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Garlic Butter Chicken Meatballs Recipe

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★★★★★

4.2 from 32 reviews

These Garlic Butter Chicken Meatballs are a flavorful and tender dish featuring ground chicken meatballs infused with lemon zest, fresh parsley, garlic, and herbs. Cooked in a buttery skillet and finished in a tangy lemon garlic butter sauce, they come together quickly for a perfect weeknight dinner or appetizer.

Ingredients

Scale

Meatballs

  • Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
  • 1/2 cup finely chopped fresh parsley leaves (from 1/2 medium bunch), plus more for serving
  • 1/2 cup panko breadcrumbs
  • 3 teaspoons minced garlic (about 4 cloves), divided
  • 1 large egg
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground chicken

Sauce

  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 pinch red pepper flakes (optional)
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • Juice of 1 medium lemon (about 2 tablespoons)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, stir together the lemon zest, chopped parsley, panko breadcrumbs, 1 1/2 teaspoons minced garlic, egg, 1 1/4 teaspoons kosher salt, dried oregano, and black pepper until evenly combined.
  2. Form the Meatballs: Add the ground chicken to the bowl and gently mix with the other ingredients, being careful not to overmix to avoid tough meatballs. Scoop heaping 2-tablespoon portions (about 20 meatballs) and roll each between damp hands to form smooth balls.
  3. Cook the Meatballs: Heat 2 tablespoons of unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until they are browned on all sides and cooked through, about 12 minutes. An instant-read thermometer should register 165°F when inserted into a meatball’s center. Transfer cooked meatballs to a clean plate.
  4. Make the Sauce Base: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same pan. Add the remaining 1 1/2 teaspoons minced garlic and optional red pepper flakes, cooking until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring constantly, for about 30 seconds to eliminate the raw flour taste.
  5. Prepare the Lemon Garlic Sauce: Whisk in the low-sodium chicken broth, lemon juice, and remaining 1/4 teaspoon kosher salt. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook until the sauce thickens slightly, about 2 to 4 minutes.
  6. Combine Meatballs and Sauce: Return the cooked meatballs to the skillet and gently toss to coat them evenly with the sauce. Garnish with additional chopped parsley before serving for a fresh, vibrant finish.

Notes

  • Do not overmix the meatball mixture to keep the meatballs tender and juicy.
  • Use a meat thermometer to ensure meatballs are cooked to a safe internal temperature of 165°F.
  • Adjust red pepper flakes based on your preferred spice level or omit for a milder flavor.
  • For a gluten-free version, substitute panko breadcrumbs and all-purpose flour with gluten-free alternatives.
  • These meatballs pair well with rice, pasta, or a side of steamed vegetables.

Keywords: garlic butter chicken meatballs, lemon chicken meatballs, easy chicken meatballs, skillet chicken meatballs, quick dinner recipe

Find it online: https://foodiecara.com/garlic-butter-chicken-meatballs-recipe/