Description
These Easy Baked Chicken Meatballs are tender, flavorful, and baked to perfection. Made with lean ground chicken and a blend of herbs, garlic, and parmesan cheese, they’re finished with a zesty lemon butter herb sauce for an irresistible, savory flavor. Perfect for a quick weeknight dinner served over pasta or zucchini noodles.
Ingredients
Scale
Meatballs
- 2 pounds (907g) ground chicken (94% lean)
- 1 large egg
- 2 Tablespoons (30ml) olive oil
- 1 teaspoon Worcestershire sauce
- 3/4 cup (84g) breadcrumbs
- 1/2 cup (50g) grated parmesan cheese
- 2–3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 Tablespoons finely chopped fresh parsley
Lemon Herb Butter Sauce
- 1/4 cup (56g; 4 Tbsp) unsalted butter
- 2 Tablespoons (30ml) fresh lemon juice
- 2 cloves garlic, minced
- 2 Tablespoons finely chopped fresh parsley leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh oregano leaves
- Pinch of salt
- Optional for serving: crushed red pepper flakes
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or spray it with nonstick cooking spray to prevent sticking.
- Mix meatball ingredients: In a large bowl, combine the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, grated parmesan cheese, minced garlic, salt, black pepper, onion powder, dried oregano, and chopped fresh parsley. Use a large spoon or spatula to mix until just combined.
- Form meatballs: Scoop approximately 2 tablespoons (30–35g) of the meat mixture and roll it into a ball using your hands. Place each meatball onto the prepared baking sheet. Repeat this process until all the mixture is used, making around 35 meatballs.
- Bake the meatballs: Bake the meatballs in the preheated oven for 20 minutes, or until cooked through. To ensure doneness, insert an instant-read thermometer into the center of a meatball—it should read 165°F (74°C).
- Prepare lemon herb butter sauce: While meatballs bake, melt the unsalted butter with fresh lemon juice in a small saucepan over medium heat. Once melted, add minced garlic and cook for about 1 minute, stirring occasionally until fragrant but not browned. Remove from heat and stir in chopped fresh parsley, thyme, oregano, and a pinch of salt.
- Brush meatballs with sauce and serve: When meatballs are done, brush or spoon the lemon herb butter sauce over them generously. Serve the meatballs warm, topped with extra sauce and, if desired, a sprinkle of crushed red pepper flakes. They pair perfectly with pasta or zucchini noodles.
- Store leftovers: Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 1 week.
Notes
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- You can substitute fresh herbs with 1 teaspoon each dried herbs if fresh are unavailable, but fresh is preferred for best flavor.
- For a gluten-free option, replace regular breadcrumbs with gluten-free breadcrumbs.
- Use a light hand when mixing to avoid tough meatballs; mix just until combined.
- Leftover sauce can be reheated gently on the stovetop before serving.
Nutrition
- Serving Size: 3 meatballs (approx. 105g)
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
