Easy Baked Chicken Meatballs Recipe

Introduction

These easy baked chicken meatballs are a flavorful and healthy option perfect for a quick dinner or meal prep. Made with fresh herbs and a zesty lemon butter sauce, they’re juicy, tender, and simple to prepare.

Ingredients

• 2 pounds (907g) ground chicken (94% lean recommended)
• 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
• 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. Step 1: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or spray it with nonstick spray and set aside.
2. Step 2: In a large bowl, combine the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan cheese, minced garlic, salt, black pepper, onion powder, dried oregano, and chopped fresh parsley. Mix well with a spoon or spatula until all ingredients are fully incorporated.
3. Step 3: Scoop about 2 tablespoons (30–35g) of the mixture and roll it gently into a ball with your hands. Place each meatball onto the prepared baking sheet. Repeat until you have about 35 meatballs.
4. Step 4: Bake the meatballs for 20 minutes, or until cooked through. Check doneness with an instant-read thermometer; the internal temperature should reach 165°F (74°C).
5. Step 5: While the meatballs bake, prepare the lemon herb butter sauce. In a small saucepan over medium heat, melt the butter and stir in the fresh lemon juice. Add the minced garlic and cook for about 1 minute, stirring occasionally, until fragrant but not browned. Remove from heat and stir in the fresh parsley, thyme, oregano, and a pinch of salt.
6. Step 6: When the meatballs are done, brush or spoon the lemon herb butter sauce generously over them. Save some sauce for serving. If you like a little heat, sprinkle crushed red pepper flakes on top.
7. Step 7: Serve the meatballs warm, with the remaining herb butter sauce on the side. They pair beautifully with pasta, zucchini noodles, or a fresh salad.

Tips & Variations

• For a gluten-free option, substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed nuts.
• If fresh herbs aren’t available, use 1 teaspoon each of dried parsley, thyme, and oregano instead.
• Try adding finely chopped spinach or grated zucchini to the meatball mixture for extra veggies and moisture.
• Leftover lemon herb butter sauce can be drizzled over roasted vegetables or grilled chicken for added flavor.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to one week. When reheating, warm gently in the oven or microwave, then brush with extra lemon herb butter sauce to keep them moist and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance. Store them raw on a baking sheet in the refrigerator for up to 24 hours or freeze them for longer storage. Bake directly from the fridge or thaw before cooking.

Can I use ground turkey instead of ground chicken?

Absolutely. Ground turkey works well as a substitute and will yield a similar result. Just be mindful of the fat content to keep the meatballs juicy.

Easy Baked Chicken Meatballs Recipe

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★★★★★

4.6 from 142 reviews

These Easy Baked Chicken Meatballs are tender, flavorful, and simple to prepare. Made with lean ground chicken and a blend of herbs, Parmesan cheese, and a zesty lemon butter sauce, they bake to perfection in the oven for a healthy, delicious meal. Perfect for serving over pasta or zucchini noodles and great for meal prep.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 35 meatballs 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 for serving: crushed red pepper flakes

Instructions

1. Preheat 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 prevents sticking and makes cleanup easier.
2. Mix Meatball Ingredients: In a large bowl, combine the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, grated Parmesan cheese, minced garlic, salt, black pepper, onion powder, dried oregano, and chopped fresh parsley. Mix thoroughly using a spoon or spatula until all ingredients are evenly incorporated.
3. Form Meatballs: Scoop approximately 2 tablespoons (30–35g) of the meat mixture and roll it into a ball using your hands. Place each formed meatball on the prepared baking sheet. Repeat until all the mixture is used, yielding around 35 meatballs.
4. Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for 20 minutes or until cooked through. To ensure safety and doneness, insert an instant-read thermometer into the center of a meatball; it should read 165°F (74°C).
5. Prepare Lemon Herb Butter Sauce: While the meatballs bake, melt the butter and lemon juice in a small saucepan over medium heat. When fully melted, add the minced garlic and cook for about 1 minute, stirring occasionally to prevent the garlic from browning. Remove the pan from heat and stir in the finely chopped fresh parsley, thyme, oregano, and a pinch of salt.
6. Coat Meatballs: Once meatballs are out of the oven, brush or spoon the lemon herb butter sauce over them generously. Reserve some of the sauce for serving alongside, if desired. For a bit of heat, sprinkle crushed red pepper flakes on top.
7. Serve: Serve the warm meatballs with the remaining herb butter sauce. These meatballs pair wonderfully with pasta or zucchini noodles for a satisfying meal.
8. Storage: Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

• Use lean ground chicken (94%) for the best texture and flavor.
• Breadcrumbs help bind the meatballs but you can use gluten-free breadcrumbs if desired for a gluten-free option.
• The lemon herb butter sauce adds bright flavor; don’t skip it.
• Meatballs can be frozen cooked or uncooked for future meals.
• Measure the internal temperature with a thermometer to ensure meatballs are safely cooked.
• For a lower fat option, reduce butter in the sauce or substitute olive oil, though butter adds flavor.

Keywords: baked chicken meatballs, easy chicken meatballs, lemon herb butter sauce, healthy meatballs, dinner recipe, low fat chicken meatballs