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.

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.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6-8 servings (about 35 meatballs)
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.

Find it online: https://cookupjoy.com/baked-chicken-meatballs/