Why This Will Be Your New Favorite Chicken Meatball Recipe
No cooking apart from 20 minutes in the oven—just mix, shape, and bake. Lemony, garlicky, herby butter “sauce” is a fresh, flavorful finishing touch. Delicious on their own, or smothered in a marinara or pesto sauce. You can swap ground turkey for the chicken, if preferred. Make them gluten free by using GF bread crumbs. You can also shape them as patties, and grill them to make chicken burgers.
Best Ingredients to Use & Why
The ingredients for the meatballs are similar to the burger patties in my caprese pesto chicken burgers recipe. Another reader, Shannon, commented: “I almost couldn’t believe how tasty these were… Loved the garlic and herbs. Tons of flavor. The garlic butter was delicious. I also made the zucchini noodles for the first time and loved them! All four kids and my husband loved them, too… ★★★★★“ Lunch, dinner—I’ve been all about this chicken meatball recipe. I’ve been making some variation of them for years, but this recipe you see below is my favorite, and my family (kids included!) enjoy them too. Pair with spiralized zucchini noodles tossed in a zingy lemon-herb butter, and you have a super springy, fresh-tasting main dish that’s a far cry from the heavier meals we typically crave in the winter months.
How to Make Baked Chicken Meatballs
The first step is to simply mix all the ingredients together. Yep, all together all at once, in 1 bowl! You can use a big spoon or silicone spatula for this. Scoop a portion of the mixture (about 2 Tablespoons’ worth, or 30–35g) and roll/shape into a ball with your hands. This part can get a little messy, so have some paper towels nearby to wipe your hands as needed. Or do what I do and have someone spray your hands with nonstick cooking spray before you begin!
Do I Need to Pre-Cook These Chicken Meatballs?
No. Unlike with many homemade meatball recipes, like these crockpot turkey meatballs, there’s no searing/stovetop step in this baked chicken meatball recipe. You can place the shaped meatballs right on a lined baking sheet and they’ll be ready to eat in less than half an hour.
Fresh Lemon Garlic Herb Butter Sauce
While they bake, make the simple sauce on the stove. This “sauce” gives these flavorful chicken meatballs even more moisture and flavor—I don’t recommend skipping it! It’s not so much a sauce as it is simply melted butter flavored with fresh lemon, garlic, and herbs. In a small saucepan, melt the butter with some fresh-squeezed lemon juice, then add the minced garlic and cook briefly, until nice and fragrant. Remove from heat and stir in the chopped herbs. Brush or spoon it on the warm meatballs when they’re done baking, and spoon any extra over the pasta or zucchini noodles you’re serving the meatballs with. The texture is light enough that it can be layered with another, thicker sauce, like marinara or homemade pesto, but that’s totally up to you! My favorite way to enjoy them is with some zucchini noodles (aka “zoodles” or “courgetti”)—which I also love in this bruschetta chicken recipe—tossed in the herb butter sauce. See recipe Notes for how to cook zucchini noodles.
What to Serve With Chicken Meatballs
Your favorite variety of pasta; or zucchini noodles (pictured) or spaghetti squash Your favorite pasta sauce, like marinara or homemade basil pesto On their own, on a platter with toothpicks, as a party appetizer Alongside zucchini casserole, zucchini fritters, or baked sweet potato fries In a hoagie roll, as a meatball sandwich Alongside olive bread, asiago-crusted skillet bread, or these homemade breadsticks or garlic knots Or try shaping the mixture into patties and making chicken burgers with it. Top with fresh mozzarella, a slice of tomato, and a swipe of pesto on a bun for a caprese-style chicken burger.
Looking for even more family friendly recipes? Be sure to check out this list of 30+ back to school recipes and 30 delicious fall dinner recipes. And here is another one of my family’s favorite weeknight dinners—crispy coconut chicken!
How to Freeze Chicken Meatballs
Reheat: Heat oven to 400°F (204°C). Bake frozen fully cooked meatballs for 15–18 minutes. Bake frozen raw meatballs for 25 minutes, or until the internal temperature reaches 165°F (74°C).
