Sheet Pan Garlic Butter Chicken Meatballs

• 1 1/2 pounds ground chicken
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest
• Salt to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, combine ground chicken, breadcrumbs, 2 minced garlic cloves, Parmesan, egg, oregano, salt, and pepper. Mix until just combined.
3. 3 Roll mixture into 1-inch balls and place on a parchment-lined sheet pan.
4. 4 Bake for 15 minutes.
5. 5 Meanwhile, melt butter in a small saucepan over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.
6. 6 Stir in parsley and lemon zest. Season with salt to taste.
7. 7 After meatballs have baked for 15 minutes, remove from oven and drizzle garlic butter over the top.
8. 8 Return to oven and bake for another 10 minutes, basting once halfway through.
9. 9 Serve immediately, spooning extra garlic butter over the top.

Nutrition

Tips

• For extra flavor, let the meatballs rest in the garlic butter sauce for 5 minutes after baking.
• Serve with crusty bread to soak up every last bit of sauce.
• These meatballs can be made ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of steamed broccoli and mashed potatoes.
• Pair with a crisp green salad for a complete meal.

FAQ