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Delicious baked chicken meatballs served on a plate with herbs and sauce.

Easy Baked Chicken Meatballs

A flavorful and tender baked chicken meatball recipe with a bright lemon butter glaze, perfect for weeknight dinners and gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 2 pounds ground chicken I usually use 94% lean
  • 1 large egg
  • 2 Tablespoons olive oil
  • 1 teaspoon worcestershire sauce
  • 3/4 cup breadcrumbs *Use panko for a lighter texture
  • 1/2 cup grated parmesan cheese *Pecorino or aged cheese can be substituted
  • 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 Glaze
  • 1/4 cup unsalted butter 4 Tbsp
  • 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 salt
  • optional for serving: crushed red pepper flakes

Method
 

Preparation
  1. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper, or spray with nonstick spray. Set aside.
  2. In a large bowl, mix together all the meatball ingredients with a spoon or spatula.
  3. Scoop a portion of the mixture, about 2 Tablespoons (30–35g) in size, roll into a ball with your hands, and place on the prepared baking sheet. Repeat until all mixture is used, yielding around 35 meatballs.
Baking
  1. Bake for 20 minutes, or until cooked through. Ensure the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
Sauce Preparation
  1. In a small saucepan over medium heat, combine the butter and lemon juice and cook until the butter is fully melted.
  2. Add the minced garlic and cook until fragrant (about 1 minute; avoid browning the garlic).
  3. Remove from heat and stir in the chopped fresh herbs. Brush or spoon the buttery sauce onto the meatballs when they come out of the oven.
Serving
  1. Serve warm meatballs with the remaining herb butter sauce, over pasta or zucchini noodles.

Notes

Leftovers can be stored covered tightly in the refrigerator for up to 1 week. Use slightly damp hands when rolling to avoid sticking. Chill the mixture for 10–15 minutes if too wet to roll.