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
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-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.
