Sheet Pan Lemon Herb Chicken Meatballs

• 1 ½ cups ground chicken
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon grated lemon zest
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large egg
• 2 tablespoons olive oil
• 1 lemon, cut into wedges
• ¼ cup chicken broth

Steps

1. 1 Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. 2 In a large bowl, combine ground chicken, Parmesan, parsley, thyme, lemon zest, garlic, salt, and pepper.
3. 3 Add the egg and mix until just combined. Form into 12 meatballs.
4. 4 Arrange meatballs on the prepared sheet pan. Drizzle with olive oil.
5. 5 Bake for 20 minutes or until cooked through.
6. 6 Remove from oven and squeeze lemon wedges over the meatballs. Serve immediately.

Nutrition

Tips

• For extra flavor, toss some chopped veggies like zucchini or bell peppers on the sheet pan before baking.
• Make sure not to overmix the meatball mixture to keep them tender.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes or until heated through.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pair with a zesty tzatziki sauce for extra tang.

FAQ