Creamy Lemon Pepper Chicken Meatballs
Tender chicken meatballs flavored with lemon pepper seasoning are finished in a creamy but not-too-rich sauce.
Serves4 to 6
MakesMakes about 32 meatballs
Prep20 minutes to 30 minutes
Cook25 minutes to 30 minutes
When you hear the word “meatballs” you might think of the classic Italian version made with beef and pork, but there are so many other ways to turn humble ground meat into delicious savory bites. In fact, any ground meat can be turned into meatballs: You can make lamb meatballs, turkey meatballs, and even breakfast meatballs.
My recipe for lemon pepper chicken meatballs perks up humble ground chicken with a good shake of classic lemon pepper seasoning. This zingy, peppery blend brightens up these chicken meatballs that are finished in a savory but not-too-rich creamy sauce that gives cozy chicken pot pie vibes.
Key Ingredients in Creamy Lemon Pepper Chicken Meatballs
- Ground chicken. The meatballs can be made with all-white meat or a blend of dark and white meat ground chicken. (And yes, it would work with ground turkey also!)
- Lemon pepper seasoning. This retro seasoning always contains lemon zest, salt, and black pepper, but may contain other ingredients like garlic and onion. I like the classic Lawry’s version and use it in both the meatballs and in the sauce.
- Parsley. Chopped fresh parsley adds brightness and color to the meatballs.
- Milk. Milk (whole or 2% milk) keeps the meatballs moist and is also in the sauce.
- Chicken broth. Gives the sauce a more savory flavor that helps take it into pot-pie territory.
How to Make Creamy Lemon Pepper Chicken Meatballs
- Make the meatball base. Stir together grated onion, milk, breadcrumbs, egg, garlic, parsley, and lemon pepper seasoning together first to form a paste.
- Add the ground chicken. Add the ground chicken to the paste and mix to combine. Adding the meat last keeps it colder and prevents it from getting overworked, which can lead to tough meatballs.
- Bake the meatballs. Shape into meatballs and bake on a sheet pan until cooked through.
- Start the sauce. While the meatballs are baking, make a roux with butter and flour, then add in milk, more lemon pepper seasoning, and chicken broth. Simmer until slightly thickened.
- Finish baking the meatballs in sauce. Add the meatballs to the sauce and bake until they start to brown and the sauce is very bubbly and thickens some more.
What to Serve with Creamy Lemon Pepper Chicken Meatballs
Because there’s such a nice sauce that cooks with the meatballs, I like serving them with buttered egg noodles, mashed potatoes, steamed rice, or crusty bread so there’s something to absorb the sauce.
To make it a complete meal, add a vegetable or salad such as the following:
The meatballs are also great on their own, so skip making the sauce if you want. Or you could try simmering them in broth for a meatball soup instead.
Creamy Lemon Pepper Chicken Meatballs Recipe
Tender chicken meatballs flavored with lemon pepper seasoning are finished in a creamy but not-too-rich sauce.
Prep time 20 minutes to 30 minutes
Cook time 25 minutes to 30 minutes
Makes Makes about 32 meatballs
Serves 4 to 6
Nutritional Info
Ingredients
- 1/2
medium or 1 small yellow onion
- 4
cloves garlic, divided
- 1/2
medium bunch fresh parsley
- 1/2 cup
unseasoned fine dried or panko breadcrumbs
- 1 cup
whole or 2% milk, divided
- 1
large egg
- 1/2 teaspoon
kosher salt, plus more as needed
- 1 tablespoon
plus 1 teaspoon lemon pepper seasoning with salt, divided
- 1 1/2 pounds
ground chicken
- 2 tablespoons
unsalted butter
- 2 tablespoons
all-purpose flour
- 1 1/4 cups
low-sodium chicken broth
Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving (optional)
Instructions
Arrange a rack in the upper third of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper, aluminum foil coated with cooking spray, or a silicone baking mat.
Grate 1/2 medium or 1 small yellow onion in the large holes of a box grater directly into a large bowl (about 1/3 cup). Finely grate 4 garlic cloves on the small holes of the box grater; add half to the bowl and reserve half for the sauce. Pick the leaves from 1/2 medium bunch fresh parsley and finely chop until you have 1/2 cup; reserve 1 tablespoon for garnish and add the remaining to the bowl.
Add 1/2 cup unseasoned fine dried or panko breadcrumbs, 1/4 cup of the whole or 2% milk, 1 large egg, 1 tablespoon of the lemon pepper seasoning, and 1/2 teaspoon kosher salt to the bowl. Stir with a fork until the breadcrumbs are evenly moistened. Add 1 1/2 pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough.
Scoop out the mixture in 2-tablespoon portions (about 32) and roll between damp hands until a smooth ball forms. Place on the baking sheet, spacing them evenly apart.
Bake until cooked through and an instant-read thermometer inserted in the center of a meatball registers at least 165°F, 12 to 15 minutes. Meanwhile, make the sauce.
Melt 2 tablespoons unsalted butter in a 12-inch, oven safe frying pan or skillet over medium heat. Add the reserved garlic and 2 tablespoons all-purpose flour. Cook, stirring constantly, for 1 minute to cook the floury taste out. Add the remaining 3/4 cup milk, remaining 1 teaspoon lemon pepper seasoning, and 1 1/4 cups low-sodium chicken broth. Whisk until smooth and bring to a simmer. Continue to simmer gently, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 3 to 5 minutes. If the meatballs are not ready yet, take the pan off the heat.
Remove the meatballs from the oven. Transfer the meatballs to the sauce, gently stir to coat in the sauce, and spread into an even layer. Transfer the pan to the oven and bake until the meatballs are lightly browned on top, about 10 minutes. If the meatballs are not browned after 10 minutes, turn on the broiler and brown for 2 to 3 minutes.
Garnish with the reserved parsley. Serve with cooked egg noodles, mashed potatoes, steamed rice, or crusty bread if desired.
Recipe Notes
Salt-free lemon pepper seasoning: If you can only find salt-free lemon pepper seasoning, use the same amount but increase the kosher salt in the meatballs to 1 1/2 teaspoons. Pan-fry or microwave a quarter-sized disc of the meatball mixture until cooked through and taste for seasoning; add more kosher salt as needed before shaping into meatballs. Use the same amount of lemon pepper seasoning in the sauce and taste and season with kosher salt as needed before adding the meatballs.
Make ahead: The meatballs can be prepared and refrigerated raw or baked up to 2 days in advance or frozen in a single layer for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. If the meatballs are fully cooked, bake in a 400ºF oven until heated through before adding them to the sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Add a splash of milk or broth to thin the sauce out as needed when reheating.