Description
These Lemon Pepper Chicken Meatballs are a flavorful and light twist on traditional meatballs. Made with ground chicken, fresh herbs, and zesty lemon, these meatballs are pan-seared and simmered in a tangy lemon-butter sauce. Serve them with your choice of sides for a delicious and satisfying meal.
Ingredients
Main Meatball Mixture:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
For Cooking and Serving:
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Extra parsley and lemon slices for garnish
Instructions
- Main Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, lemon zest, lemon juice, black pepper, and salt. Mix until just combined. Shape into 16–18 small meatballs.
- Cooking the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 6–8 minutes, turning occasionally, until browned and cooked through. Remove the meatballs and set aside.
- Preparing the Sauce: In the same skillet, add chicken broth, butter, and lemon juice. Stir and scrape up any browned bits, then simmer for 2–3 minutes to form a light sauce.
- Final Assembly: Return the meatballs to the skillet and toss to coat in the sauce. Garnish with extra parsley and lemon slices before serving.
Notes
- These meatballs pair well with rice, couscous, or pasta.
- For extra zest, add more lemon juice to the sauce.
- They can also be baked at 400°F (200°C) for 18–20 minutes instead of pan-fried.
