
- Balsamic glaze, for topping
- 15 skewers
Directions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the Vandy Crisps until fine and crumbly. These will act like breadcrumbs, but better. They add salty crunch and punchy onion flavor.
- In a large bowl, combine ground chicken, egg, garlic powder, onion powder, BBQ sauce, ketchup, Parmesan, and your chip crumbles. Use your hands to mix until everything is well incorporated.
- Line a baking sheet with parchment and spray with olive oil. Use a 1-tablespoon scoop to portion out the mixture. Roll each portion into a ball and place it on the sheet.
- Cook for 30 minutes, or until the meatballs are golden brown and cooked through. Let them cool completely before assembling.
- Once the meatballs are cooled, it’s go time. On each skewer, thread in this order: Cherry tomato, mozzarella ball, blueberry, chicken meatball. Then, repeat the pattern once more.
- Drizzle the assembled skewers with balsamic glaze, focusing on the tomato and mozzarella sections for that sweet-acidic pop.
- Place on a serving platter then serve and enjoy!
