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Juicy Baked Chicken Meatballs

Tender baked chicken meatballs finished with a flavorful herb butter sauce. Perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 5 servings
Calories 390 kcal

Equipment

  • oven
  • baking sheet
  • parchment paper
  • large bowl
  • cookie scoop
  • thermometer
  • saucepan

Ingredients
  

For the Meatballs

  • 2 pounds ground chicken 94% lean
  • 1 large egg
  • 2 Tablespoons olive oil
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2–3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 Tablespoons fresh parsley finely chopped

For the Herb Butter Sauce

  • 1/4 cup unsalted butter
  • 2 Tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 2 Tablespoons fresh parsley leaves finely chopped
  • 1 teaspoon fresh thyme leaves chopped
  • 1 teaspoon fresh oregano leaves finely chopped
  • Pinch salt
  • crushed red pepper flakes optional for serving

Instructions
 

Instructions

  • Preheat your oven to 400°F (204°C) and prepare a baking sheet with parchment or spray.
  • Combine all meatball ingredients in a large bowl and mix until just combined.
  • Shape the mixture into 1.5-inch balls and place on the baking sheet.
  • Bake for 18–22 minutes until the internal temperature reaches 165°F (74°C).
  • Melt butter over medium-low heat and add garlic, lemon juice, parsley, thyme, oregano, and salt.
  • Pour the herb butter sauce over baked meatballs and serve.

Notes

For best results, use parchment paper to prevent sticking. Can be made ahead and refrigerated. Freezes well without sauce.