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Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe

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4 from 10 reviews

These easy baked chicken meatballs are a simple, flavorful, and healthier alternative to traditional meatballs. Made with lean ground chicken, parmesan, and fresh herbs, they are baked to perfection and served with a delicious lemon butter herb sauce. Perfect as a main dish over pasta or zucchini noodles, these meatballs are both versatile and crowd-pleasing.

Ingredients

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: crushed red pepper flakes for serving

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (204°C) and prepare a baking sheet by lining it with parchment paper or spraying with nonstick spray. This ensures the meatballs won't stick and make cleanup easier.
  2. Mix the meatball ingredients: In a large bowl, combine the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, grated parmesan, minced garlic, salt, black pepper, onion powder, dried oregano, and fresh parsley. Mix thoroughly with a large spoon or spatula until all ingredients are evenly incorporated.
  3. Shape the meatballs: Using about 2 tablespoons (30–35g) of the mixture each time, scoop and roll into balls with your hands. Place each meatball onto the prepared baking sheet. You should be able to make approximately 35 meatballs in total.
  4. Bake the meatballs: Place the baking sheet in the preheated oven and bake for 20 minutes or until the meatballs are cooked through. Confirm doneness by inserting an instant-read thermometer; the internal temperature should read 165°F (74°C).
  5. Prepare the lemon herb butter sauce: While the meatballs bake, melt the unsalted butter with the fresh lemon juice in a small saucepan over medium heat. Once melted, add the minced garlic and cook, stirring occasionally, until fragrant—about 1 minute. Be careful not to brown the garlic. Remove the saucepan from heat and stir in the fresh parsley, thyme, oregano, and a pinch of salt.
  6. Glaze the meatballs: When the meatballs come out of the oven, brush or spoon the lemon herb butter sauce over them generously. Save any extra sauce for serving alongside the meatballs.
  7. Serve: Serve the meatballs warm, optionally sprinkled with crushed red pepper flakes if you enjoy a bit of heat. These meatballs are delicious over pasta or zucchini noodles for a complete meal.
  8. Store leftovers: Keep any leftovers covered tightly in the refrigerator for up to one week for best quality and freshness.

Notes

  • Use 94% lean ground chicken for best texture and flavor without excessive fat.
  • If you prefer gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
  • The lemon herb butter sauce adds brightness and moisture to the meatballs, but you can adjust the herbs to your preference.
  • These meatballs freeze well; store fully cooled meatballs in an airtight container or freezer bag for up to 3 months.
  • Ensure the internal temperature of 165°F (74°C) for food safety when cooking ground chicken.

Find it online: https://cookedbygrace.com/easy-baked-chicken-meatballs-with-lemon-herb-butter-sauce-recipe/