Chicken Meatballs in Lemon Butter Sauce
These Chicken Meatballs in Lemon Butter Sauce are juicy, tender, and simmered in a bright, buttery lemon sauce that you’ll want to spoon over everything. Made with simple pantry staples and ready in about 45 minutes, this is an easy weeknight dinner that feels just a little bit special without being fussy.
Servings: 4
Calories: 376kcal
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
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.
Video
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
Serving: 1serving | Calories: 376kcal | Carbohydrates: 15g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 1119mg | Potassium: 749mg | Fiber: 1g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 2mg
