Description
A quick and flavorful dinner featuring tender ground chicken meatballs seasoned with zesty lemon pepper and baked to perfection. These meatballs are complemented by a rich, creamy lemon pepper sauce, making a comforting and delicious meal ready in just 35 minutes.
Ingredients
Scale
Meatballs
- 1 medium Yellow Onion
- 2 cloves Garlic
- 1/4 cup Fresh Parsley
- 1 cup Unseasoned Breadcrumbs
- 1/2 cup Milk
- 1 large Egg
- 1 teaspoon Kosher Salt
- 1 tablespoon Lemon Pepper Seasoning
- 1 pound Ground Chicken
Creamy Sauce
- 2 tablespoons Unsalted Butter
- 1 tablespoon All-purpose Flour
- 2 cloves Garlic (additional, for sauce)
- 1/2 cup Milk (remaining from total 1/2 cup)
- 1 tablespoon Lemon Pepper Seasoning (remaining from total 1 tablespoon)
- 1 cup Low-sodium Chicken Broth
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Meatball Mixture: Grate the yellow onion and garlic finely. In a large mixing bowl, combine the grated onion and garlic with chopped parsley, unseasoned breadcrumbs, milk, egg, lemon pepper seasoning, and kosher salt. Mix until well incorporated.
- Add Ground Chicken and Form Meatballs: Add the ground chicken to the bowl and gently mix everything together until just combined to avoid tough meatballs. Shape the mixture into 2-tablespoon sized meatballs and arrange them evenly on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 12 to 15 minutes, or until they reach an internal temperature of 165°F, ensuring they are fully cooked and safe to eat.
- Make Creamy Sauce: While the meatballs bake, melt the unsalted butter in a skillet over medium heat. Add minced garlic and the all-purpose flour, stirring continuously for about 1 minute until fragrant and the mixture forms a roux.
- Finish Sauce: Gradually whisk in the remaining milk, lemon pepper seasoning, and low-sodium chicken broth. Simmer the sauce for 3 to 5 minutes until it thickens and becomes creamy.
- Combine Meatballs and Sauce: Place the baked meatballs into the skillet with the creamy lemon pepper sauce, stirring gently to coat them evenly. Return the skillet to the oven and bake for an additional 10 minutes to let the flavors meld together.
Notes
- To make the dish gluten-free, substitute all-purpose flour with a cornstarch slurry and use gluten-free breadcrumbs.
- For a lighter option, replace unsalted butter with olive oil in the sauce.
- Shallots can be used instead of yellow onion for a milder flavor.
- Basil or cilantro are great alternatives to parsley for different fresh herb notes.
- Ensure meatballs reach 165°F internal temperature for safe consumption.
