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Garlic Butter Chicken Meatballs: A Delicious and Easy Recipe

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Tender and juicy chicken meatballs tossed in a luscious garlic butter sauce, these Garlic Butter Chicken Meatballs are a flavor-packed dish perfect for any occasion. With bright lemon, fresh parsley, and a buttery garlic finish, this recipe is versatile, comforting, and easy to prepare.

 

Ingredients

Scale
  • For the Meatballs:
    • 1 ½ pounds ground chicken
    • ½ cup panko breadcrumbs
    • ½ cup fresh parsley, finely chopped
    • 1 ½ teaspoons lemon zest
    • 1 ½ teaspoons minced garlic
    • 1 large egg
    • 1 ¼ teaspoons kosher salt
    • ½ teaspoon dried oregano
    • ¼ teaspoon black pepper
  • For the Garlic Butter Sauce:
    • 4 tablespoons unsalted butter (divided)
    • 1 ½ teaspoons minced garlic
    • 2 tablespoons all-purpose flour
    • ¼ cup dry white wine (or chicken broth)
    • 1 cup chicken broth (low-sodium)
    • 2 tablespoons fresh lemon juice
    • Pinch of red pepper flakes (optional)

Instructions

  • Prepare the Meatball Mixture:
    • In a large mixing bowl, combine panko breadcrumbs, parsley, lemon zest, garlic, egg, salt, oregano, and pepper.
    • Add ground chicken and gently mix until evenly combined. Avoid overmixing to keep the meatballs tender.
  • Shape the Meatballs:
    • Scoop 2-tablespoon portions of the mixture and roll into smooth balls. Damp hands can help prevent sticking.
    • You should yield approximately 20 meatballs.
  • Cook the Meatballs:
    • Heat 2 tablespoons of butter in a large skillet over medium-high heat.
    • Add the meatballs in a single layer and cook, turning occasionally, for 12 minutes, or until browned on all sides and the internal temperature reaches 165°F.
    • Transfer the cooked meatballs to a plate and set aside.
  • Prepare the Garlic Butter Sauce:
    • Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet.
    • Add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
    • Sprinkle in the flour and whisk for 30 seconds to eliminate the raw flour taste.
  • Deglaze and Build the Sauce:
    • Slowly pour in the white wine, whisking to scrape up browned bits from the pan. Let it reduce for 1 minute.
    • Stir in chicken broth and lemon juice, whisking to combine. Bring to a simmer and cook for 2-4 minutes, until slightly thickened.
  • Combine Meatballs and Sauce:
    • Return the meatballs to the skillet, tossing them gently to coat in the sauce.
    • Simmer for 2 minutes to heat through.
  • Serve and Garnish:
    • Garnish with additional fresh parsley for a burst of freshness.
    • Serve warm with your favorite side dishes.

Notes

  • Use fresh lemon and parsley for the best flavor.
  • Avoid overmixing the meatball mixture to ensure a tender texture.
  • Deglaze the skillet properly with wine or broth to incorporate all the flavor.
  • If the sauce is too thick, add a splash of chicken broth to adjust the consistency.

Find it online: https://friendlywell.com/garlic-butter-chicken-meatballs-a-delicious-and-easy-recipe/