BBQ Chicken Meatball Bowl

I’m calling this BBQ sauce for lack of a better descriptor. This sauce is actually a riff on the burger sauce I made a few nights prior involving spicy mustard, chipotle Choula and Kewpie mayo.

It also works well as the base for a meatball dressing.

gluten-free, paleo

BBQ Chicken Meatball Bowl


2 medium carrots, chopped

1 Tbsp. honey

2 Tbsp. neutral oil

2 tsp. garlic powder

1 tsp. red pepper flakes

Salt & pepper

Preheat your oven to 375F/220C. Toss the carrots with the rest of the ingredients and spread out in a single layer on a baking sheet that’s been lined with silicone or tinfoil. Bake about 25 minutes or until desired brownness has been reached.

While the carrots are working, make the meatballs and sauce.


1 lb. ground chicken

1 tsp. dried oregano

2 Tbsp. coconut aminos

1.5 Tbsp. tomato paste

1 Tbsp. onion powder

1 Tbsp. garlic powder

1/2 tsp. baking powder mixed with 1 tsp. water

Mix all meatball ingredients together by hand – warning: the mix will feel a little wet if you’re not used to making meatballs by this method. Shape into ping pong ball sized meatballs and drop into a large pan where you’ve brought a few good glugs neutral oil up to medium high heat.

Fry until browned on all sides, being sure to turn gently as the balls will be a bit delicate until 2 sides are cooked.


2 Tbsp. tomato paste

2 tsp. garlic powder

2 Tbsp. brown mustard

4 Tbsp. coconut aminos

1 Tbsp. honey

1/2 cup water

Salt & pepper

Whisk sauce ingredients together and simmer, stirring occasionally, until reduced by about half.

Serve alone or over a side of rice, shirataki noodles, spaghetti or spaghetti squash. Serves 3 – 4

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