Are you searching for a new weeknight dinner hero? A recipe that is quick to prepare, incredibly easy to clean up, packed with fresh, vibrant flavor, and guaranteed to be a huge hit with the entire family? These incredible, from-scratch Easy Baked Chicken Meatballs, tossed in a luscious lemon-garlic herb butter sauce, are that perfect meal.
This isn’t just a recipe; it’s your new go-to solution for a delicious and healthy dinner, fast. We’ll show you the simple secrets to creating impossibly tender and juicy chicken meatballs every single time. The best part? We bake them in the oven instead of frying, which means less mess, less fat, and a completely hands-off cooking process. This is the ultimate, satisfying, and easy comfort food meal.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Weeknight Dinner Hero
What makes these Baked Chicken Meatballs so spectacular is their perfect combination of a tender, flavorful meatball and a bright, fresh, and zesty sauce. The meatballs themselves are a juicy and savory blend of lean ground chicken, Parmesan cheese, and classic Italian herbs. The genius of this recipe is the simple oven-baked method, which makes the meatballs wonderfully golden brown and perfectly cooked through with minimal effort. The final toss in a simple, homemade lemon, garlic, and fresh herb butter sauce makes them absolutely irresistible.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6 (makes about 35 meatballs) |
The Essential Ingredients for the Best Meatballs
This recipe is built from two perfect, from-scratch components.
- The Tender Chicken Meatballs:
- Lean Ground Chicken: An excellent, healthy, and flavorful base. It is recommended to use 93-94% lean ground chicken for the best balance of rich flavor and a tender, juicy texture.
- The Binders (Panko & Egg): The secret to a light and tender, not dense and tough, meatball. An egg adds richness and helps to bind the mixture, while panko breadcrumbs are a brilliant choice because their light, airy texture absorbs moisture and keeps the meatballs wonderfully tender and juicy.
- The Flavor: A classic, savory Italian-American flavor profile comes from freshly grated Parmesan cheese, minced fresh garlic, and a beautiful blend of dried herbs like oregano, basil, and thyme.
- The Fresh Lemon Garlic Herb Butter Sauce:
- The Base: A simple, rich, and luscious sauce made from unsalted butter and the bright, acidic juice of a fresh lemon.
- The Fresh Herbs: It is absolutely essential to use fresh herbs for the most vibrant, aromatic, and delicious flavor. A classic, bright trio of fresh parsley, fresh thyme, and fresh oregano is the perfect finishing touch.
Step-by-Step to the Best Baked Chicken Meatballs
This recipe is incredibly simple to prepare. The oven does most of the work for you! We’ve also included instructions for making these in an air fryer.
Step 1: Make the Tender Chicken Meatballs
Step 1: First, preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, combine all the meatball ingredients: the 2 pounds of ground chicken, the 1 large egg, the 2 tablespoons of olive oil, the 1 teaspoon of Worcestershire sauce, the 3/4 cup of panko breadcrumbs, the 1/2 cup of grated Parmesan cheese, the 3 cloves of minced garlic, and all the dried herbs, salt, and pepper.
Step 3: Use a large spoon or your clean hands to mix everything together until it is just combined.
Pro Tip: The number one secret to a tender meatball is to not overmix the meat mixture. Mix only until the ingredients are evenly distributed.
Step 4: Using a medium cookie scoop or a tablespoon, scoop portions of the mixture (about 2 tablespoons each) and gently roll them into uniform balls with your hands. You should have around 35 meatballs.
Step 5: Place the meatballs in a single layer on your prepared baking sheet.
Method 1: The Oven-Baked Method (Easy and Hands-Off)
Bake the meatballs for 20 minutes, or until they are cooked through and golden brown.
Pro Tip: The only 100% foolproof way to check for doneness is with an instant-read thermometer. The meatballs are perfectly and safely cooked when the internal temperature in the center of a meatball registers at least 165°F (74°C).
Method 2: The Air Fryer Method (For Extra Crispy Results)
For an even faster and crispier result, you can use your air fryer!
Step 1: Preheat your air fryer to 375°F (190°C).
Step 2: Place the raw meatballs in a single layer in the air fryer basket. You will need to work in batches to avoid overcrowding.
Step 3: Air fry for 10-12 minutes, shaking the basket halfway through, until the meatballs are golden brown, crispy, and cooked through.
Step 3: The Fresh Lemon Garlic Herb Butter Sauce
While the meatballs are baking, prepare the simple and delicious sauce.
Step 1: Place the 1/4 cup (4 tablespoons) of unsalted butter and the 2 tablespoons of fresh lemon juice in a small saucepan over medium heat. Cook until the butter is fully melted.
Step 2: Add the 2 cloves of minced garlic and cook, stirring, for about 1 minute, until the garlic is fragrant. Be careful not to let the garlic brown or it will taste bitter.
Step 3: Remove the pan from the heat and stir in the chopped fresh parsley, fresh thyme, and fresh oregano.
Step 4: Finish and Serve
As soon as the meatballs come out of the oven, brush or spoon the warm, buttery sauce over the tops of all the meatballs. You will have some extra sauce for serving.
If you like a little bit of heat, you can sprinkle the meatballs with some crushed red pepper flakes. Serve the meatballs warm with the remaining herb butter sauce.
