Lemon Pepper Chicken Meatballs Recipe

Introduction

These Lemon Pepper Chicken Meatballs are a bright and flavorful twist on classic meatballs. Tender ground chicken is combined with zesty lemon and cracked black pepper for a light, delicious dish perfect for weeknight dinners or appetizers.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp cracked black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil (for cooking)

Instructions

1. Step 1: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, lemon zest, lemon juice, cracked black pepper, salt, and parsley. Mix gently until just combined.
2. Step 2: Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
3. Step 3: Heat olive oil in a large skillet over medium heat.
4. Step 4: Cook meatballs in batches for about 8-10 minutes, turning occasionally until browned and fully cooked through.
5. Step 5: Transfer cooked meatballs to paper towels to drain excess oil.
6. Step 6: Serve warm with extra lemon wedges for garnish.

Tips & Variations

• For added moisture and flavor, consider mixing in a tablespoon of plain yogurt or sour cream into the meatball mixture.
• You can bake the meatballs at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.
• Try swapping fresh parsley for fresh basil or cilantro for a different herbal note.
• Serve with a side of marinara sauce or tzatziki for dipping.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, being careful not to overcook and dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey works well as a substitute and will yield a similar texture and flavor.

How can I tell when the meatballs are fully cooked?

Meatballs are fully cooked when they reach an internal temperature of 165°F (74°C) and are no longer pink inside. Cooking until browned on all sides will also help ensure doneness.

Lemon Pepper Chicken Meatballs Recipe

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★★★★★

4.5 from 116 reviews

These Lemon Pepper Chicken Meatballs are a zesty and flavorful twist on a classic favorite. Made with ground chicken, fresh lemon zest and juice, Parmesan cheese, and cracked black pepper, they’re tender, juicy, and packed with savory brightness. Perfect as an appetizer, main dish, or served alongside pasta or salad, these meatballs are easy to prepare and cook swiftly in a skillet with olive oil for a deliciously crispy exterior and moist interior.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 18–20 meatballs) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp cracked black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley

For Cooking

• 2 tbsp olive oil

Instructions

1. Mix the meatball ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, lemon zest, lemon juice, cracked black pepper, salt, and chopped parsley. Mix gently with your hands or a spoon until just combined, being careful not to overwork the mixture to keep the meatballs tender.
2. Shape the meatballs: Using your hands, form the mixture into 1-inch meatballs. Place each meatball evenly spaced on a parchment-lined baking sheet to prevent sticking and facilitate easy handling.
3. Heat the cooking oil: Pour the olive oil into a large skillet and heat it over medium heat until shimmering. This ensures a nice sear when you add the meatballs.
4. Cook the meatballs: Add the meatballs to the hot skillet in batches, being careful not to overcrowd the pan. Cook them for approximately 8 to 10 minutes, turning occasionally with tongs to brown all sides evenly, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
5. Drain excess oil: Once cooked, transfer the meatballs onto a plate lined with paper towels to absorb any excess oil, resulting in less greasy meatballs.
6. Serve warm: Serve the meatballs immediately while warm. Garnish with extra lemon wedges on the side for an added fresh citrus burst, perfect for squeezing over the meatballs.

Notes

• To ensure juicy meatballs, avoid overmixing the ground chicken mixture.
• You can substitute breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-free.
• Check internal temperature with a meat thermometer to ensure safety and doneness.
• These meatballs pair beautifully with pasta, rice, or a crisp green salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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