Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe

If you’re looking for a delicious, fuss-free dinner that feels a bit fancy but is super simple to pull off, you’ll absolutely want to try this Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe. I absolutely love how tender and flavorful these meatballs turn out—plus the lemon herb butter sauce adds that perfect zesty, buttery finish that really makes them sing. Trust me, once you make these, they’ll be a go-to in your weeknight dinner rotation.

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Ingredients You’ll Need

The magic of this Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe is all about balancing fresh herbs, savory cheese, and that punch of lemony butter. When you pick your ingredients, try for the freshest herbs you can find and good-quality ground chicken—it really makes a difference.

• Ground chicken: I usually go for 94% lean; it keeps the meatballs tender but not greasy.
• Egg: Acts as a binder to hold everything together perfectly.
• Olive oil: Adds just a touch of richness and helps with moisture.
• Worcestershire sauce: A subtle umami boost that’s often a secret weapon for depth of flavor.
• Breadcrumbs: I like plain or Italian seasoned breadcrumbs; they keep the meatballs from being too dense.
• Parmesan cheese: Adds a savory, nutty note that complements the chicken beautifully.
• Garlic (minced): Both in the meatballs and the sauce, garlic brings that irresistible aroma and flavor.
• Salt and spices (black pepper, onion powder, dried oregano): These seasonings create a lovely savory base.
• Fresh parsley, thyme, and oregano: These herbs brighten the flavor and make the butter sauce so fresh and vibrant.
• Unsalted butter: Use real butter here—it’s the foundation of the sauce’s richness.
• Fresh lemon juice: The key ingredient that lifts the sauce with zesty brightness.
• Optional crushed red pepper flakes: For when you want just a little kick on top.

Variations

I love that this Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe is super adaptable. You can easily tweak it based on what you have in your fridge or dietary preferences. That’s part of why I keep coming back to it!

• Make it spicy: When I want a bit of heat, I add some crushed red pepper flakes right into the meatball mixture as well as on top after baking.
• Herb swaps: If fresh oregano or thyme isn’t available, substituting with fresh basil or rosemary works well in a pinch.
• Gluten-free option: Use gluten-free breadcrumbs or almond flour to keep things gluten-free without compromising texture.
• Different protein: Try ground turkey or even a blend of chicken and pork for a slightly different flavor profile.

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

Step 1: Prep and Mix Your Meatball Ingredients

Start by preheating your oven to 400°F (204°C). Line a baking sheet with parchment paper or use a nonstick spray so those meatballs clean up easily afterward. Then, grab a large bowl and combine your ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan, garlic, salt, pepper, onion powder, oregano, and fresh parsley. I like to use my hands or a big spoon to mix everything gently but thoroughly—over-mixing can make meatballs tough, so just combine until you see everything come together evenly.

Step 2: Shape and Bake Your Meatballs

Once your mixture is ready, scoop out about 2 tablespoons of it per meatball—this size gives you a nice bite without being overwhelming. Roll each scoop gently in your hands and place them spaced out on your baking sheet. You should get around 35 meatballs from this batch. Pop them in the oven and bake for about 20 minutes. Don’t guess about doneness—use an instant-read thermometer and look for 165°F (74°C) inside to make sure they’re safe and perfectly juicy.

Step 3: Make the Lemon Herb Butter Sauce

While the meatballs are baking, get your sauce going! In a small saucepan over medium heat, melt the butter and stir in the fresh lemon juice. Add minced garlic and cook just about a minute until fragrant—be careful not to let it brown because it can turn bitter. Remove from heat and stir in the chopped fresh parsley, thyme, and oregano, plus a tiny pinch of salt. This zesty sauce is what takes these meatballs from everyday to extraordinary.

Step 4: Brush and Serve

When the meatballs come out of the oven, brush them generously with the lemon herb butter sauce. If you like a little heat, sprinkle crushed red pepper flakes on top. Serve warm—with extra sauce on the side for dipping or drizzling. I usually pair mine over some zucchini noodles or a simple pasta to soak up all that buttery goodness.

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

Garnishes

I almost always finish these meatballs with a sprinkle of freshly chopped parsley—it adds a pop of color and fresh flavor that’s so inviting. If you like a little heat, crushed red pepper flakes on top give just the right kick without overpowering the lemon herb butter sauce.

Side Dishes

These meatballs are great over zucchini noodles for a low-carb option, or tossed with your favorite pasta and a light drizzle of olive oil. I’ve also served them with a simple green salad or garlic Parmesan roasted veggies for a well-rounded meal. Mashed potatoes or rice are cozy comforts that work beautifully too.

Creative Ways to Present

For a party or special dinner, I like to serve the meatballs on skewers with lemon wedge garnish and a small dipping bowl of the leftover lemon herb butter sauce. It makes for an elegant appetizer that guests love. Another idea is to nestle the meatballs in baby lettuce cups with a spoonful of sauce—fresh, fun, and bite-sized!

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs with the sauce in an airtight container in the fridge. They keep well up to one week, which is perfect for grabbing quick lunches or building easy dinners later in the week. Just be sure to keep the sauce separate or stirred back in when reheating to keep every bite moist.

Freezing

I freeze these meatballs both before and after baking with great results. If freezing raw, shape the meatballs and freeze them on a tray before transferring to a zip-top bag; then bake from frozen, adding a few extra minutes. If freezing cooked, just make sure they’ve fully cooled, then store with a little sauce to maintain moisture. They thaw quickly and make for a fantastic no-fuss meal the next time you want something tasty fast.

Reheating

I gently reheat leftovers in the oven at 350°F (175°C) for 10-12 minutes to keep them tender and avoid drying out. If you’re in a hurry, the microwave works too—just cover and check often to prevent them from getting rubbery. Adding a little extra lemon herb butter sauce before serving makes all the difference in freshness and flavor.

FAQs

Final Thoughts

Honestly, this Easy Baked Chicken Meatballs with Lemon Herb Butter Sauce Recipe quickly became one of my family’s all-time favorites. It’s incredibly easy to make, packed with fresh flavor, and versatile enough to suit any occasion. Whether you’re cooking a cozy weeknight dinner or prepping for guests, these meatballs hit all the right notes. I can’t recommend giving them a try enough—you’ll fall in love just like I did!

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