These Garlic Butter Chicken Meatballs are a flavorful, protein-packed dinner option that’s both quick and satisfying.
Made with lean ground chicken and enriched with parmesan, garlic, and fresh parsley, they’re low in carbs but high in good fats from olive oil and butter.
Perfect for easy weeknight dinners, meal prep, or impressing guests with minimal effort.
Garlic Butter Chicken Meatballs
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- Parchment Paper
- 1 small saucepan
- Food disher or spoon
Ingredients
- 1 lb ground chicken
- ½ cup grated Parmesan cheese powdered
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cloves garlic minced
- ½ cup fresh parsley finely chopped (approx. ⅓ bunch)
- 2 tbsp olive oil
- 6 tbsp butter
- 1 tbsp lemon juice
- 2 cloves garlic grated
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by setting your oven to 400°F (200°C) to ensure it reaches the ideal temperature while you prepare the meatballs. Line a standard baking sheet with parchment paper; this will prevent the meatballs from sticking and make cleanup effortless. Ensure the parchment lies flat and covers the entire surface, leaving a small border around the edges.
- Mix Chicken Meatball Base: In a large mixing bowl, add 1 pound of ground chicken as the base. Sprinkle in ½ cup of grated Parmesan cheese, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Add 2 cloves of minced garlic for that aromatic kick and ½ cup of finely chopped parsley to introduce freshness and vibrant color. Finally, drizzle 2 tablespoons of olive oil over the mixture to help bind ingredients and add subtle healthy fats.
- Combine Ingredients Gently: Using clean hands or a large spoon, gently fold the mixture together. Be careful not to overmix, as this can make the meatballs dense rather than tender. Mix until all ingredients are evenly distributed, and the mixture has a cohesive, slightly sticky texture.
- Portion and Shape Meatballs: Using a food disher, ice cream scoop, or tablespoon, portion the mixture into 12 equal portions. Roll each portion between your palms to form smooth, even round meatballs. Try to make them uniform in size so they cook evenly. Place each meatball on the prepared baking sheet, leaving about 1 inch of space between them to allow hot air to circulate during baking.
- Bake the Meatballs: Transfer the baking sheet to your preheated oven. Bake for 20 minutes, turning the sheet halfway through if needed for even browning. The meatballs should be golden on the outside and fully cooked inside. You can check doneness with an instant-read thermometer; the internal temperature should reach 165°F (74°C) for safety.
- Prepare Garlic Butter Sauce: While the meatballs are baking, start the sauce. In a small saucepan, melt 6 tablespoons of butter over medium-low heat. Be careful not to let it boil or brown; the goal is to create a rich, silky base. Add 2 cloves of grated garlic and cook for about 30–60 seconds, just until fragrant. Then, stir in 1 tablespoon of lemon juice to add a fresh, zesty note. Remove from heat and taste; season with salt and black pepper if needed.
- Coat Meatballs with Sauce: Once the meatballs are baked, remove them from the oven and immediately pour the warm garlic butter sauce over them. Gently toss or spoon the sauce so that each meatball is evenly coated. This step infuses the meatballs with flavor and keeps them moist and tender.
- Plate and Garnish: Transfer the glazed meatballs to a serving dish. If desired, sprinkle additional fresh parsley or a little extra Parmesan cheese on top for presentation. Serve immediately while warm to enjoy the full aroma and richness of the garlic butter.
- Optional Serving Tips: These meatballs pair beautifully with zoodles, cauliflower rice, mashed potatoes, or a simple green salad for a balanced meal. They can also be stored for meal prep, reheated gently in the microwave, or briefly pan-seared in butter to refresh before serving.
Notes
- Use fresh garlic and parsley for the most vibrant flavor; dried herbs and pre-minced garlic work, but the taste won’t be as bright.
- Make sure not to overmix the chicken; it keeps the meatballs tender and juicy.
- You can swap chicken for ground turkey if you prefer a slightly leaner option.
- The Parmesan cheese adds both flavor and structure to the meatballs—do not skip it.
- For even cooking, make sure all meatballs are uniform in size.
- These meatballs are low-carb, high-protein, and rich in healthy fats, making them suitable for keto or low-carb diets.
- Perfect for meal prep—store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Chef’s Secrets for Perfect Meatballs
The secret to tender, flavorful chicken meatballs lies in balance and gentle handling.
Ground chicken is naturally lean, so incorporating olive oil and Parmesan cheese ensures moisture without adding excess fat.
Always mix ingredients lightly to avoid dense meatballs, and let them rest briefly before baking to maintain their shape.
For a more aromatic experience, toast the garlic lightly in butter and stir in lemon juice right at the end.
Using fresh parsley not only adds color but brightens the overall flavor, making each bite vibrant and satisfying.
Serving Suggestions That Impress
These garlic butter chicken meatballs are incredibly versatile.
Serve them over zucchini noodles or whole-grain pasta for a wholesome, low-carb meal.
They also pair beautifully with mashed potatoes, quinoa, or cauliflower rice for a hearty dinner.
For a lighter option, place them atop a crisp green salad with a drizzle of garlic butter.
Garnishing with extra parsley or freshly grated Parmesan adds elegance, making them perfect for both weeknight dinners and casual entertaining.
Storage Tips for Meal Prep
To store leftovers, allow the meatballs to cool completely before placing them in an airtight container.
Refrigerated meatballs will stay fresh for up to 3 days.
To freeze, arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months.
Reheat gently in the microwave or warm in a skillet with a little extra butter or olive oil to maintain moisture.
The garlic butter sauce can also be stored separately and reheated, then poured over the meatballs before serving.
Frequently Asked Questions
1. Can I use ground turkey instead of chicken?
Yes! Ground turkey works perfectly as a substitute. Because turkey is also lean, consider adding an extra teaspoon of olive oil to maintain juiciness. Cooking time remains the same.
2. How do I prevent meatballs from falling apart?
Ensure the mixture is lightly mixed and not overworked. Using a binder like Parmesan cheese helps hold them together. Uniform size and gentle handling during shaping are key to keeping meatballs intact.
3. Can I make this recipe ahead of time?
Absolutely. Shape and bake the meatballs in advance, then store them in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently and top with the garlic butter sauce when ready to serve.
4. Is this recipe low-carb or keto-friendly?
Yes. These meatballs are low in carbohydrates, high in protein, and contain healthy fats from olive oil and butter, making them suitable for low-carb or keto diets.
5. Can I use dried herbs instead of fresh parsley?
You can, but fresh parsley gives a brighter, fresher flavor and vibrant color. If using dried parsley, use about 1 teaspoon, and add it during the mixing stage, but expect slightly less aromatic intensity.
