Description
Creamy Lemon Chicken Meatballs are tender, juicy meatballs simmered in a bright and zesty lemon cream sauce. This dish is perfect for a flavorful weeknight dinner served over pasta, rice, or vegetables.
Ingredients
Units
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced (for sauce)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese (for sauce)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, and pepper until just combined. Form into small meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 6–8 minutes, turning to brown all sides until cooked through. Remove from skillet and set aside.
- In the same skillet, add butter and garlic. Sauté for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in cream, lemon juice, lemon zest, and Parmesan. Simmer for 3–4 minutes until sauce thickens slightly.
- Return meatballs to the skillet and simmer in the sauce for 3–5 minutes until heated through and coated.
- Garnish with fresh parsley and serve warm.
Notes
- Adjust lemon juice to your taste preference for more or less tang.
- Great served over pasta, rice, or mashed potatoes.
- Use chicken thighs for a richer flavor or turkey for a leaner option.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 2g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg