Description
These Easy Baked Chicken Meatballs are a flavorful and lighter alternative to traditional meatballs. Made with lean ground chicken and baked to juicy perfection, they are then brushed with a zesty lemon garlic herb butter sauce for an extra burst of taste. Perfect for serving with pasta, zucchini noodles, or enjoyed on their own, these meatballs are quick to prepare, freezer-friendly, and packed with fresh herbs and seasoning.
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 Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or spray it with nonstick cooking spray. This ensures an easy cleanup and prevents the meatballs from sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, grated Parmesan, minced garlic, salt, pepper, onion powder, dried oregano, and chopped fresh parsley. Use a large spoon or spatula to mix everything together thoroughly, ensuring all ingredients are evenly incorporated.
- Form Meatballs: Scoop approximately 2 tablespoons (30–35g) of the mixture and roll it into a ball using your hands. Place each formed meatball onto the prepared baking sheet. Continue this process until all the mixture is used, making about 35 meatballs in total.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for about 20 minutes. To ensure they are cooked through, insert an instant-read thermometer into the center of a meatball—the internal temperature should read 165°F (74°C).
- Prepare Lemon Garlic Herb Butter Sauce: While the meatballs are baking, 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, for about 1 minute until fragrant, being careful not to brown the garlic. Remove the saucepan from heat and stir in the chopped fresh parsley, thyme, oregano, and a pinch of salt.
- Brush Meatballs with Sauce: When the meatballs come out of the oven, generously brush or spoon the lemon garlic herb butter sauce onto them. Reserve some sauce for serving. For a little heat, sprinkle crushed red pepper flakes over the meatballs if desired.
- Serve: Serve the warm meatballs with the remaining herb butter sauce alongside pasta, zucchini noodles, or enjoy them on their own as a flavorful dish.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 1 week, ensuring freshness for future meals.
Notes
- These meatballs are baked, making them a lighter alternative to fried versions.
- They can be made ahead and frozen either before or after baking for convenience.
- Use fresh herbs for the best flavor in the butter sauce.
- Perfect served with pasta, zucchini noodles, or as a protein-packed snack.
- Check doneness with a meat thermometer to ensure safety and juiciness.
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 333
- Sugar: 1 g
- Sodium: 585 mg
- Fat: 16.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 9.8 g
- Fiber: 0.8 g
- Protein: 34 g
- Cholesterol: 142.7 mg
