Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe

• Ground chicken: I usually grab 94% lean for a good balance between flavor and moisture.
• Egg: Acts as a binder to hold the meatballs together nicely without making them dense.
• Olive oil: Just a splash to add richness and keep the meatballs moist.
• Worcestershire sauce: A secret umami booster that deepens flavor.
• Breadcrumbs: I recommend plain or Italian seasoned breadcrumbs to give structure without dryness.
• Parmesan cheese: Adds saltiness and a lovely nutty flavor.
• Garlic: Fresh garlic is non-negotiable—it’s the backbone of that amazing sauce and the meatballs.
• Salt and black pepper: Simple seasoning to bring out all the layers.
• Onion powder, dried oregano, fresh parsley: These herbs give the meatballs a wonderful herbaceous punch.
• Unsalted butter and fresh lemon juice (for sauce): Creating that buttery, tangy finish that ties this dish together.
• Fresh thyme and oregano (for sauce): If you can, use fresh herbs for maximum flavor in the sauce.
• Optional crushed red pepper flakes: For a bit of heat if you like a little kick.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I’ve played around with this Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe quite a bit, and I encourage you to make it your own! Feel free to swap herbs, adjust seasonings, or even try different ground meats to find your personal favorite.

• Use ground turkey or beef: I switched to turkey once when I was out of chicken, and it worked great with just a touch more seasoning.
• Gluten-free breadcrumbs: If you’re avoiding gluten, gluten-free panko or almond flour works well here.
• Add a spicy twist: Toss in some finely chopped jalapeño or red pepper flakes into the meatball mix to spice things up.
• Cheese lovers unite: Experiment by mixing in mozzarella or swapping parmesan for pecorino for different cheesy notes.

How to Make Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe

Step 1: Prepare Your Meatball Mixture

Start by preheating your oven to 400°F (204°C). Then gather all your meatball ingredients in a large bowl — ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan, garlic, salt, pepper, onion powder, oregano, and fresh parsley. Use a large spoon or spatula to mix everything gently but thoroughly. Try not to overwork the mixture to keep the meatballs tender – once combined, you’re good to go.

Step 2: Shape Your Meatballs and Bake

Next, scoop out about 2 tablespoons of the mixture at a time and roll it into a ball between your palms. It helps to wet your hands lightly to stop the meat from sticking. Place the meatballs on a lined baking sheet, giving them a little space to cook evenly. You should end up with roughly 35 meatballs. Bake them for about 20 minutes, or until an instant-read thermometer hits 165°F (74°C). You’ll know they’re perfectly cooked when they’re no longer pink inside.

Step 3: Make the Lemon Garlic Herb Butter Sauce

While the meatballs bake, melt butter and lemon juice together in a small saucepan over medium heat. Once melted, add the minced garlic and cook just for about a minute until fragrant—watch closely so it doesn’t brown or burn! Off heat, stir in fresh parsley, thyme, oregano, and a pinch of salt. This sauce brings brightness and richness that perfectly balances the mild chicken meatballs.

Step 4: Glaze and Serve

When the meatballs come out of the oven, brush or drizzle them generously with the lemon garlic herb butter sauce. If you like a little heat, sprinkle some crushed red pepper flakes on top. Serve warm, spooning any extra sauce over, whether on pasta, zucchini noodles, or your favorite sides.

How to Serve Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe

Garnishes

I love finishing these meatballs with a sprinkle of freshly chopped parsley for color and freshness. A few twists of cracked black pepper on top adds a subtle hint of spice, and if you like it hot like me, crushed red pepper flakes are a game-changer.

Side Dishes

My go-to pairing is either a bed of spaghetti or zucchini noodles tossed lightly in olive oil and garlic to keep things fresh. Roasted vegetables or a crisp green salad also complement the rich lemon garlic butter sauce beautifully. For a cozy comfort meal, mashed potatoes or creamy polenta is a fantastic option too.

Creative Ways to Present

For family dinners or special occasions, I’ve served these meatballs on mini slider buns with a spoonful of the lemon garlic butter sauce and a crisp pickle on the side — everyone loved the little handheld flavors. Another fun idea is skewering a few meatballs with cherry tomatoes and fresh basil for a colorful party appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs in an airtight container in the fridge for up to a week. I usually keep the extra lemon garlic herb butter sauce in a separate small jar to preserve its freshness and reheat separately for the best flavor.

Freezing

I’ve had great success freezing cooked meatballs on a tray first, then transferring them to a freezer bag. This way, they don’t stick together, and you can pull out just what you need. Keep them frozen for up to 3 months. When ready, thaw overnight in the fridge.

Reheating

To reheat, I prefer warming the meatballs in a covered dish in the oven at 350°F for about 10-15 minutes until warmed through. Then I drizzle or brush on some fresh lemon garlic herb butter sauce to freshen them up. This method keeps them juicy and avoids the dreaded rubbery microwave texture.

FAQs

Final Thoughts

This Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe has become one of those kitchen staples I go back to time and again—its ease, fresh flavors, and cozy vibes make it hard not to love. I hope you find as much joy making and sharing these meatballs as I do. Seriously, they’re a guaranteed hit—give them a try and watch your family or friends go crazy for every bite!

I absolutely love how this Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe turns out—there’s something so comforting about tender, juicy chicken meatballs coated in a bright, buttery, lemony sauce studded with fresh herbs. Whether you’re making a cozy family dinner or need an easy crowd-pleaser for a gathering, these meatballs hit the spot every time.

When I first tried this recipe, I was amazed at how simple it was to bring together everyday ingredients and create something that tastes so fresh, yet utterly satisfying. You’ll find that baking the meatballs keeps them nice and tender without the mess of frying, and that luscious lemon garlic herb butter sauce is the perfect way to elevate each bite.

