Garlic Butter Chicken Meatballs Recipe
These Garlic Butter Chicken Meatballs are tender, flavorful, and coated in a luscious lemon garlic butter sauce. Made with ground chicken, fresh herbs, and a touch of lemon zest, they’re perfect as a comforting dinner served over pasta or with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings (about 20 meatballs)
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup panko breadcrumbs
- 3 teaspoons minced garlic (about 4 cloves), divided
- 1 large egg
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
- 1/2 cup finely chopped fresh parsley leaves (from 1/2 medium bunch), plus more for serving
Sauce
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 pinch red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- Juice of 1 medium lemon (about 2 tablespoons)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, panko breadcrumbs, 2 teaspoons of the minced garlic, egg, 1 teaspoon of kosher salt, dried oregano, black pepper, lemon zest, and chopped parsley. Mix gently until all ingredients are evenly incorporated, but avoid over-mixing to keep meatballs tender.
- Shape the Meatballs: Using your hands, form the mixture into evenly sized meatballs, about 1 1/2 inches in diameter. This should yield approximately 20 meatballs.
- Cook the Meatballs: In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the meatballs in batches, being careful not to overcrowd the pan. Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes. Remove the meatballs from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the remaining 1 teaspoon of minced garlic and red pepper flakes (if using), sauté for about 30 seconds until fragrant. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Deglaze and Simmer: Slowly whisk in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine reduces slightly. Then whisk in the chicken broth and lemon juice. Bring the sauce to a gentle simmer and cook until slightly thickened, about 4-5 minutes.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, gently spooning the sauce over them. Simmer together for 2-3 minutes to marry the flavors and heat through.
- Serve: Garnish with additional chopped fresh parsley and serve hot with your choice of sides such as pasta, rice, or crusty bread to soak up the delicious sauce.
Notes
- Use ground chicken breast for a leaner option or mix dark and white meat for more flavor.
- Do not overcrowd the skillet while cooking meatballs to ensure even browning.
- The red pepper flakes are optional for a hint of heat; adjust according to your preference.
- For a gluten-free version, substitute panko breadcrumbs and all-purpose flour with gluten-free alternatives.
- Leftover meatballs can be stored in an airtight container and refrigerated for up to 3 days.