Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American