Garlic Butter Meatballs Are So Delicious, You'll Eat Them Straight from the Pan

I’ve had a weird fall season. The usual plaid-clad, apple-picking, PSL-sipping vibes just aren’t hitting like they usually do, and my cooking routine is feeling it too. Normally I would have baked several batches of pumpkin muffins by now and already have lasagna stashed in the freezer. While I’m waiting for some excitement for fall to kick in, I’ve turned to making meatballs because they’re easy (and fun) to make, and I can flavor them any way I want.

My latest batch was what I dubbed chicken “not” piccata meatballs because they have all the bright flavors of classic chicken piccata, minus the addition of capers. This recipe starts with meatballs made with ground chicken, lemon zest, and fresh parsley that are browned in a skillet and served with a garlic-butter sauce. The meatballs are tender and savory, and the sauce is cozy but bright. It’s a meal that feels exactly right for this time of year.

Why You’ll Love It

• Lemon is my new favorite fall flavor. Fresh lemon adds bright flavor to the meatballs and garlic-butter sauce, and this feels exactly right for this fall.

• Dinner is made in a single pan. The ingredient list isn’t the only thing to look for when choosing a recipe — the number of dishes can make or break a meal. One-pan dinners like this one use the flavors developed from browning the meatballs to make a ridiculously delicious sauce. Plus, cleanup is a breeze, as there’s only one pan to wash.

Key Ingredients in Garlic Butter Chicken Meatballs

• Ground chicken: Avoid using ground chicken breast (or all white-meat chicken), which can lead to dry meatballs. Instead go for packages simply labeled “ground chicken,” which indicate a mix of light and dark meat. (You can also use ground turkey.)

• Lemon: Use a rasp grater, like a Microplane, to grate the flavorful zest from the lemon to add to the meatball mixture. Save the lemon for the juice to give the butter sauce a fresh, tart flavor.

• Butter: I like to use unsalted butter when cooking to have full control over the final flavor of the dish. If you only have salted butter on hand, add kosher salt to taste when making the sauce.

• White wine: Add white wine to loosen the flavorful brown bits from the bottom of the pan (this is called deglazing). It’ll help give the sauce its golden-brown color and savory flavor. If you don’t want to cook with wine, substitute an extra 1/4 cup low-sodium chicken broth.

More Meatball Recipes to Love

• Parmesan Chicken Meatballs with Creamy Spinach

• Cheesy French Onion Meatballs

• Marry Me Chicken Meatballs

• Lemon Pepper Chicken Meatballs

• Skillet Chicken Parmesan Meatballs

Garlic Butter Chicken Meatballs Recipe

The buttery sauce makes these juicy chicken meatballs irresistible.

Prep time 20 minutes

Cook time 20 minutes

Serves 4

Ingredients

• Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)

• 1/2 cup finely chopped fresh parsley leaves (from 1/2 medium bunch), plus more for serving

• 1/2 cup panko breadcrumbs

• 3 teaspoons minced garlic (about 4 cloves), divided

• 1 large egg

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon dried oregano

• 1/4 teaspoon freshly ground black pepper

• 1 1/2 pounds ground chicken

• 4 tablespoons (1/2 stick) unsalted butter, divided

• 1 pinch red pepper flakes (optional)

• 2 tablespoons all-purpose flour

• 1/4 cup dry white wine

• 1 cup low-sodium chicken broth

• Juice of 1 medium lemon (about 2 tablespoons)

Instructions

1. Stir the finely grated zest of 1 medium lemon, 1/2 cup finely chopped fresh parsley leaves, 1/2 cup panko breadcrumbs,1 1/2 teaspoons of the minced garlic, 1 large egg, 1 1/4 teaspoons of the kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper together in a large bowl.

2. 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 heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms.

3. Melt 2 tablespoons of the unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until browned and cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, about 12 minutes total. Transfer to a clean plate.

4. Reduce heat to medium, then melt the remaining 2 tablespoons unsalted butter in the pan. Add the remaining 1 1/2 teaspoons minced garlic and 1 pinch red pepper flakes if desired. Cook until fragrant, about 30 seconds. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring frequently, to remove the raw flour flavor, about 30 seconds.

5. Whisk in 1/4 cup dry white wine, then scrape up the browned bits from the bottom of the skillet. Cook until the wine is reduced by half, about 1 minute.

6. Whisk in 1 cup low-sodium chicken broth, the juice of 1 medium lemon juice, and the remaining 1/4 teaspoon kosher salt. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce is slightly thickened, 2 to 4 minutes. Return the meatballs to the skillet and toss to coat. Garnish with more chopped parsley before serving.

Recipe Notes

Make ahead: The meatballs can be prepared and refrigerated raw or cooked 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.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About