Garlic Butter Chicken Meatballs

These garlic butter chicken meatballs are tender, juicy, and packed with flavor. They’re perfect as an appetizer, served over pasta, rice, or with crusty bread to soak up the delicious sauce.

Ingredients

For the Meatballs:

• 1 lb (450g) ground chicken

• 1/2 cup breadcrumbs (Panko preferred)

• 1/4 cup grated Parmesan cheese

• 1 large egg, lightly beaten

• 3 cloves garlic, minced

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil (for cooking)

For the Garlic Butter Sauce:

• 4 tablespoons unsalted butter

• 4-5 cloves garlic, minced

• 1/4 cup chicken broth or white wine

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh parsley, chopped

• Salt and pepper to taste

• Optional: 1/4 teaspoon red pepper flakes for a little heat

Instructions

1. Prepare the Meatballs:

   • In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands or a fork until just combined (avoid overmixing).

   • Form the mixture into 1-inch meatballs (about 20-24 meatballs).

2. Cook the Meatballs:

   • Heat olive oil in a large skillet over medium-high heat.

   • Add meatballs in a single layer, working in batches if necessary to avoid overcrowding.

   • Cook for 6-8 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F/74°C).

   • Remove meatballs from skillet and set aside.

3. Make the Garlic Butter Sauce:

   • Reduce heat to medium-low. Add butter to the same skillet.

   • Once melted, add minced garlic and cook for 1 minute until fragrant (be careful not to burn it).

   • If using, add red pepper flakes and cook for another 30 seconds.

   • Pour in chicken broth (or white wine) and lemon juice, scraping up any browned bits from the bottom of the pan.

   • Let the sauce simmer for 2-3 minutes until slightly reduced.

4. Combine and Serve:

   • Return the meatballs to the skillet, tossing gently to coat in the garlic butter sauce.

   • Stir in fresh parsley and season with additional salt and pepper if needed.

   • Simmer for 1-2 minutes to heat through.

   • Serve immediately, garnished with extra Parmesan and parsley if desired.

Serving Suggestions

• Over pasta (especially fettuccine or spaghetti)

• With rice or cauliflower rice

• As an appetizer with toothpicks

• With crusty bread to soak up the sauce

• Over zucchini noodles for a low-carb option

• With a side of roasted vegetables

Tips for Success

• Don’t overmix the meatball mixture to keep them tender.

• Use a cookie scoop for evenly sized meatballs.

• Chill the meatball mixture for 20-30 minutes before forming if it feels too soft.

• Cook in batches to ensure proper browning without steaming.

• Use a meat thermometer to ensure perfect doneness (165°F/74°C internally).

Enjoy your delicious garlic butter chicken meatballs! The combination of tender chicken and rich garlic butter sauce is always a crowd-pleaser.