I still remember the first time I made these lemon pepper chicken meatballs. It was a rainy Sunday afternoon, and I was craving something comforting yet bright and flavorful. As the kitchen filled with the aromatic scent of lemon and pepper, my family began to gather around, drawn in by the irresistible smell. Since then, these meatballs have become a regular request in our household.
What makes these meatballs special is how the zesty lemon cuts through the richness of the ground chicken, creating a perfect balance of flavors. The pepper adds just the right amount of heat without overwhelming the palate. Furthermore, these meatballs are incredibly versatile – they’re just as delicious served over pasta as they are nestled in a sandwich or paired with a fresh salad.
Why You’ll Love This Recipe
Versatile
These lemon pepper chicken meatballs can be the star of countless meals. Toss them with your favorite pasta, serve them as appetizers with toothpicks, or stuff them into pita pockets with tzatziki sauce. Additionally, they freeze beautifully, so you can make a big batch and have them on hand for quick meals throughout the week.
Budget-Friendly
Ground chicken is often more affordable than other proteins, and the remaining ingredients are pantry staples you likely already have on hand. Moreover, this recipe stretches a pound of meat into a satisfying meal for four people, making it extremely economical.
Ingredients
For these delicious lemon pepper chicken meatballs, you’ll need:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
How to Make These Lemon Pepper Chicken Meatballs
Step-by-Step Instructions
1. Prepare Your Ingredients
First, gather all your ingredients. Then, zest your lemon before cutting it, as zesting becomes much harder once the lemon is halved. Afterward, mince your garlic cloves finely to ensure even distribution throughout the meatball mixture. Next, measure out your breadcrumbs and Parmesan cheese. Finally, crack your egg into a small bowl so it’s ready to add.
2. Mix Everything Together
In a large mixing bowl, combine the ground chicken, breadcrumbs, and grated Parmesan cheese. Subsequently, add the egg, minced garlic, lemon zest, black pepper, and salt. Then, use clean hands to gently mix everything together until just combined. However, be careful not to overmix, as this can make your meatballs tough rather than tender.
3. Shape Your Meatballs
Lightly wet your hands with cold water to prevent the mixture from sticking. Next, scoop about 1-2 tablespoons of the chicken mixture and roll it between your palms to form a ball. Then, place the formed meatballs on a plate or tray. Additionally, try to make all meatballs roughly the same size to ensure even cooking. This recipe should yield approximately 16-20 meatballs, depending on the size you choose.
4. Cook to Perfection
Heat olive oil in a large skillet over medium heat. Meanwhile, prepare a plate lined with paper towels for the finished meatballs. Consequently, when the oil is hot but not smoking, add the meatballs to the pan, working in batches if necessary to avoid overcrowding. Furthermore, allow them to brown on one side before gently turning them. Moreover, continue cooking and turning until they’re golden brown on all sides and cooked through, about 10-12 minutes total. Importantly, the internal temperature should reach 165°F for food safety.
5. Serve and Enjoy
Remove the meatballs from the pan. Then, if you’d like, deglaze the pan with a splash of chicken broth to create a simple sauce. Furthermore, you can add a squeeze of fresh lemon juice before serving for an extra burst of flavor. Finally, serve hot with your choice of sides.
Quick and Easy
One of the best things about this recipe is how quickly it comes together. In just 30 minutes, you can have a delicious, homemade meal on the table. Moreover, the active preparation time is minimal – just mix, shape, and cook! Therefore, this recipe is perfect for busy weeknights when you’re short on time but still want something flavorful and satisfying.
Customizable
These meatballs are incredibly adaptable to your taste preferences. For instance, you can add fresh herbs like parsley, basil, or dill to enhance the flavor profile. Alternatively, incorporate finely chopped spinach or grated zucchini for added nutrition. Meanwhile, if you prefer a spicier kick, increase the black pepper or add a pinch of red pepper flakes. Furthermore, the basic technique remains the same regardless of your additions.
Crowd-Pleasing
Whether you’re serving picky eaters or gourmet food enthusiasts, these meatballs are guaranteed to please. Initially, the familiar format is comforting and approachable. Subsequently, the bright lemon flavor elevates them beyond ordinary meatballs. Additionally, they appeal to health-conscious diners since they’re made with lean ground chicken. Consequently, these meatballs have become my go-to recipe when entertaining guests or bringing a dish to potlucks. Finally, I’ve yet to meet someone who doesn’t love them!
FAQs About Lemon Pepper Chicken Meatballs
Can I bake these meatballs instead of pan-frying them?
Absolutely! To bake these meatballs, first, preheat your oven to 400°F. Next, place the formed meatballs on a parchment-lined baking sheet. Then, lightly brush them with olive oil. Subsequently, bake for 15-20 minutes, or until they reach an internal temperature of 165°F. Importantly, baking creates less mess and allows you to cook all the meatballs at once.
Can I make these meatballs ahead of time?
Yes, definitely! In fact, you can prepare the meatball mixture up to 24 hours in advance. Simply cover the bowl with plastic wrap and refrigerate until you’re ready to shape and cook them. Additionally, cooked meatballs will keep in the refrigerator for 3-4 days. Furthermore, they freeze beautifully for up to 3 months.
My meatball mixture seems too wet. What should I do?
If your mixture feels too wet to form into balls, gradually add more breadcrumbs, one tablespoon at a time. Consequently, the mixture will become firmer and easier to shape. Furthermore, chilling the mixture for 30 minutes can also help it firm up.
Can I use ground turkey instead of ground chicken?
Certainly! Ground turkey works wonderfully as a substitute for chicken in this recipe. However, keep in mind that the flavor profile may change slightly depending on the fat content of the turkey. Nevertheless, the lemon and pepper flavors pair just as well with turkey as they do with chicken.
Print
Lemon Pepper Chicken Meatballs
- Total Time: 15 minutes
- Yield: 4 servings (approximately 16-20 meatballs) 1x
Description
These zesty Lemon Pepper Chicken Meatballs combine the bright flavor of lemon with savory ground chicken and a kick of black pepper. Furthermore, they’re versatile enough to serve as an appetizer, main dish, or even in sandwiches. Meanwhile, they cook quickly and can be prepared in advance for easy entertaining.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, lemon zest, black pepper, and salt.
- Mix everything together using clean hands until just combined, being careful not to overmix.
- Wet your hands slightly with cold water to prevent sticking.
- Scoop about 1-2 tablespoons of the mixture and roll between your palms to form a meatball.
- Continue forming meatballs of equal size until all the mixture is used.
- Heat olive oil in a large skillet over medium heat.
- Once hot, add the meatballs to the pan, working in batches if necessary to avoid overcrowding.
- Cook the meatballs until browned on one side, about 3-4 minutes.
- Gently turn the meatballs and continue cooking and turning until browned on all sides.
- Ensure meatballs are cooked through with an internal temperature of 165°F, about 10-12 minutes total.
- Remove from the pan and serve hot with your favorite sides.
Notes
- For extra lemon flavor, squeeze fresh lemon juice over the meatballs before serving.
- These meatballs can be baked at 400°F for 15-20 minutes instead of pan-frying.
- Freeze cooked meatballs for up to 3 months in an airtight container.
- Add fresh herbs like parsley or dill for additional flavor variations.
- Prep Time: 15 minutes