Description

These Easy Baked Chicken Meatballs are a healthy and flavorful alternative to traditional fried meatballs. Made with lean ground chicken and a blend of herbs and spices, they’re baked to perfection and then coated in a delicious lemon garlic herb butter sauce. Serve them over your favorite pasta or zucchini noodles for a satisfying and wholesome meal.

Ingredients

Units Scale

Meatballs:

2 pounds ground chicken (94% lean recommended)
1 large egg
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
3/4 cup breadcrumbs
1/2 cup 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 (4 tablespoons) unsalted butter
2 tablespoons 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

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Instructions

Preheat and Prep: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or spray with nonstick cooking spray.
Mix Meatball Ingredients: In a large bowl, combine all the meatball ingredients and mix thoroughly with a large spoon or spatula.
Shape Meatballs: Scoop about 2 tablespoons of the mixture and roll it into a ball with your hands. Place the meatballs on the prepared baking sheet, spacing them apart. Repeat with the remaining mixture. You should have about 35 meatballs.
Bake: Bake for 20 minutes, or until the meatballs are cooked through. Use an instant-read thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
Make Sauce: While the meatballs are baking, prepare the sauce. In a small saucepan, melt the butter with the lemon juice over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, stirring occasionally. Remove from heat and stir in the chopped fresh herbs.
Coat and Serve: Brush or spoon the herb butter sauce over the baked meatballs. If desired, sprinkle with crushed red pepper flakes. Serve the meatballs warm with the remaining sauce over your choice of pasta or zucchini noodles.

Notes

Make Ahead: Complete steps 2 and 3, then cover and refrigerate the unbaked meatballs for up to 1 day before baking.
Freezing: You can freeze the baked or unbaked meatballs. To freeze after baking, cool completely and store in a freezer-safe container for up to 2 months. To freeze unbaked, arrange the meatballs on a lined tray, freeze until solid, then transfer to a freezer-safe container for up to 2 months. Reheat frozen meatballs in a 400°F oven until warmed through.
Variations: Substitute ground turkey or beef for the chicken. Use your preferred type of breadcrumbs and cheese.

Zucchini Noodles: To make zucchini noodles, use a spiralizer to create long, thin strands from zucchini. Sauté the zucchini noodles in olive oil for 5 minutes, drain any excess liquid, and season with salt and pepper.

Nutrition

Serving Size: 1 meatball
Calories: 60kcal
Sugar: 1g
Sodium: 150mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 5g
Cholesterol: 15mg