Description
A quick and flavorful recipe for baked lemon chicken meatballs that come together in just 30 minutes. These tender, juicy meatballs are infused with fresh lemon zest, garlic, and parmesan cheese, making them perfect as a snack, appetizer, or a main dish served over pasta, rice, or with vegetables.
Ingredients
Meatball Mixture
- 1 pound ground chicken
- 1 egg
- ½ cup breadcrumbs
- ¼ cup shredded onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- Zest of 1 lemon
- ¼ cup grated parmesan
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the meatballs.
- Mix Ingredients: In a large bowl, combine the ground chicken, egg, breadcrumbs, shredded onion, minced garlic, salt, pepper, lemon zest, and grated parmesan. Use a fork or clean hands to mix everything thoroughly until well combined.
- Form Meatballs: Line a baking sheet with parchment paper. Scoop about a tablespoon-sized portion of the mixture and roll it into a ball. Place the meatballs on the prepared sheet. Expect to make about 24 to 28 meatballs depending on their size.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20 to 25 minutes, or until they are slightly golden and cooked through.
- Serve: Serve the meatballs with your favorite dipping sauce, over pasta, rice, or alongside vegetables for a delicious meal.
Notes
- For best results, keep the meatballs small to ensure even cooking and tenderness.
- You can substitute ground chicken with ground turkey if preferred.
- Feel free to add fresh herbs like parsley or basil to the mixture for extra flavor.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven or microwave before serving.
