Description
These Lemon Pepper Chicken Meatballs are bursting with zesty flavors and make a delicious and protein-packed meal. They are easy to make and versatile, perfect for a quick weeknight dinner or meal prepping for the week ahead.
Ingredients
Scale
Main Ingredients:
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
For Garnish:
- 1 tablespoon olive oil
- Chopped parsley
- Extra lemon zest
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the meatball mixture: In a large bowl, combine ground chicken, panko breadcrumbs, egg, Parmesan, lemon zest, lemon juice, black pepper, garlic powder, onion powder, and salt. Mix until just combined—do not overwork the mixture.
- Form the meatballs: Using a small scoop or your hands, form the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet. Drizzle or brush the tops with olive oil.
- Bake the meatballs: Bake for 18–20 minutes, or until golden and cooked through (internal temperature should reach 165°F).
- Garnish and serve: Garnish with chopped parsley and a little extra lemon zest before serving.
Notes
- These meatballs are great on their own, tossed with pasta, or served with rice and veggies.
- You can also air fry them at 375°F for 12–14 minutes.
- For a dairy-free version, omit Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 95mg
