Introduction

These easy baked chicken meatballs are a delicious and healthier alternative to traditional meatballs. Juicy, flavorful, and coated in a bright lemon herb butter sauce, they make a perfect weeknight dinner or party appetizer.

Easy Baked Chicken Meatballs Recipe - Recipe Image

Ingredients

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
1/4 cup (56g; 4 Tbsp) unsalted butter
2 Tablespoons (30ml) fresh lemon juice
2 cloves garlic, minced (for sauce)
2 Tablespoons finely chopped fresh parsley leaves (for sauce)
1 teaspoon chopped fresh thyme leaves
1 teaspoon finely chopped fresh oregano leaves
Pinch of salt (for sauce)
Optional for serving: crushed red pepper flakes

Instructions

Step 1: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or spray it with nonstick spray and set aside.
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 using a spoon or spatula until evenly combined.
Step 3: Scoop about 2 tablespoons (30–35g) of the mixture and roll it into a ball with your hands. Place each meatball on the prepared baking sheet. Repeat until all the mixture is used, making approximately 35 meatballs.
Step 4: Bake the meatballs for 20 minutes or until cooked through. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
Step 5: While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, melt the butter and stir in the lemon juice. Add the minced garlic and cook, stirring occasionally, until fragrant (about 1 minute)—avoid browning the garlic.
Step 6: Remove the sauce from heat and stir in the chopped fresh parsley, thyme, oregano, and a pinch of salt.
Step 7: When the meatballs come out of the oven, brush or spoon the lemon herb butter sauce generously over them. Save some sauce for serving, and if desired, sprinkle with crushed red pepper flakes.
Step 8: Serve the meatballs warm with extra sauce, alongside pasta or zucchini noodles for a complete meal.

Tips & Variations

For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed nuts.
Mix in finely chopped spinach or grated zucchini for added veggies.
If you don’t have fresh herbs, use 1 teaspoon each of dried parsley, thyme, and oregano in the sauce instead.
Use a cookie scoop for evenly sized meatballs to ensure even cooking.

Storage

Store leftover meatballs tightly covered in the refrigerator for up to one week. Reheat gently in the microwave or in a warm oven until heated through. Extra lemon herb butter sauce can be refrigerated and reheated separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chicken meatballs?

Yes, you can freeze the cooked meatballs in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I serve with these meatballs?

They are great served over pasta, rice, or zucchini noodles. You can also serve them as appetizers with toothpicks and a side of marinara or extra lemon herb sauce.

Easy Baked Chicken Meatballs Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

These easy baked chicken meatballs are tender, flavorful, and quick to prepare. Made with lean ground chicken, seasoned with garlic, herbs, and parmesan, then baked to perfection and glazed with a zesty lemon butter sauce, they make a delicious and healthy weeknight meal served over pasta or zucchini noodles.

Author: Tara
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Approximately 35 meatballs 1x
Category: Main Course
Method: Baking
Cuisine: American

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 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 Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or spray it with nonstick spray. This ensures the meatballs don’t stick during baking.
Mix Meatball Ingredients: In a large bowl, combine the ground chicken, egg, olive oil, worcestershire sauce, breadcrumbs, parmesan, minced garlic, salt, black pepper, onion powder, dried oregano, and chopped fresh parsley. Mix thoroughly with a large spoon or spatula until evenly combined.
Form Meatballs: Using about 2 tablespoons (30–35g) of the mixture, scoop and roll into balls with your hands. Arrange the meatballs on the prepared baking sheet. You should get approximately 35 meatballs.
Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20 minutes or until cooked through. Check doneness by inserting an instant-read thermometer; they are safe when it reads 165°F (74°C) internally.
Prepare Lemon Butter Sauce: While the meatballs bake, combine the butter and lemon juice in a small saucepan over medium heat. Cook until the butter is fully melted. Add the minced garlic and cook, stirring occasionally, until fragrant (about 1 minute), taking care not to brown the garlic. Remove from heat and stir in the fresh parsley, thyme, oregano, and a pinch of salt.
Glaze Meatballs: Once the meatballs come out of the oven, brush or spoon the lemon butter sauce over them. Reserve some sauce for serving. Optionally, sprinkle with crushed red pepper flakes for a spicy kick.
Serve: Serve the warm meatballs topped with extra herb butter sauce alongside your choice of pasta or zucchini noodles for a complete meal.
Store Leftovers: Place any leftover meatballs and sauce in an airtight container and refrigerate them for up to 1 week.

Notes

For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
Use fresh herbs for the best flavor in the lemon butter sauce.
You can freeze baked meatballs for up to 3 months; thaw and reheat before serving.
Ensure internal temperature reaches 165°F (74°C) to confirm meatballs are fully cooked.
If you prefer, serve with marinara sauce instead of lemon butter sauce.

Keywords: baked chicken meatballs, easy chicken meatballs, lemon butter sauce, healthy meatballs, weeknight dinner, ground chicken recipes