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Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe

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4 from 11 reviews

This recipe for Easy Baked Chicken Meatballs delivers juicy, flavorful meatballs made with lean ground chicken and aromatic herbs. Baked to perfection and finished with a luscious garlic lemon butter sauce infused with fresh herbs, these meatballs are versatile and perfect for serving over pasta or zucchini noodles. Ready in just 40 minutes, they're a healthy, crowd-pleasing dinner option.

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

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

  1. Preheat and Prepare: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or spray it with nonstick spray to prevent sticking, then set it aside.
  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 freshly chopped parsley. Mix thoroughly with a spoon or spatula until all ingredients are well incorporated.
  3. Shape Meatballs: Scoop about 2 tablespoons (30–35g) of the meat mixture and roll it between your hands to form a ball. Place each meatball on the prepared baking sheet. Repeat until you have made approximately 35 meatballs.
  4. Bake the Meatballs: Place the baking sheet into the preheated oven and bake the meatballs for 20 minutes or until fully cooked. Verify doneness by using an instant-read thermometer; the internal temperature should reach 165°F (74°C).
  5. Make the Herb Butter Sauce: While the meatballs bake, melt the unsalted butter in a small saucepan over medium heat. Stir in the fresh lemon juice. Add the minced garlic and cook for about 1 minute, stirring occasionally until fragrant, making sure not to burn the garlic. Remove from heat and stir in the chopped parsley, thyme, oregano, and a pinch of salt.
  6. Brush Sauce on Meatballs: Once the meatballs come out of the oven, generously brush or spoon the warm herb butter sauce onto them. Reserve some sauce for serving, and if desired, sprinkle with crushed red pepper flakes for a subtle kick.
  7. Serve: Serve the warm meatballs with the remaining herb butter sauce. They pair wonderfully with pasta, zucchini noodles, or your favorite side dish.
  8. Store Leftovers: Store any leftover meatballs and sauce tightly covered in the refrigerator for up to one week.

Notes

  • Using lean ground chicken helps keep meatballs tender without excess fat.
  • Check meatball temperature with a thermometer to ensure safe cooking.
  • Breadcrumbs and parmesan add moisture and flavor; substitute with gluten-free breadcrumbs if needed.
  • Fresh herbs in the sauce brighten the flavor and complement the chicken perfectly.
  • The lemon butter sauce can be doubled if you prefer extra sauce for dipping or drizzling.
  • Meatballs can be served over pasta, rice, or vegetable noodles for a complete meal.
  • Leftovers can be reheated gently in the oven or microwave to maintain moisture.

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