Creamy Lemon Pepper Chicken Meatballs
Creamy Lemon Pepper Chicken Meatballs are tender and juicy, enveloped in a vibrant creamy sauce bursting with lemon flavor and aromatic pepper, perfect for any weeknight or special occasion.
Ingredients
For the Meatballs
- 1/2 medium yellow onion, grated
- 4 cloves garlic, divided (2 finely grated, 2 minced)
- 1/2 medium bunch fresh parsley, chopped (plus 1 tablespoon reserved for garnish)
- 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 lemon pepper seasoning with salt, divided
- 1 1/2 pounds ground chicken
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth
For Serving
- Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving (optional)
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Grate the yellow onion into a large mixing bowl.
- Finely grate 2 garlic cloves and add to the bowl along with the chopped parsley, reserving 1 tablespoon for garnish.
- Add the breadcrumbs, 1/4 cup of milk, egg, 1 tablespoon lemon pepper seasoning, and a sprinkle of kosher salt. Stir until bread crumbs are moistened.
- Add ground chicken and mix gently until well combined. Roll into meatballs about 2 tablespoons in size and place on the baking sheet.
Cooking
- Bake meatballs for 12-15 minutes until they reach an internal temperature of 165°F and are golden.
- While meatballs bake, melt butter in a skillet over medium heat. Add remaining minced garlic and flour, stirring for about a minute until fragrant.
- Gradually whisk in remaining milk and chicken broth with the remaining lemon pepper seasoning. Simmer for about 3-5 minutes until thickened.
- Add cooked meatballs to the sauce, coating them well. Bake for an additional 10 minutes or broil for 2-3 minutes to achieve a golden crust.
Serving
- Garnish with reserved parsley and serve with your choice of side.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat. Meatballs can be frozen before baking. Bake directly from the freezer, adding a few extra minutes as needed.