Lemon Herb Chicken Meatballs

$To make Lemon Herb Chicken Meatballs, you will need: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - Zest of 1 lemon - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup fresh parsley, finely chopped - 1/4 cup olive oil, for frying These ingredients create a fresh and zesty flavor that shines in every bite. You can switch some items if needed. Here are my top swaps: - Ground chicken can be replaced with ground turkey or pork. Both will work well. - Instead of breadcrumbs, use crushed crackers or oats for a different texture. - If you don’t have Parmesan, try Pecorino or skip it for a dairy-free option. - Fresh herbs can replace dried ones. Use three times the amount for fresh herbs. - If you want more zest, add more lemon juice and lemon zest. These swaps keep the taste fresh while allowing you to use what you have on hand. To ensure your dish tastes great, pick high-quality ingredients: - Choose ground chicken with a little fat for moist meatballs. Look for a bright pink color. - Fresh herbs should look vibrant and green. Avoid any wilted or yellow leaves. - When selecting lemons, pick firm ones with a smooth skin. This means more juice! - Check for dry breadcrumbs that are not stale. Freshness helps with the meatball's texture. Using the best ingredients makes a big difference in flavor and quality. Enjoy your cooking! {{ingredient_image_1}} To make Lemon Herb Chicken Meatballs, gather all your ingredients first. This makes cooking easier. You will need: - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - Zest of 1 lemon - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup fresh parsley, finely chopped - 1/4 cup olive oil, for frying Start by measuring out all your ingredients. This helps keep things organized. It takes about 10 minutes to prep. Now, let's cook! In a large bowl, mix the ground chicken, breadcrumbs, and Parmesan cheese. Add the lemon zest, lemon juice, minced garlic, oregano, basil, salt, pepper, and parsley. Use your hands to mix gently. Don’t overmix, or your meatballs will become tough. Next, heat a large skillet over medium heat. Add the olive oil once the skillet is hot. While the skillet warms, form small meatballs, about 1 inch wide. Carefully place the meatballs in the skillet. Make sure there is space between them. Cook the meatballs for 5 to 6 minutes on each side. They should turn golden brown. When they reach an internal temperature of 165°F (75°C), they are done. To check if your meatballs are cooked right, use a meat thermometer. This ensures safety and taste. After cooking, transfer them to a paper towel-lined plate. This helps drain any extra oil. For a nice presentation, serve them with fresh parsley and lemon wedges. You can also add a side of garlic yogurt sauce or a salad. Enjoy your delicious Lemon Herb Chicken Meatballs! When making lemon herb chicken meatballs, avoid overmixing the ingredients. This can make your meatballs tough. Make sure to form them gently and keep them about one inch wide. Also, ensure the skillet is hot before adding the meatballs. This helps them brown nicely. Don’t overcrowd the pan; cook in batches if you need to. This keeps them juicy and tender. To boost the flavors, use fresh herbs when possible. Fresh parsley adds a bright taste. You can also swap in fresh oregano and basil if you have them. For a zesty kick, try adding a bit more lemon zest. If you like heat, a pinch of red pepper flakes works well. A dash of Worcestershire sauce can also enhance the savory notes. These meatballs shine when served with a side of garlic yogurt sauce. It adds creaminess and a subtle tang. You can also pair them with a fresh green salad. For a heartier meal, serve them over pasta or rice. Garnish with extra parsley and lemon wedges for a colorful touch. This makes your dish look great and taste even better. Pro Tips Don't Overmix: Mixing the meatball mixture too much can lead to tough meatballs. Combine just until everything is evenly incorporated. Chill Before Cooking: For firmer meatballs, refrigerate them for 20-30 minutes before frying. This helps them hold their shape better during cooking. Use a Meat Thermometer: To ensure your meatballs are safely cooked, check that they reach an internal temperature of 165°F (75°C). Experiment with Herbs: Feel free to mix and match herbs according to your taste. Fresh herbs can also be used for enhanced flavor. {{image_2}} You can switch the ground chicken for other meats. Try ground turkey or lean pork. These options still keep the flavors bright. Each meat brings its own taste. Ground beef is another choice, but it may change the texture. Adjust cooking times for different meats. Always aim for an internal temperature of 165°F (75°C). For a veggie twist, use chickpeas or lentils. Mash them up and mix in the same herbs. You can also try store-bought plant-based meat. Look for products that mimic ground meat well. Add some grated zucchini for moisture. This keeps your meatballs tender and tasty. Want to spice things up? Add some red pepper flakes for heat. You can also mix in sun-dried tomatoes for extra flavor. Fresh herbs like dill or cilantro can change the taste, too. A bit of lemon zest brightens the dish. Experiment with different cheeses, like feta or mozzarella. Each tweak can make your meatballs unique. Freezing these meatballs is easy. After cooking, let them cool completely. Place them in a single layer on a baking sheet. Freeze for about 1 hour. Then, transfer them to a freezer-safe bag or container. Label the bag with the date. They will stay fresh for up to three months. To store leftovers, let the meatballs cool. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure to separate layers with parchment paper. This helps prevent sticking. Reheating meatballs is simple. You can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes. For the microwave, heat on high for 1-2 minutes. Check that they are hot all the way through. Enjoy your tasty leftovers! You can make these meatballs a day before. Mix all the ingredients as usual. Shape the meatballs and place them on a tray. Cover the tray with plastic wrap and put it in the fridge. This helps the flavors blend. When you are ready to cook, simply take them out and fry or bake as desired. Yes, you can bake the meatballs! Preheat your oven to 400°F (200°C). Place the formed meatballs on a baking sheet lined with parchment paper. Bake for about 20-25 minutes. Check their internal temperature; it should reach 165°F (75°C). Baking gives a healthier option without extra oil. These meatballs are very versatile. They go well with a fresh green salad. You could serve them with garlic yogurt sauce for dipping. Pasta with a light lemon sauce is another great option. For a hearty meal, pair them with quinoa or rice. Each option brings out the lemony flavor beautifully. In this post, I covered the key ingredients needed for lemon herb chicken meatballs. I shared ingredient substitutes and tips for choosing fresh items. You learned step-by-step instructions, including how to cook meatballs perfectly. We explored common mistakes and ways to enhance flavors. I also provided storage tips and answered common questions about meal prep. These meatballs can be a tasty dish for any occasion. With practice, you can master them and impress your friends and family. Enjoy your cooking journey!$

Lemon Herb Chicken Meatballs

Delicious chicken meatballs infused with lemon and herbs, perfect for a light meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 whole Zest of lemon
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, finely chopped
1/4 cup olive oil, for frying

Instructions

In a large mixing bowl, combine the ground chicken, breadcrumbs, and grated Parmesan cheese.
Add the lemon zest, lemon juice, minced garlic, oregano, basil, salt, pepper, and chopped parsley to the bowl.
Mix all the ingredients together until well combined, but be careful not to overmix, which can make the meatballs tough.
Preheat a large skillet over medium heat and add the olive oil.
While the skillet is heating, form small meatballs (about 1 inch in diameter) using your hands.
Once the skillet is hot, carefully place the meatballs in the skillet, making sure not to overcrowd the pan.
Cook the meatballs for about 5-6 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Once cooked, transfer the meatballs to a paper towel-lined plate to drain excess oil.

Notes

Serve the meatballs on a platter garnished with additional fresh parsley and lemon wedges. Pair them with a side of garlic yogurt sauce or a fresh green salad for a delightful meal.

Keyword chicken, herbs, lemon, meatballs