Garlic Butter Chicken Meatballs
Easy, juicy chicken meatballs with a rich garlic butter sauce ready in just 25 minutes. Perfect for low-carb and keto diets.
Ingredients
For the Meatballs
- 1 lb ground chicken with some fat content
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper fresh ground
- 2 cloves garlic minced
- 1/2 cup fresh parsley chopped fine
- 2 tablespoons olive oil extra virgin
For the Garlic Butter Sauce
- 6 tablespoons butter unsalted
- 2 cloves garlic grated
- 1 tablespoon lemon juice fresh
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, parmesan cheese, salt, black pepper, minced garlic, chopped parsley, and olive oil. Mix gently with a fork until just combined. Do not overmix.
- Using a 2-tablespoon cookie scoop, portion out the mixture into 12 equal portions on the prepared baking sheet, spacing them about 2 inches apart.
- With damp hands, roll each portion into a smooth, tight ball.
- Bake for 20 minutes until golden brown and internal temperature reaches 165°F.
- While meatballs are baking, make the sauce. In a small saucepan over medium-low heat, melt the butter completely. Remove from heat immediately once melted.
- Grate the garlic cloves directly into the melted butter. Add lemon juice and stir. Season with salt and pepper to taste.
- Transfer cooked meatballs to a serving platter. Drizzle the garlic butter sauce over the meatballs. Garnish with extra parsley if desired.
- Serve immediately while hot.
Notes
Storage: Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Keep sauce separate for best results.
Freezing: Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating: Oven method at 350°F for 10-12 minutes, or microwave on medium power for 2-3 minutes.
Air Fryer Option: Cook at 380°F for 12-14 minutes, shaking basket halfway through.
Substitutions: Ground turkey works great as a substitute. Use 93% lean or fattier to avoid dry meatballs.