Creamy Lemon Pepper Chicken Meatballs
A delightful meal that combines tender ground chicken and zesty lemon pepper in hearty meatballs enveloped in a creamy sauce.
Ingredients
For the meatballs
- 1/2 medium medium or small yellow onion Adds subtle sweetness and depth.
- 4 cloves garlic, divided Brings aromatic qualities.
- 1/2 medium bunch fresh parsley Brightens the dish.
- 1/2 cup unseasoned fine dried or panko breadcrumbs Crucial for binding.
- 1 cup whole or 2% milk, divided Contributes creaminess.
- 1 large egg Acts as a binder.
- 1/2 teaspoon kosher salt Enhances flavor.
- 1 tablespoon plus 1 teaspoon lemon pepper seasoning with salt, divided Infuses the meatballs and sauce.
- 1 1/2 pounds ground chicken Main protein.
For the sauce
- 2 tablespoons unsalted butter Provides richness.
- 2 tablespoons all-purpose flour Thickens the sauce.
- 1 1/4 cups low-sodium chicken broth Forms the base of the sauce.
For serving
- as desired cooked egg noodles, mashed potatoes, steamed rice, or crusty bread Optional pairings.
Instructions
Preparation
- Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
- Grate the onion and two cloves of garlic into a large bowl.
- Chop the fresh parsley, reserving about one tablespoon for garnishing, and add to the bowl along with breadcrumbs, 1/4 cup of milk, the egg, one tablespoon of lemon pepper seasoning, and kosher salt. Mix well.
- Incorporate the ground chicken into the mixture and form into 2-tablespoon-sized meatballs. Place on the prepared baking sheet.
Cooking
- Bake the meatballs in the oven until the internal temperature reaches 165°F, about 12-15 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add the remaining garlic and flour, stirring to form a roux.
- Slowly whisk in the remaining milk and chicken broth, then the remaining lemon pepper seasoning, and let simmer until thickened, about 3-5 minutes.
- Once cooked, transfer the meatballs to the skillet with the sauce and coat them evenly. Return to the oven for an additional 10 minutes or broil for 2-3 minutes until browned.
- Garnish with the reserved parsley and serve.
Notes
For added flavor, consider adding fresh lemon juice to the sauce. Customize the meatballs with herbs or cheese. Store leftovers in the fridge for up to three days or freeze for up to three months.