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- 1 lb (450g) ground chicken - 1/2 cup (50g) breadcrumbs (preferably Italian style) - 1/4 cup (25g) finely grated Parmesan cheese - 1/4 cup (15g) fresh parsley, finely chopped - 4 cloves garlic, minced (adjust to taste) - 1 teaspoon onion powder - 1/2 teaspoon salt (to taste) - 1/2 teaspoon freshly ground black pepper - 4 tablespoons unsalted butter - 2 tablespoons olive oil (extra virgin recommended) - Zest of 1 lemon (for brightness) Gather these ingredients before you start. The ground chicken serves as a great base. I like Italian-style breadcrumbs for added flavor and texture. Parmesan cheese adds a rich taste. Fresh parsley brightens the dish and makes it pretty. The garlic is key for that classic flavor. Onion powder, salt, and pepper round out the seasoning. They bring everything together nicely. For cooking, I use unsalted butter and olive oil. They add great taste and help with browning. The lemon zest gives a fresh kick to the garlic butter sauce. Make sure you have everything ready. This will make your cooking smooth and easy. {{ingredient_image_2}} - In a large bowl, combine: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 large egg - 4 minced garlic cloves - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - Mix the ingredients well using your hands or a spoon. Be careful not to overmix; this keeps your meatballs tender. - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Shape the meatball mixture into balls about 1 to 1.5 inches wide. Place them on the baking sheet. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Cook the meatballs in batches, turning them until they are brown and crisp. This takes about 3-4 minutes per batch. - Once all meatballs are browned, transfer the baking sheet to the oven. - Bake for 10-15 minutes, or until the internal temperature reaches 165°F (75°C). Use a meat thermometer to check. - In the same skillet, lower the heat to medium-low after removing the meatballs. - Add 4 tablespoons of unsalted butter and let it melt. - Stir in the minced garlic and lemon zest. Cook for about 2 minutes until fragrant. Keep stirring to prevent burning. - Once the meatballs are baked, add them to the skillet with the garlic butter sauce. - Gently toss the meatballs in the sauce for 1-2 minutes. This helps them soak up the delicious flavors. - Serve the meatballs warm, garnished with fresh parsley for a nice burst of color. - Avoid overcrowding the skillet. This helps the meatballs brown well. If too many meatballs go in at once, they will steam, not brown. Cook in batches to keep that nice crisp. - Use a meat thermometer for accuracy. This ensures your meatballs reach 165°F (75°C). It's the best way to know they are safe to eat. - Adjust garlic to taste. If you love garlic, add more! Start with four cloves, but feel free to increase it. - Add herbs like thyme or rosemary for extra flavor. These herbs pair well with the garlic butter sauce and elevate the dish. Fresh herbs make everything better. - Plate the meatballs on a large serving dish or individual plates. Drizzle the garlic butter sauce over them for a glossy look. - For an artistic touch, add a wedge of lemon on the side. This adds color and a zesty flavor to the dish. Fresh parsley also brightens the plate and adds freshness. Pro Tips Use Fresh Garlic: Freshly minced garlic enhances the flavor of the meatballs and the sauce significantly compared to pre-minced garlic. Don’t Overmix: When combining the meatball ingredients, mix just until combined to keep the meatballs tender and prevent them from becoming tough. Check for Doneness: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (75°C) for safe consumption. Customize the Flavor: Feel free to add your favorite herbs or spices to the meatball mixture for a personalized flavor twist. {{image_4}} You can make garlic butter chicken meatballs healthier. Here are two easy swaps: - Use ground turkey or leaner chicken. - Choose whole grain or gluten-free breadcrumbs. These changes cut fat and boost fiber. Ground turkey has less fat than chicken. Whole grain breadcrumbs add nutrients. You can change the flavor with spices and extras. Here are some ideas: - Add spices like smoked paprika or cayenne for heat. - Mix in feta cheese or sun-dried tomatoes for a twist. These options give your meatballs a fresh taste. Smoked paprika adds warmth, while feta offers creaminess. Think about how you want to serve your meatballs. Here are some fun ideas: - Pair them with pasta, rice, or a fresh salad. - Create meatball subs or sliders for a fun meal. These pairings make your dinner complete. Meatballs in a sub bring joy to any meal. To store your garlic butter chicken meatballs, let them cool first. Place them in an airtight container. This keeps them fresh and tasty. I like to use glass containers or plastic ones with tight lids. They help seal in flavor and moisture. If you want to freeze the meatballs, arrange them on a baking sheet. Make sure they are not touching. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. Remove as much air as you can. This helps prevent freezer burn. To thaw, place them in the fridge overnight. If you need them fast, use the microwave. Reheat them in the oven at 350°F (175°C) until warm. Make sure they reach an internal temp of 165°F (75°C) for safety. In the fridge, these meatballs last up to four days. If you freeze them, they stay good for about three months. After that, they may lose flavor and texture. Always label your containers with dates to keep track. You can check if chicken meatballs are done by using a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures they are safe to eat. If you don’t have a thermometer, cut one open. It should be white inside, not pink. Yes, you can prepare the meatballs ahead of time. Mix the meatball mixture and form the meatballs. Then, cover them and place them in the fridge for up to 24 hours. This saves time on a busy day. You can also freeze them for later use. These meatballs are versatile! You can serve them with: - Pasta or noodles - Rice or quinoa - Fresh salads - Garlic bread - Meatball subs Each option adds a new flavor to your meal. To add spice, you can mix in crushed red pepper flakes or cayenne pepper. Start with a small amount and adjust to your taste. You can also use spicy Italian sausage instead of ground chicken. This will give your meatballs a nice kick. Absolutely! Garlic butter chicken meatballs are great for meal prep. You can make a big batch and store them in the fridge or freezer. They are easy to reheat and enjoy throughout the week. Just pair them with your favorite sides for a quick meal. In this post, we explored making delicious garlic butter chicken meatballs. We covered the key ingredients, detailed step-by-step instructions, and offered tips for perfect results. I also shared variations and storage info to help you customize and keep your meatballs fresh. Now you can make and enjoy this tasty dish anytime. Dive in, get creative, and savor every bite!