The Best Easy & Juicy Baked Chicken Meatballs
An easy recipe for tender and flavorful baked chicken meatballs served with a bright lemon garlic herb butter sauce. The meatballs are made from lean ground chicken, seasoned with Parmesan cheese and a blend of dried Italian herbs, and bound with panko breadcrumbs and an egg. They are rolled into balls and baked on a sheet pan for a simple, hands-off cooking process. The finished meatballs are brushed with a simple sauce of melted butter, fresh lemon juice, garlic, and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings (about 35 meatballs) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
- For the Meatballs:
- 2 lbs. (907g) ground chicken (94% lean recommended)
- 1 large egg
- 2 Tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 3/4 cup (84g) panko breadcrumbs
- 1/2 cup (50g) grated parmesan cheese
- 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
- For the Lemon Garlic Herb Butter Sauce:
- 1/4 cup (56g) 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 for serving: crushed red pepper flakes
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together all the meatball ingredients until just combined. Be careful not to overmix.
- Scoop portions of the mixture (about 2 tablespoons each) and roll them into balls. Place the meatballs on the prepared baking sheet. You should have around 35 meatballs.
- Bake for 20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Make the Sauce: While the meatballs bake, place 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 for about 1 minute, until fragrant, but do not let it brown.
- Remove the saucepan from the heat and stir in the chopped fresh herbs.
- When the meatballs come out of the oven, brush or spoon the buttery sauce over them.
- Serve the warm meatballs with the remaining herb butter sauce, optionally sprinkled with crushed red pepper flakes.
Notes
- Baking the meatballs is an easier, less messy alternative to pan-frying.
- Avoid overmixing the meatball mixture to ensure the final product is tender, not tough.
- An instant-read thermometer is the most reliable way to check for doneness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1/8 of recipe (4-5 meatballs)
- Calories: 380-450
- Sugar: 2-4 g
- Sodium: 700-900 mg
- Fat: 25-32 g
- Saturated Fat: 10-14 g
- Trans Fat: 0 g
- Carbohydrates: 8-12 g
- Fiber: 1 g
- Protein: 30-38 g
- Cholesterol: 150-180 mg
How to Serve Your Chicken Meatballs
These delicious meatballs and their bright, buttery sauce are incredibly versatile!
- Classic Pasta: Serve them over a large platter of your favorite cooked pasta, like spaghetti, linguine, or orzo.
- Low-Carb & Healthy: Serve them over a bed of fresh zucchini noodles (as the recipe suggests) or spaghetti squash.
- The Ultimate Meatball Sub: Toast a hearty sub roll, pile it high with the hot meatballs and sauce, and top it with a slice of melted provolone cheese.
- A Hearty Main Course: Serve them over a bed of creamy, soft polenta or fluffy mashed potatoes.
- A Simple Appetizer: Serve them warm with toothpicks for an easy and crowd-pleasing party appetizer.
Storage and Make-Ahead Tips
These meatballs are the perfect make-ahead meal for busy weeknights.
- Make-Ahead: You can prepare and roll the raw meatballs and store them, covered, in the refrigerator for up to 24 hours before you plan to bake them.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 1 week.
- Freezing: This recipe freezes beautifully! You can freeze the cooked meatballs (with or without the sauce). Let them cool completely, then place them in freezer-safe containers or bags. They will keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Use a Different Ground Meat: If you’re not a fan of ground chicken, this recipe is also absolutely fantastic with an equal amount of lean ground turkey.
- Make them Cheesy: For a delicious, gooey surprise, you can fold 1/2 cup of shredded, low-moisture mozzarella or provolone cheese into the meatball mixture before you roll and bake them.
- Serve with a Different Sauce: While the lemon-butter sauce is incredible, these versatile meatballs are also fantastic when tossed in your favorite jarred or homemade marinara sauce, a fresh basil pesto sauce, or even a creamy Alfredo sauce.
Enjoy The Ultimate Weeknight Meal!
You’ve just created a truly special dish that is a perfect harmony of hearty, healthy, and delicious flavors. These Easy Baked Chicken Meatballs are a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pan meal!
Frequently Asked Questions (FAQs)
Q1: What is the secret to a juicy, not dry, chicken meatball?
There are a few secrets! First, using ground chicken thighs, or a blend that is not extra-lean (like 93% or 94% lean), will ensure you have enough fat for a juicy result. Second, the addition of a panade—the combination of breadcrumbs and a liquid (in this case, the egg and the olive oil)—is crucial for adding and retaining moisture. Finally, be very careful not to overbake them. An instant-read thermometer is your best friend here!
Q2: Do I have to use panko breadcrumbs in my meatballs?
While you can use regular, fine breadcrumbs, panko breadcrumbs are highly recommended for the best, most tender texture. Panko breadcrumbs have a much lighter, flakier, and more airy texture than regular breadcrumbs, which means they absorb more moisture and create a much more tender and less dense final meatball.
Q3: Can I make these meatballs gluten-free?
Yes, it’s very easy to make this recipe gluten-free! Simply substitute the panko breadcrumbs with your favorite gluten-free panko or regular breadcrumbs, and substitute the Worcestershire sauce with a gluten-free tamari or a gluten-free Worcestershire sauce.
Q4: Can I freeze these meatballs?
Yes! Meatballs are perfect for freezing. You can freeze them either cooked or uncooked. For the best, most convenient result, we recommend freezing them after they have been baked and cooled. This allows you to have a delicious, fully cooked meal ready to be simply reheated from the freezer.
Q5: Can I use dried herbs in the lemon butter sauce?
For the absolute best, brightest, and freshest flavor, it is highly recommended to use fresh herbs for the sauce. Dried herbs have a much more muted, earthy flavor. If you must substitute, the general rule of thumb is to use about one-third the amount of dried herbs as you would fresh.