If you are searching for a dish that brings together comfort, brightness, and simplicity all on one plate, this Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe is an absolute winner. Juicy, tender chicken meatballs baked to perfection make for a healthier twist on a classic favorite, while the zesty lemon herb butter sauce adds an irresistibly fresh and buttery finish. With minimal ingredients and straightforward steps, this recipe is perfect for busy weeknights or casual dinner parties where you want to impress with bold flavors but without the fuss. Let me take you through everything you need to know to make this dish your new favorite!
Ingredients You’ll Need
The beauty of this dish lies in its simple yet carefully chosen ingredients, each playing a crucial role in building rich flavor and tender texture. From ground chicken that keeps things light and moist, to fragrant herbs that brighten the moment you taste the meatballs, this ingredient list packs a flavorful punch without overwhelming complexity.
- Ground chicken: Using 94% lean provides a healthy base while keeping the meatballs juicy.
- Large egg: Acts as a binder, holding all the ingredients together perfectly.
- Olive oil: Adds a hint of richness and helps in achieving a tender bite.
- Worcestershire sauce: Brings umami depth and a subtle tangy complexity.
- Breadcrumbs: These absorb moisture, ensuring the meatballs stay soft but not crumbly.
- Grated parmesan cheese: Injects an irresistible nutty and salty flavor.
- Garlic, minced: Adds a savory punch that wakes up the palate.
- Salt and ground black pepper: Essential seasonings balancing all the tastes.
- Onion powder: Provides mellow sweetness and enhances overall savoriness.
- Dried oregano: Offers a warm herbal note foundational to Italian-inspired dishes.
- Fresh parsley, finely chopped: Injects fresh green brightness and color.
- Unsalted butter: Forms the luscious base of the lemon herb butter sauce.
- Fresh lemon juice: Introduces vibrant acidity that lifts the entire dish.
- Fresh herbs (parsley, thyme, oregano): These add garden-fresh aromas and complexity to the sauce.
- Optional crushed red pepper flakes: For those who love a little heat to contrast the buttery richness.
How to Make Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe
Step 1: Prep and Mix the Meatball Ingredients
Begin by preheating your oven to a solid 400°F (204°C). Line a baking sheet with parchment paper or give it a quick spray with nonstick spray to prevent any sticking. In a large bowl, gently combine the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan, garlic, and all the seasonings and herbs. Mixing evenly but without overworking the meat ensures tender, juicy meatballs every time.
Step 2: Shape the Meatballs
Next, scoop out roughly 2 tablespoons (or 30–35 grams) of the mixture per meatball. Roll them carefully with your hands to create smooth, uniform balls. By aiming for this size, the meatballs will cook evenly and remain moist inside. Arrange them on the prepared baking sheet with a little space between each so that they bake beautifully rather than steam.
Step 3: Bake to Juicy Perfection
Pop your meatballs into the oven and bake for about 20 minutes. The key to knowing they’re done is using an instant-read thermometer; once it hits 165°F (74°C) internally, your meatballs are perfectly cooked—full of juiciness but safe to eat. This method takes out all the guesswork that sometimes ruins chicken dishes.
Step 4: Prepare the Lemon Herb Butter Sauce
While those meatballs bake, it’s time to make their dazzling partner: the lemon herb butter sauce. Melt the butter with fresh lemon juice in a small saucepan over medium heat. Then add the minced garlic and cook just until fragrant, about a minute, making sure it doesn’t brown. Remove from heat and stir in your freshly chopped parsley, thyme, and oregano. This sauce will elevate your meatballs from simple to spectacular.
Step 5: Finish and Serve
As soon as the meatballs come out of the oven, generously brush or spoon the lemon herb butter sauce all over them. The warm butter infuses its herby goodness, and if you like a touch of heat, sprinkle some crushed red pepper flakes on top. Serve them warm, with plenty of that extra sauce on the side to keep every bite glorious.
How to Serve Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe
Garnishes
Fresh herbs like a sprinkle of parsley or thyme leaves add vibrant color and aroma as an inviting final touch. A zest of lemon peel also pairs beautifully for those who crave extra citrus brightness. A light dusting of crushed red pepper flakes can offer a playful kick to cut through the buttery richness.
Side Dishes
These meatballs shine when paired with simple, wholesome sides. Think fluffy pasta or gluten-free zucchini noodles for a low-carb option that absorbs every drop of the lemon herb butter sauce. Roasted vegetables or a crisp green salad also add refreshing balance and texture to round out the meal.
