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Chicken Meatballs

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Juicy, tender, and brushed with lemon garlic herb butter, these baked chicken meatballs are a lighter twist on a classic comfort food. Easy to make, healthier than beef meatballs, and freezer-friendly.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 35 meatballs (7 servings, 5 meatballs per serving)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

2 pounds ground chicken

1 large egg

2 tablespoons olive oil

1 teaspoon Worcestershire sauce

3/4 cup breadcrumbs

1/2 cup 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

1/4 cup unsalted butter

2 tablespoons 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 oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, Parmesan, garlic, salt, pepper, onion powder, dried oregano, and parsley until well mixed.
  3. Roll mixture into balls (about 2 tablespoons each) and place on the baking sheet, yielding about 35 meatballs.
  4. Bake for 20 minutes, or until meatballs reach an internal temperature of 165°F (74°C).
  5. Meanwhile, make the sauce: melt butter with lemon juice in a small saucepan. Stir in garlic and cook 1 minute until fragrant. Remove from heat and stir in parsley, thyme, oregano, and a pinch of salt.
  6. Brush or spoon sauce over hot meatballs. Garnish with red pepper flakes if desired and serve warm.

Notes

  • Substitute ground turkey or beef for chicken.
  • Use panko, Italian seasoned, whole wheat, or gluten-free breadcrumbs.
  • Swap Parmesan with mozzarella or feta.
  • Use dried herbs instead of fresh (half the amount).
  • Serve with pasta, zucchini noodles, rice, or quinoa.
  • Refrigerate leftovers up to 1 week or freeze for up to 2 months.

Nutrition

Find it online: https://cheftinaskitchen.com/chicken-meatballs/