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Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe

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4 from 8 reviews

These Easy Baked Chicken Meatballs are a flavorful and healthy twist on the classic meatball recipe. Made with lean ground chicken, parmesan cheese, fresh herbs, and a zesty lemon butter sauce, they are perfect for a quick dinner or meal prep. Baked to perfection and served warm with an herby, buttery sauce, they're delicious over pasta or zucchini noodles.

Ingredients

Meatballs

  • 2 pounds (907g) ground chicken (94% lean recommended)
  • 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 and prepare baking sheet: 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. Set it aside for use later.
  2. Mix 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 chopped parsley. Use a large spoon or spatula to mix everything thoroughly until evenly combined.
  3. Shape the meatballs: Scoop out portions of the mixture about 2 tablespoons (30-35g) each. Using your hands, roll each portion into a ball. Place the formed meatballs evenly spaced on the prepared baking sheet. You should get around 35 meatballs total.
  4. Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20 minutes, or until cooked through. Check doneness by inserting an instant-read thermometer into a meatball; it should read 165°F (74°C) when fully cooked.
  5. Make the lemon herb butter sauce: While the meatballs bake, melt the unsalted butter with fresh lemon juice in a small saucepan over medium heat. Once melted, add the minced garlic and cook for about 1 minute, stirring occasionally, until fragrant but not browned. Remove the pan from heat and stir in the fresh parsley, thyme, oregano, and a pinch of salt.
  6. Coat the meatballs: When the meatballs are out of the oven, brush or spoon the warm lemon herb butter sauce over them generously. Save some of the sauce for serving alongside.
  7. Serve: Serve the warm meatballs with the remaining herb butter sauce. They pair wonderfully over pasta, zucchini noodles, or your preferred side. Optionally, sprinkle with crushed red pepper flakes for a bit of heat.
  8. Store leftovers: Store any leftover meatballs in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.

Notes

  • Use 94% lean ground chicken to keep meatballs moist but not greasy.
  • Baking on parchment paper helps with easy cleanup and prevents sticking.
  • The lemon herb butter sauce adds a fresh, tangy flavor that complements the chicken perfectly.
  • Breadcrumbs help bind the meatballs and provide a tender texture.
  • Check internal temperature to ensure meatballs are safely cooked through (165°F/74°C).
  • For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
  • These meatballs freeze well—freeze cooked meatballs and thaw/reheat when needed.
  • Serve with your favorite pasta, noodles, or even on a salad for a complete meal.

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