Creative Ways to Present
If you want to impress guests or treat yourself to a little culinary flair, serve the meatballs nestled on toasted baguette slices as an appetizer platter. Or arrange them over creamy polenta or mashed potatoes for a comforting, soul-satisfying experience. They also make a fantastic protein boost for grain bowls topped with your favorite fresh vegetables.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs covered tightly in the refrigerator for up to one week. They maintain their tenderness and flavor well when chilled properly. This makes them a perfect meal prep option or easy grab-and-go snack for busy days.
Freezing
You can freeze baked meatballs by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to an airtight container or zip-top bag. This prevents sticking so you can pull out just the amount you want. Frozen meatballs stay delicious for up to three months.
Reheating
Reheat frozen or refrigerated meatballs gently in the oven at 350°F (175°C) until warmed through. You can also microwave them covered for a quicker option, or reheat in a skillet with a splash of water or broth to keep them moist. Don’t forget to top with extra lemon herb butter sauce to revive their full flavor.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works just as well and will still absorb the flavors beautifully. Just keep an eye on moisture levels, as turkey can occasionally be leaner and drier.
What type of breadcrumbs should I use?
Plain breadcrumbs are ideal to avoid overpowering flavors. You can use homemade or store-bought, regular or panko, though regular breadcrumbs will yield a softer texture.
Is this recipe gluten-free?
If you swap the breadcrumbs for a gluten-free variety, this recipe easily becomes gluten-free while remaining delicious.
Can I make the lemon herb butter sauce dairy-free?
Yes, replace the butter with a dairy-free alternative like olive oil or a vegan butter spread. The fresh lemon and herbs will still shine through wonderfully.
How do I know when the meatballs are fully cooked?
Using an instant-read thermometer is the safest method; the internal temperature should reach 165°F (74°C). The meatballs will be firm, not pink inside, and deliciously juicy.
Final Thoughts
If you want a recipe that feels like a warm hug on a plate yet delivers a burst of fresh, lively flavors, you will adore making and sharing the Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe. It’s straightforward enough for any weeknight, yet special enough to serve to friends and family. Once you try this, it won’t just be a recipe — it will be a new favorite story to tell at your kitchen table.
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Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 35 meatballs (serves about 7-8 people)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
These Easy Baked Chicken Meatballs are a flavorful and healthy alternative to traditional meatballs, baked to perfection in the oven and brushed with a delicious lemon-herb butter sauce. Perfect as a main dish over pasta or zucchini noodles, they are juicy, tender, and packed with Italian-inspired herbs and parmesan cheese.
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
- Preheat the Oven. Preheat your oven to 400°F (204°C) and prepare a baking sheet by lining it with parchment paper or spraying it with nonstick spray. This will prevent the meatballs from sticking during baking.
- Prepare the Meatball Mixture. In a large bowl, combine all the meatball ingredients including 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 evenly combined.
- Form the Meatballs. Scoop out portions of the mixture, about 2 tablespoons (30–35g) each. Roll each portion gently between your hands to form round meatballs. Place each meatball on the prepared baking sheet, spacing them evenly. You should make around 35 meatballs.
- Bake the Meatballs. Place the baking sheet in the preheated oven and bake the meatballs for 20 minutes, or until cooked through. To ensure they are fully done, check the internal temperature with an instant-read thermometer; it should read 165°F (74°C).
- 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, stirring occasionally, for about 1 minute until fragrant but not browned. Remove from heat and stir in fresh parsley, thyme, oregano, and a pinch of salt.
- Brush the Meatballs with Sauce. Once baked, remove the meatballs from the oven and brush or spoon the buttery lemon-herb sauce generously over them. Reserve some sauce for serving. If you like a little heat, sprinkle crushed red pepper flakes on top.
- Serve. Serve the warm meatballs with the remaining herb butter sauce. They pair wonderfully with your favorite pasta or zucchini noodles for a complete meal.
- Store Leftovers. Keep any leftover meatballs and sauce covered tightly in the refrigerator for up to 1 week for best quality and safety.
Notes
- Use lean ground chicken (94% lean) for healthier meatballs without sacrificing moisture.
- Breadcrumbs help keep the meatballs tender; panko or regular breadcrumbs work fine.
- Make sure not to overcook as chicken can dry out; use a meat thermometer for perfect results.
- The lemon-herb butter sauce adds bright, fresh flavors that complement the chicken beautifully.
- Feel free to adjust herbs based on preference; fresh herbs deliver the best flavor.
- These meatballs freeze well—freeze baked meatballs in an airtight container for up to 3 months.
- Serve with pasta, zucchini noodles, or a salad for a balanced meal.
