Description
These Easy Baked Chicken Meatballs are a flavorful and healthy alternative to traditional beef meatballs. Made with lean ground chicken and seasoned with garlic, parmesan, and fresh herbs, they are baked to perfection and finished with a luscious lemon garlic herb butter sauce. Perfect served over pasta or zucchini noodles, these meatballs are juicy, tender, and packed with vibrant flavors.
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 Garlic 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 the Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or spray it with nonstick spray to prevent the meatballs from sticking.
- Make the Meatball Mixture: In a large bowl, use a spoon or spatula to thoroughly mix together ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, Parmesan cheese, minced garlic, salt, black pepper, onion powder, dried oregano, and fresh parsley until combined evenly.
- Shape the Meatballs: Scoop out about 2 tablespoons (30–35g) of the mixture at a time. Roll each portion between your palms to form a ball, then place it on the prepared baking sheet. Repeat this process until all the mixture is used, making approximately 35 meatballs.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20 minutes, or until fully cooked. To ensure doneness, insert an instant-read thermometer into the center of a meatball; it should read 165°F (74°C).
- Prepare the Lemon Garlic Herb Butter Sauce: While the meatballs bake, combine unsalted butter and fresh lemon juice in a small saucepan over medium heat. Cook until the butter melts completely. Add minced garlic and cook, stirring occasionally, until fragrant—about 1 minute—being careful not to brown the garlic. Remove from heat and stir in chopped parsley, thyme, oregano, and a pinch of salt.
- Brush Meatballs with Sauce: Once the meatballs come out of the oven, generously brush or spoon the lemon garlic herb butter sauce over them. Reserve some sauce for serving alongside the meatballs.
- Serve: Serve the warm meatballs with the remaining sauce on the side. These pair beautifully with pasta, zucchini noodles, or your favorite side. Optionally, sprinkle with crushed red pepper flakes to add a touch of heat.
- Store Leftovers: Any leftover meatballs and sauce should be stored tightly covered in the refrigerator and consumed within one week for optimal freshness.
Notes
- Use 94% lean ground chicken for a healthier, less fatty meatball.
- Check meatball doneness with an instant-read thermometer to avoid under- or overcooking.
- You can substitute fresh herbs with dried, but fresh herbs provide more vibrant flavor.
- For a gluten-free option, replace the breadcrumbs with gluten-free breadcrumbs.
- The lemon garlic herb butter sauce adds moisture and zest, but can be omitted if desired.
- Meatballs can be prepared ahead and refrigerated before baking to save time.
Nutrition
- Serving Size: 3 meatballs (about 105g)
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 75 mg