Garlic Butter Chicken Meatballs

Delicious chicken meatballs infused with garlic and butter, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.5 cup breadcrumbs (preferably Italian style)
  • 0.25 cup finely grated Parmesan cheese
  • 0.25 cup fresh parsley, finely chopped
  • 1 large egg, lightly beaten
  • 4 cloves garlic, minced
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 zest of lemon
  • 1 bunch fresh parsley for garnish

Instructions
 

  • In a spacious mixing bowl, combine the ground chicken with breadcrumbs, grated Parmesan cheese, chopped parsley, beaten egg, minced garlic, onion powder, salt, and black pepper. Use your hands or a spoon to mix until the ingredients are evenly incorporated, ensuring not to overmix.
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  • Using your hands, form the chicken mixture into meatballs, aiming for a size of about 1 to 1.5 inches in diameter. Place each meatball on the prepared baking sheet, spacing them evenly apart.
  • In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for approximately 3-4 minutes, turning them occasionally, until browned and crisp on all sides. Once browned, remove the meatballs from the skillet and transfer them to the baking sheet.
  • Once all the meatballs are browned, place the baking sheet in the preheated oven. Bake for about 10-15 minutes, or until the internal temperature of the meatballs reaches 165°F (75°C) using a meat thermometer.
  • While the meatballs are baking, prepare the garlic butter sauce in the same skillet used for the meatballs. Lower the heat to medium-low, then add the butter. Once melted, introduce the minced garlic and lemon zest, cooking for about 2 minutes until fragrant, stirring frequently to prevent burning.
  • When the meatballs have finished baking, transfer them to the skillet with the garlic butter sauce. Gently toss the meatballs in the sauce for about 1-2 minutes to ensure they are well-coated and absorb the flavors.
  • Serve your garlic butter chicken meatballs warm, garnished with a sprinkle of fresh parsley on top for a pop of color and flavor.

Notes

For added flavor, serve with a wedge of lemon.
Keyword butter, chicken, garlic, meatballs