Description
Tender, juicy baked chicken meatballs packed with Parmesan, garlic, breadcrumbs, and fresh herbs, finished with a bright and buttery lemon garlic herb sauce made with fresh thyme, oregano, and parsley. A lighter, healthier alternative to traditional meatballs that delivers bold flavor in every single bite.
Ingredients
For the Meatballs:
- 2 lbs (907g) ground chicken, 94% lean
- 1 large egg
- 2 tablespoons (30ml) olive oil
- 1 teaspoon Worcestershire sauce
- ¾ cup (84g) breadcrumbs
- ½ cup (50g) Parmesan cheese, grated
- 2–3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, finely chopped
For the Lemon Garlic Herb Butter Sauce:
- ¼ cup (56g) unsalted butter
- 2 tablespoons (30ml) fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh oregano, finely chopped
- Pinch of salt
- Crushed red pepper flakes, optional for serving
Instructions
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper and lightly grease with cooking spray.
- In a large bowl, combine the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, Parmesan, minced garlic, salt, pepper, onion powder, dried oregano, and fresh parsley. Mix until just combined — do not overmix or the meatballs will be dense and tough.
- Using a medium cookie scoop or two spoons, portion the mixture into balls approximately 1.5 inches in diameter and arrange on the prepared baking sheets with space between each one.
- Bake for 18–20 minutes until cooked through to an internal temperature of 165°F (74°C) and lightly golden on the outside.
- While the meatballs bake, make the butter sauce. Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 60 seconds until fragrant. Remove from heat and stir in the lemon juice, fresh parsley, thyme, oregano, and a pinch of salt.
- Transfer the baked meatballs to a serving dish and pour the lemon garlic herb butter sauce generously over the top. Toss gently to coat. Serve immediately with crushed red pepper flakes if desired.
Notes
- Do not overmix the meatball mixture — mix just until the ingredients are combined and stop. Overmixing compacts the proteins and produces tough, dense meatballs rather than tender and juicy ones.
- Wet your hands slightly before rolling the meatballs — ground chicken is stickier than beef or pork and damp hands make shaping significantly easier and faster.
- Make the butter sauce while the meatballs are in the oven so it is ready the moment they come out — the sauce coats hot meatballs far more beautifully than it does cooled ones.
- Prep Time: 15 mins
- Cook Time: 20 mins