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Garlic Butter Chicken Meatballs: A Delicious and Easy Recipe

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.  
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings (about 20 meatballs)
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

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