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Easy Baked Chicken Meatballs

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These juicy, flavorful meatballs are a breeze to make and bursting with Italian-inspired herbs and zesty lemon butter. Perfect for weeknight dinners, meal prep, or a crowd-pleasing appetizer—these bites are tender on the inside and coated in a garlicky, herb-laced finish.

Ingredients

Scale

For the Meatballs (doubled)

4 lbs (1814g) ground chicken (preferably 94% lean)

2 large eggs

4 tbsp (60ml) olive oil

2 tsp Worcestershire sauce

1½ cups (168g) breadcrumbs

1 cup (100g) grated Parmesan cheese

4–6 cloves garlic, minced

2 tsp salt

1 tsp ground black pepper

2 tsp onion powder

2 tsp dried oregano

4 tbsp finely chopped fresh parsley

Lemon Garlic Herb Butter Sauce (doubled)

½ cup (112g) unsalted butter

4 tbsp (60ml) fresh lemon juice

4 cloves garlic, minced

4 tbsp finely chopped fresh parsley leaves

2 tsp chopped fresh thyme leaves

2 tsp finely chopped fresh oregano leaves

Pinch of salt

Optional: crushed red pepper flakes for serving

Instructions

Preheat Oven to 400°F (204°C). Line two large baking sheets with parchment paper or lightly grease them.

Make the Meatballs:
In a large bowl, mix ground chicken, eggs, olive oil, Worcestershire, breadcrumbs, Parmesan, garlic, salt, pepper, onion powder, oregano, and parsley until just combined. Avoid overmixing.

Form & Bake:
Shape mixture into 1½-inch meatballs and place on prepared baking sheets. Bake for 20–22 minutes or until internal temp reaches 165°F (74°C) and meatballs are lightly browned.

Prepare the Sauce:
While meatballs bake, melt butter in a saucepan over medium heat. Add lemon juice, garlic, herbs, and a pinch of salt. Simmer for 2–3 minutes until fragrant.

Toss & Serve:
Drizzle or toss baked meatballs with warm lemon garlic herb butter. Garnish with red pepper flakes if desired.

Nutrition

Find it online: https://thecomfortspoon.com/easy-baked-chicken-meatballs/