Garlic Butter Chicken Meatballs

This garlic butter chicken meatballs recipe is perfect for home cooks looking to create a comforting yet elegant meal on busy evenings. The meatballs are tender and juicy with bright lemon and herb notes wrapped in a rich buttery sauce that feels like a special treat but is surprisingly easy to pull off.

I first made this after finding ground chicken on sale and wanting something lighter than beef meatballs. It quickly became a family favorite because it feels fancy but comes together quickly.

Ingredients

• Lemon zest and juice: from a fresh medium lemon add brightness and acidity so always look for firm lemons without blemishes for the best flavor
• Fresh parsley: brings herbal freshness that brightens the sauce so pick vibrant green bunches without yellowing leaves
• Panko breadcrumbs: keep the meatballs light and tender opt for plain unseasoned for control over seasoning
• Fresh minced garlic: provides bold aromatic flavor so use firm plump cloves not shriveled ones
• Ground chicken: should be freshly packaged for moisture and flavor avoid anything leaning too pale or watery
• Unsalted butter: builds the luscious sauce foundation allowing you to control salt levels in the dish
• Dry white wine: adds depth and slight acidity use a decent bottle you would enjoy drinking
• Low-sodium chicken broth: keeps the sauce savory without overpowering saltiness giving room to adjust at the table
• Egg, kosher salt, dried oregano, black pepper, red pepper flakes, flour: as used in steps

Instructions

Combine Ingredients for Meatballs:

In a mixing bowl, combine lemon zest, half of the minced garlic, finely chopped parsley, panko breadcrumbs, egg, 1 1/4 teaspoons kosher salt, dried oregano, and black pepper. Mix these dry and fresh seasonings thoroughly to distribute flavors evenly.

Form and Cook Meatballs:

Gently fold in the ground chicken until the mixture just comes together to prevent tough meatballs. Shape into approximately 20 uniform-sized balls to ensure even cooking. Heat 2 tablespoons of unsalted butter in a large frying pan over medium high heat. Add the meatballs and cook without crowding the pan, turning occasionally, until browned on all sides and cooked through, about 12 minutes. Remove to a plate and set aside.

Prepare Garlic Butter Sauce:

Lower heat to medium and melt the remaining 2 tablespoons butter in the same pan. Add the remaining minced garlic and red pepper flakes if using. Cook and stir until fragrant, about 30 seconds but avoid browning the garlic as it will turn bitter.

Thicken Sauce with Flour:

Sprinkle the flour over the butter and garlic mixture. Stir continuously for 30 seconds to cook out the raw flour taste which also helps develop a smooth roux base for the sauce.

Deglaze Pan with Wine:

Slowly whisk in the white wine scraping the pan to lift browned bits which adds rich flavor. Cook until the wine reduces by half, about 1 minute, to concentrate the taste and mellow the alcohol.

Finish Sauce:

Whisk in the chicken broth, lemon juice, and the remaining 1/4 teaspoon salt. Bring the mixture to a boil then reduce heat and simmer until the sauce thickens slightly, 2 to 4 minutes, stirring occasionally.

Combine Meatballs and Sauce:

Return the cooked meatballs to the pan and toss gently to coat them evenly with the sauce. Warm through for a minute or two. Garnish with a handful of chopped fresh parsley before serving.

Fresh garlic is my favorite ingredient here because it transforms simple chicken into something so flavorful. I remember making this dish on a cold evening and the kitchen filled with warm garlicky aromas which instantly lifted everyone’s mood.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat to keep the meatballs tender and sauce silky.

Ingredient Swaps

Ground turkey can replace chicken for a similar texture but watch cooking time as turkey can dry out faster. For a wine-free version substitute dry white vermouth or use extra chicken broth with a splash of lemon juice. Fresh herbs like dill or basil can be used in place of parsley for a different flavor profile.

Serving Ideas

Serve over creamy mashed potatoes to soak up the sauce or toss with buttered pasta for a quick weeknight dinner. A crisp green salad on the side brightens the plate and adds freshness.

This dish feels both comforting and a little special reminding me of family dinners where simple ingredients turned into cherished meals. The garlic butter sauce is rich without being heavy, making it a fantastic weekday treat.

Frequently Asked Recipe Questions

→ How should I know when the chicken meatballs are cooked?

Ensure the internal temperature reaches 165°F for safe consumption and the meat should be white with no pink inside.

→ Can I make the garlic butter sauce ahead of time?

It's best to prepare the sauce fresh to maintain the vibrant garlic and lemon flavors, but it can be gently reheated before serving.

→ What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers work well as substitutes and help bind the meatballs.

→ Is it necessary to use white wine in the sauce?

White wine adds depth and acidity, but you can replace it with extra chicken broth or a splash of lemon juice if preferred.

→ How can I make the meatballs spicier?

Add more red pepper flakes or a dash of cayenne to the meat mixture or the garlic butter sauce according to your heat preference.