Ingredients You’ll Need

The magic of this Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe really comes from balancing juicy ground chicken with herbs, cheese, and just enough breadcrumbs to keep everything tender. Here are my favorite go-to ingredients to nail this dish every time.

• Ground chicken: I usually grab 94% lean for a good balance between flavor and moisture.
• Egg: Acts as a binder to hold the meatballs together nicely without making them dense.
• Olive oil: Just a splash to add richness and keep the meatballs moist.
• Worcestershire sauce: A secret umami booster that deepens flavor.
• Breadcrumbs: I recommend plain or Italian seasoned breadcrumbs to give structure without dryness.
• Parmesan cheese: Adds saltiness and a lovely nutty flavor.
• Garlic: Fresh garlic is non-negotiable—it’s the backbone of that amazing sauce and the meatballs.
• Salt and black pepper: Simple seasoning to bring out all the layers.
• Onion powder, dried oregano, fresh parsley: These herbs give the meatballs a wonderful herbaceous punch.
• Unsalted butter and fresh lemon juice (for sauce): Creating that buttery, tangy finish that ties this dish together.
• Fresh thyme and oregano (for sauce): If you can, use fresh herbs for maximum flavor in the sauce.
• Optional crushed red pepper flakes: For a bit of heat if you like a little kick.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I’ve played around with this Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe quite a bit, and I encourage you to make it your own! Feel free to swap herbs, adjust seasonings, or even try different ground meats to find your personal favorite.

• Use ground turkey or beef: I switched to turkey once when I was out of chicken, and it worked great with just a touch more seasoning.
• Gluten-free breadcrumbs: If you’re avoiding gluten, gluten-free panko or almond flour works well here.
• Add a spicy twist: Toss in some finely chopped jalapeño or red pepper flakes into the meatball mix to spice things up.
• Cheese lovers unite: Experiment by mixing in mozzarella or swapping parmesan for pecorino for different cheesy notes.

How to Make Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe

Step 1: Prepare Your Meatball Mixture

Start by preheating your oven to 400°F (204°C). Then gather all your meatball ingredients in a large bowl — ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan, garlic, salt, pepper, onion powder, oregano, and fresh parsley. Use a large spoon or spatula to mix everything gently but thoroughly. Try not to overwork the mixture to keep the meatballs tender – once combined, you’re good to go.

Step 2: Shape Your Meatballs and Bake

Next, scoop out about 2 tablespoons of the mixture at a time and roll it into a ball between your palms. It helps to wet your hands lightly to stop the meat from sticking. Place the meatballs on a lined baking sheet, giving them a little space to cook evenly. You should end up with roughly 35 meatballs. Bake them for about 20 minutes, or until an instant-read thermometer hits 165°F (74°C). You’ll know they’re perfectly cooked when they’re no longer pink inside.

Step 3: Make the Lemon Garlic Herb Butter Sauce

While the meatballs bake, melt butter and lemon juice together in a small saucepan over medium heat. Once melted, add the minced garlic and cook just for about a minute until fragrant—watch closely so it doesn’t brown or burn! Off heat, stir in fresh parsley, thyme, oregano, and a pinch of salt. This sauce brings brightness and richness that perfectly balances the mild chicken meatballs.

Step 4: Glaze and Serve

When the meatballs come out of the oven, brush or drizzle them generously with the lemon garlic herb butter sauce. If you like a little heat, sprinkle some crushed red pepper flakes on top. Serve warm, spooning any extra sauce over, whether on pasta, zucchini noodles, or your favorite sides.

How to Serve Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe

Garnishes

I love finishing these meatballs with a sprinkle of freshly chopped parsley for color and freshness. A few twists of cracked black pepper on top adds a subtle hint of spice, and if you like it hot like me, crushed red pepper flakes are a game-changer.

Side Dishes

My go-to pairing is either a bed of spaghetti or zucchini noodles tossed lightly in olive oil and garlic to keep things fresh. Roasted vegetables or a crisp green salad also complement the rich lemon garlic butter sauce beautifully. For a cozy comfort meal, mashed potatoes or creamy polenta is a fantastic option too.

Creative Ways to Present

For family dinners or special occasions, I’ve served these meatballs on mini slider buns with a spoonful of the lemon garlic butter sauce and a crisp pickle on the side — everyone loved the little handheld flavors. Another fun idea is skewering a few meatballs with cherry tomatoes and fresh basil for a colorful party appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs in an airtight container in the fridge for up to a week. I usually keep the extra lemon garlic herb butter sauce in a separate small jar to preserve its freshness and reheat separately for the best flavor.

Freezing

I’ve had great success freezing cooked meatballs on a tray first, then transferring them to a freezer bag. This way, they don’t stick together, and you can pull out just what you need. Keep them frozen for up to 3 months. When ready, thaw overnight in the fridge.

Reheating

To reheat, I prefer warming the meatballs in a covered dish in the oven at 350°F for about 10-15 minutes until warmed through. Then I drizzle or brush on some fresh lemon garlic herb butter sauce to freshen them up. This method keeps them juicy and avoids the dreaded rubbery microwave texture.

FAQs

Final Thoughts

This Easy Baked Chicken Meatballs with Lemon Garlic Herb Butter Sauce Recipe has become one of those kitchen staples I go back to time and again—its ease, fresh flavors, and cozy vibes make it hard not to love. I hope you find as much joy making and sharing these meatballs as I do. Seriously, they’re a guaranteed hit—give them a try and watch your family or friends go crazy for every bite!