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Ground Chicken Meatballs Recipe
Ash Tyrrell

Ground Chicken Meatballs Recipe

I started making these ground chicken meatballs on a random Tuesday when I had nothing else in the fridge, and now they've become my go-to weeknight dinner. I love that there's no messy stovetop searing involved; you just mix, roll, and bake. The first time I pulled a tray out of the oven and brushed on the lemony garlic butter, my kitchen smelled incredible and my family thought I'd ordered takeout.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground chicken I go for 94% lean so the meatballs stay juicy, not dry
  • 1 large egg — helps bind everything together so the meatballs hold their shape
  • 2 tablespoons olive oil — adds moisture since ground chicken is naturally lean
  • 1 teaspoon Worcestershire sauce — gives a savory depth you can't quite place
  • 3/4 cup breadcrumbs — keeps the texture light instead of dense
  • 1/2 cup grated parmesan cheese — grate it fresh if you can it melts into the meat so much better
  • 2 –3 cloves garlic minced — don't skip fresh garlic, the jarred stuff just isn't the same
  • 1 teaspoon salt — essential since ground chicken is pretty bland on its own
  • 1/2 teaspoon black pepper — balances the richness of the cheese and butter
  • 1 teaspoon onion powder — adds flavor without the texture of chopped onion
  • 1 teaspoon dried oregano — a little goes a long way here
  • 2 tablespoons fresh parsley chopped — brightens up the whole mix
  • 1/4 cup unsalted butter — this is what makes these taste bakery-level good
  • 2 tablespoons fresh lemon juice — skip the bottled stuff fresh makes a real difference
  • 2 cloves garlic minced — infuses the butter as it melts
  • 2 tablespoons fresh parsley chopped — for color and freshness
  • 1 teaspoon fresh thyme leaves — adds a subtle earthy note
  • 1 teaspoon fresh oregano leaves — pairs perfectly with the lemon
  • A pinch of salt — rounds out the sauce
  • Optional: crushed red pepper flakes for serving

Method
 

  1. Start by preheating your oven to 400°F (204°C). Line a baking sheet with parchment paper or give it a light coat of nonstick spray. Having everything ready before you start mixing makes the whole process feel less chaotic and keeps your hands cleaner.
  2. In a large bowl, combine the ground chicken, egg, olive oil, Worcestershire sauce, breadcrumbs, parmesan, garlic, and seasonings. I use my hands here since it mixes more evenly than a spoon, but gentle overmixing makes meatballs tough instead of tender.
  3. Using a cookie scoop or tablespoon, portion the mixture into balls about 1.5 inches wide. Roll them loosely in your palms; this should give you roughly 35 meatballs. Place them on your prepared baking sheet with a little space between each one.
  4. Slide the tray into your preheated oven and bake for about 20 minutes. The meatballs are done when an instant-read thermometer reads 165°F (74°C) in the center. This is the one step I never skip, since guessing by color alone isn't reliable.
  5. While the meatballs bake, melt the butter in a small saucepan over medium-low heat. Stir in the garlic and cook for about a minute until fragrant. Remove from heat and whisk in the lemon juice, herbs, and a pinch of salt.
  6. As soon as the meatballs come out of the oven, brush or spoon the warm garlic butter sauce over them. Sprinkle with red pepper flakes if you like a little heat, and serve immediately while they're still warm and glossy.

Notes

  • I always weigh my ground chicken instead of eyeballing it, since too little meat throws off the whole ratio.
  • I never pack the meatballs too tightly when rolling a loose hand keeps them tender.
  • I like to let the mixture rest for five minutes before shaping, it helps the breadcrumbs absorb moisture.
  • I double the garlic herb butter because honestly, we always want more sauce.
  • I use a cookie scoop so every meatball cooks at the same rate