Description

Craving a quick, versatile meal that’s perfect for weeknights or meal prep? What if you could bake tender chicken meatballs and drizzle them with a vibrant lemon garlic herb butter sauce in under half an hour? Easy Baked Chicken Meatballs is your answer—a wholesome, crowd-pleasing dish that’s ideal for family dinners, healthy lunches, or entertaining

Ingredients

Here’s the lineup for 35 meatballs (6-8 servings). Each ingredient plays a key role, with swaps for flexibility.

Meatballs

Ground chicken (2 pounds, 907g, 94% lean): Lean, tender protein for juicy meatballs. Sub: Ground turkey or 90-93% lean ground beef.
Large egg (1): Binds the mixture for structure. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for egg-free.
Olive oil (2 tablespoons): Adds moisture and richness. Sub: Avocado oil or melted butter.
Worcestershire sauce (1 teaspoon): Boosts umami flavor. Sub: Soy sauce or tamari (gluten-free).
Breadcrumbs (3/4 cup, 84g): Provide texture and structure. Sub: Panko, whole wheat, Italian seasoned, or gluten-free breadcrumbs.
Grated parmesan cheese (1/2 cup, 50g): Adds nutty, savory depth. Sub: Pecorino Romano, another shredded cheese, or nutritional yeast for dairy-free.
Garlic (2-3 cloves, minced): Brings bold, aromatic flavor. Sub: 1 teaspoon garlic powder.
Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/2 teaspoon, ground): Adds mild heat. Sub: White pepper.
Onion powder (1 teaspoon): Provides savory depth. Sub: Finely chopped onion (1/4 cup) or shallot.
Dried oregano (1 teaspoon): Adds herby warmth. Sub: Italian seasoning or dried basil.
Fresh parsley (2 tablespoons, finely chopped): Brings fresh, bright flavor. Sub: 1 teaspoon dried parsley or fresh cilantro.

Lemon Garlic Herb Butter Sauce

Unsalted butter (1/4 cup, 56g): Creates a rich, glossy sauce. Sub: Olive oil or vegan butter.
Fresh lemon juice (2 tablespoons): Adds tangy brightness. Sub: Bottled lemon juice or lime juice.
Garlic (2 cloves, minced): Enhances savory flavor. Sub: 3/4 teaspoon garlic powder.
Fresh parsley (2 tablespoons, finely chopped): Adds herby freshness. Sub: 1 teaspoon dried parsley.
Fresh thyme (1 teaspoon, chopped): Provides earthy depth. Sub: 1/2 teaspoon dried thyme.
Fresh oregano (1 teaspoon, finely chopped): Adds vibrant flavor. Sub: 1/2 teaspoon dried oregano.
Salt (pinch): Balances flavors. Sub: Low-sodium alternatives.
Optional: Crushed red pepper flakes for a spicy kick.

These ingredients are pantry-friendly, creating a wholesome, flavorful dish.

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Instructions

Prep the oven: Preheat to 400°F (204°C). Line a baking sheet with parchment paper or spray with nonstick spray. Tip: Parchment ensures easy cleanup and prevents sticking.
Mix the meatballs: In a large bowl, combine 2 pounds ground chicken, 1 egg, 2 tablespoons olive oil, 1 teaspoon Worcestershire sauce, 3/4 cup breadcrumbs, 1/2 cup grated parmesan, 2-3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon dried oregano, and 2 tablespoons chopped parsley. Mix with a spoon or spatula until just combined—don’t overmix. Tip: Overmixing makes meatballs tough; mix gently until ingredients hold together.
Form meatballs: Scoop 2 tablespoons (30-35g) of the mixture and roll into a ball with your hands. Place on the prepared baking sheet. Repeat to make about 35 meatballs. Tip: Wet hands slightly to prevent sticking; keep meatballs uniform for even cooking.
Bake: Bake for 20 minutes or until cooked through (165°F internally, checked with an instant-read thermometer). Tip: Check thinner meatballs at 18 minutes to avoid overcooking.
Make the sauce: In a small saucepan over medium heat, melt 1/4 cup butter with 2 tablespoons lemon juice. Add 2 minced garlic cloves and cook, stirring, until fragrant, about 1 minute (don’t brown). Remove from heat and stir in 2 tablespoons parsley, 1 teaspoon thyme, 1 teaspoon oregano, and a pinch of salt. Tip: Stir constantly to prevent garlic from burning.
Assemble: Brush or spoon the sauce over the baked meatballs. Sprinkle with optional crushed red pepper flakes. Serve with extra sauce on the side. Tip: Drizzle sauce lightly to keep meatballs moist but not soggy.
Serve: Serve warm over pasta, zucchini noodles, or solo. Tip: For zucchini noodles, sauté in a skillet with a splash of olive oil over medium heat for 5 minutes, drain excess liquid, and season with salt and pepper.