Chicken Meatballs in Lemon Butter Sauce
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Chicken Meatballs in Lemon Butter Sauce are golden, tender meatballs, swimming in a glossy lemon butter sauce that begs to be mopped up with bread. These juicy chicken meatballs are packed with garlic, Parmesan, and parsley, then finished in a bright, silky sauce that hits buttery and lemony at the same time.
Easy Chicken Meatballs in Lemon Butter Sauce
I’ve always had a thing for meatballs. Beef, pork, turkey, I’ve made them all. But there’s something about chicken meatballs that feels a little lighter without giving up any of the comfort. When they hit that skillet and start turning golden, I already know dinner’s going to be good.
Then comes the lemon butter sauce. Not a splash. Not a drizzle. A proper, glossy, garlicky sauce that coats every meatball and settles into the pan like it was meant to happen. It’s bright, rich, and exactly the kind of thing that makes you hover near the stove with a spoon.
Why You’ll Love These Chicken Meatballs in Lemon Butter Sauce
- They’re juicy, not dry. Ground chicken can be tricky, but the egg, breadcrumbs, and Parmesan keep these meatballs tender and flavorful.
- That lemon butter sauce is everything. It’s garlicky, silky, bright from the lemon, and rich without feeling heavy. It clings to every meatball in the best possible way.
- It’s all made in one skillet. Brown the meatballs, build the sauce in the same pan, and let everything simmer together. Fewer dishes, more flavor.
- It feels special but it’s simple. Nothing complicated, nothing fussy, just good ingredients handled properly.
- It’s versatile. Spoon it over pasta, rice, mashed potatoes, or grab crusty bread and call it a night.
Key Ingredients & Tips
- Ground Chicken: Use regular ground chicken, ground turkey will also work. If your mixture feels sticky, that’s normal. Just lightly oil your hands when rolling.
- Breadcrumbs + Egg: This is what keeps the meatballs soft instead of dense. Don’t overmix the mixture. Stir just until combined so they stay light.
- Parmesan: Freshly grated is best. It melts into the meatballs and adds saltiness and depth without overpowering the lemon.
- Fresh Garlic: Use fresh, not jarred. You’ll taste it in both the meatballs and the sauce, so it matters here.
- Lemon Juice + Zest: Use fresh lemon juice. The zest is what gives the sauce that bright pop without making it sour. Add the zest right into the sauce for maximum flavor.
- Butter: This is a lemon butter sauce, not a lemon broth sauce. Let the butter melt fully before adding the flour so your sauce stays smooth.
- Don’t Overcook the Meatballs: Brown them first, but let them finish cooking gently in the sauce. That keeps them tender instead of tough.
- Adjust the Lemon at the End: Taste before serving. If you want it brighter, add another squeeze of lemon right at the end.
- Air Fryer Option: You can absolutely air fry the meatballs if you want to skip the stovetop step. Preheat your air fryer to 375°F. Lightly spray the basket, arrange the meatballs in a single layer, and cook for 10 to 12 minutes, shaking halfway through, until cooked through and lightly golden. Just know this: when you air fry them, you miss out on those flavorful browned bits left in the skillet. Those little caramelized bits are what help build the depth in the lemon butter sauce. So if maximum flavor is the goal, the skillet wins.
How To Serve Them
Here’s how I love to serve these:
15 Minute Creamy Garlic Parmesan Orzo
Jasmine Rice
Mashed Potatoes
No Knead Bread
Frequently Asked Questions
Can I make the meatballs ahead of time?
Absolutely. Roll them and refrigerate up to 24 hours before cooking. You can also fully cook them and reheat gently in the sauce.
Can I freeze these meatballs?
Yes. Freeze the cooked meatballs without the sauce for best results. Thaw overnight in the fridge, then warm them in freshly made lemon butter sauce.
How do I know when the meatballs are done?
They should reach an internal temperature of 165°F. They’ll be firm but still tender, not hard.
Can I make this gluten free?
Swap the breadcrumbs for gluten free breadcrumbs and use a gluten free flour blend in the sauce. Everything else stays the same.
What if my sauce is too thin?
Let it simmer a little longer. If needed, mix 1 teaspoon flour with 1 tablespoon cold water and whisk it in, then simmer until thickened.
What if my sauce is too thick?
Add a splash of chicken broth or a squeeze of lemon juice to loosen it up.
Try These Meatball Recipes Next
- Salisbury Steak Meatballs
- Butter Chicken Meatballs
- Thai Chicken Meatballs with Peanut Sauce
- Teriyaki Chicken Meatballs
- Maple Mustard Meatballs
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Chicken Meatballs in Lemon Butter Sauce
Video
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic (minced)
- 2 tablespoons Parmesan cheese (grated )
- 2 tablespoons fresh parsley (chopped )
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Lemon Butter Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth (low sodium or no sodium added)
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine 1 pound of ground chicken, ½ cup of breadcrumbs, 1 egg, 2 cloves of garlic, 2 tablespoons of Parmesan, 2 tablespoons of parsley, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix gently until just combined. Roll into about 16 meatballs.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning occasionally, until lightly browned on all sides. Remove to a plate. They do not need to be fully cooked through yet.
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add 2 cloves of garlic and cook for 30 seconds until fragrant.
- Sprinkle in 1 tablespoon of flour and stir constantly for 1 minute. Slowly whisk in 1 cup of chicken broth, scraping up any browned bits from the pan.
- Stir in ¼ cup of lemon juice, 1 teaspoon of lemon zest, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring to a gentle simmer. Return the meatballs to the skillet. Reduce heat to medium-low and simmer for 10 to 12 minutes, until the meatballs are cooked through and the sauce has slightly thickened.
- Sprinkle with 2 tablespoons of fresh parsley and serve warm.
Notes
- Don’t Overmix the Meatballs: Ground chicken is delicate. Mix just until combined so the meatballs stay tender instead of dense.
- Brown = Flavor: Let the meatballs get properly golden before turning them. Those browned bits in the skillet melt right into the lemon butter sauce and make it irresistible.
- Air Fryer Option: You can air fry the meatballs at 375°F for 10 to 12 minutes, shaking halfway through, until cooked through. They’ll be nicely browned, but you won’t get those flavorful pan drippings for the sauce. If using this method, make the sauce separately in a skillet.
- Control the Lemon: Start with the listed amount of lemon juice, then taste the sauce. If you love bold citrus, add an extra squeeze at the end. If you prefer it milder, let the butter mellow it out.
- Make It Creamy: For a richer twist, stir in 2 to 3 tablespoons of heavy cream at the end for a silky, slightly creamy lemon butter sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
- Freezer Friendly: The meatballs (without sauce) freeze beautifully for up to 3 months. Thaw overnight in the fridge and simmer in freshly made lemon butter sauce before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
