Easy Baked Chicken Meatballs with Herb Butter Lemon Sauce Recipe

If you’re looking for a dinner that’s both comforting and impressively flavorful without all the fuss, this Easy Baked Chicken Meatballs with Herb Butter Lemon Sauce Recipe is a total game changer. I absolutely love how tender and juicy these meatballs turn out, and that bright, buttery lemon sauce just lifts them to another level. Whether it’s a weeknight meal or you’re feeding a crowd, you’ll find that this recipe is super approachable and downright delicious. Trust me, once you try this, it’ll quickly become a go-to in your cooking rotation.

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Ingredients You’ll Need

Every ingredient in this recipe works together to build that perfect meatball—juicy, tender, and bursting with flavor. Using fresh herbs really makes a difference in the sauce, so don’t skip them if you can help it. Pro tip: grab good-quality breadcrumbs and fresh parmesan for the best results.

• Ground chicken: I usually pick 94% lean for balance between flavor and fat content; it keeps the meatballs moist.
• Egg: Helps bind everything together so the meatballs don’t crumble.
• Olive oil: Adds richness and prevents dryness.
• Worcestershire sauce: Just a splash gives great depth and umami.
• Breadcrumbs: I use plain, but seasoned can add a little extra flavor if you like.
• Grated parmesan cheese: This adds subtle saltiness and hardness which contrasts nicely with the soft meatballs.
• Garlic (minced): Both in the meatballs and sauce—because who can resist garlic?
• Salt and ground black pepper: Fundamentals for seasoning and bringing out all the flavors.
• Onion powder and dried oregano: These spices add a mild kick and herbaceous note.
• Fresh parsley: Chopped finely for freshness in meatballs and sauce.
• Unsalted butter: Key for that rich, velvety sauce without overpowering saltiness.
• Fresh lemon juice: Adds brightness and a refreshing zing to the butter sauce.
• Fresh thyme and oregano leaves: More fresh herbs to punch up the herb butter sauce.
• Optional – crushed red pepper flakes: Perfect if you want a little heat on top when serving.

Variations

I love encouraging you to make this recipe your own! Over time, I’ve tried lots of ways to tweak the meatballs and sauce, so you can easily customize based on what you like or what’s in your pantry.

• Spicy Kick: I sometimes add red pepper flakes directly into the meatball mix if I want some extra heat inside.
• Herb Swaps: Fresh basil or cilantro work beautifully in the herb butter lemon sauce if you want a different flavor profile.
• Cheese Variations: Instead of parmesan, try pecorino romano for a sharper cheese flavor.
• Gluten-Free: Use gluten-free breadcrumbs or crushed nuts to keep it gluten-friendly without losing texture.

How to Make Easy Baked Chicken Meatballs with Herb Butter Lemon Sauce Recipe

Step 1: Prep Your Oven and Mix the Meatball Ingredients

Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper or a good nonstick spray. This setup helps the meatballs bake evenly and prevents sticking—something I learned the hard way by scrubbing stuck-on bits later! Next, mix the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan, garlic, salt, black pepper, onion powder, dried oregano, and fresh parsley in a large bowl. I usually use my hands for thorough mixing—it’s quicker and helps evenly distribute everything without overworking the meat.

Step 2: Shape and Bake the Meatballs

Scoop out about 2 tablespoons of the mixture per meatball—this size is perfect for even cooking and bite-sized goodness. Roll each into a smooth ball and place them spaced out on your prepared baking sheet; you’ll get roughly 35 meatballs. Pop them into the oven and bake for about 20 minutes. To make sure they’re perfectly cooked, use an instant-read thermometer—the magic number is 165°F (74°C). This step saves so much guesswork and ensures juicy meatballs every time.

Step 3: Make the Herb Butter Lemon Sauce

While the meatballs bake, melt the butter in a small saucepan over medium heat, then stir in the fresh lemon juice. Add the minced garlic and cook just until fragrant—about a minute—making sure it doesn’t brown or burn, which can add bitterness. Remove from heat and mix in the fresh parsley, thyme, and oregano along with a pinch of salt. This sauce is where the magic happens: bright, herby, and rich all at once.

Step 4: Coat and Serve

Once your meatballs come out of the oven, brush or spoon the herb butter lemon sauce all over them. You’ll want to get each meatball coated—they soak up that sauce so beautifully. Save some sauce for serving on the side, and if you like a bit of heat, sprinkle crushed red pepper flakes over the top. Serve them warm over pasta, zucchini noodles, or even a fresh salad for a lighter option.

How to Serve Easy Baked Chicken Meatballs with Herb Butter Lemon Sauce Recipe

Garnishes

I love finishing these meatballs with a sprinkle of fresh parsley and a few generous cracks of black pepper for a fresh, colorful pop. Crushed red pepper flakes are my go-to if I’m serving guests who like a little heat—it adds just the right zing without overpowering the buttery lemon sauce.

Side Dishes

We often enjoy these meatballs over creamy mashed potatoes or my favorite garlic butter pasta. For a lighter meal, zucchini noodles or roasted seasonal veggies like asparagus or green beans complement the dish perfectly and soak up that delicious herb butter sauce.

Creative Ways to Present

Hosting a dinner party? Try serving these meatballs as party bites on skewers with a drizzle of the herb butter lemon sauce. I’ve also layered them on toasted baguette slices with a sprinkle of parmesan and fresh herbs for easy appetizers that always impress.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs store wonderfully in an airtight container in the refrigerator for up to one week. I like to keep the sauce separate, so I can reheat the meatballs without overcooking the butter.

Freezing

These meatballs freeze great! I usually flash-freeze them on a baking sheet first, then transfer to a freezer-safe bag or container. This way, they won’t stick together and I can grab just what I need. When ready, let them thaw overnight in the fridge or bake them straight from frozen at 350°F until heated through.

Reheating

Reheat gently in the oven or stovetop to keep them moist—sprinkle a little water or broth in your reheating dish and cover with foil to prevent drying out. Then, rewarm the herb butter lemon sauce separately and drizzle on before serving for that fresh, just-made flavor.

FAQs

Final Thoughts

This Easy Baked Chicken Meatballs with Herb Butter Lemon Sauce Recipe has truly become part of my family’s comfort food lineup. It’s simple enough for a weeknight, yet so flavorful that I feel like I’m serving something special every time. I hope you’ll enjoy making and sharing these as much as we do. Don’t be shy about adding your personal touches—this recipe is flexible and forgiving. Ready to impress yourself with juicy meatballs and zesty herb butter sauce? Let’s get cooking!

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