Creamy Lemon Pepper Chicken Meatballs
These creamy lemon pepper chicken meatballs are bursting with flavor and comfort, making them perfect for weeknight dinners or special occasions. Simple to prepare and family-friendly, they’re sure to impress everyone at the table.
Ingredients
For the Meatballs
- 1/2 medium yellow onion Grated
- 4 cloves garlic Divided
- 1/2 medium bunch fresh parsley Chopped, reserve 1 tablespoon for garnish
- 1/2 cup unseasoned fine dried or panko breadcrumbs
- 1 cup whole or 2% milk Divided
- 1 large egg
- 1/2 teaspoon kosher salt Plus more as needed
- 1 tablespoon lemon pepper seasoning with salt Divided
- 1 1/2 pounds ground chicken
For the Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth
For Serving (Optional)
- Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread For serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Grate the onion directly into a large bowl.
- Finely grate 2 cloves of garlic into the bowl.
- Chop the parsley finely, setting aside 1 tablespoon for garnish, and mix most of it into the bowl.
- Add the breadcrumbs, 1/4 cup of milk, the egg, 1 tablespoon of lemon pepper seasoning, and salt to the mixture. Stir gently until all the breadcrumbs are moistened.
- Incorporate the ground chicken into the bowl and mix until fully combined.
- Shape the mixture into meatballs, about 2 tablespoons each, and place them on the prepared baking sheet.
- Bake until the internal temperature reaches 165°F (75°C), roughly 12-15 minutes.
Making the Sauce
- In a skillet over medium heat, melt the unsalted butter until bubbly.
- Add the remaining minced garlic and the flour, stirring for about 1 minute to create a roux.
- Gradually add the remaining milk, lemon pepper seasoning, and chicken broth, whisking until combined.
- Allow the sauce to simmer until it thickens, about 3-5 minutes.
- Once thickened, add the baked meatballs into the skillet, coating them evenly in the sauce.
- Bake the meatballs in the sauce for an additional 10 minutes, or broil for 2-3 minutes for a browned top.
- Garnish with reserved parsley and serve hot with your choice of side.
Notes
For added brightness, consider adding a splash of lemon juice to the sauce or mixing in chopped spinach. You can also substitute turkey for ground chicken for a leaner option. Keep meatballs uniform in size for even cooking.