Garlicky Mediterranean Chicken Meatballs in Lemon Herb Sauce
These Garlicky Mediterranean Chicken Meatballs are tender, flavorful, and simmered with mushrooms in a bright, zesty lemon herb sauce. It’s a quick and delicious one-skillet meal that brings fresh Mediterranean flavors to your table in under an hour.
Time Overview
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken Meatballs:
1 lb (450g) ground chicken (preferably thigh for juiciness)
3 cloves garlic, minced
½ small red onion, finely grated
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
¼ tsp chili flakes (optional)
⅓ cup breadcrumbs (or almond flour for gluten-free)
1 egg
½ cup finely chopped mushrooms (cremini or button)
For the Lemon Herb Sauce:
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1½ cups sliced mushrooms (cremini or button)
2 tbsp all-purpose flour
1½ cups chicken broth
1 tsp lemon zest
3 tbsp fresh lemon juice
1 tsp Dijon mustard (optional, for extra depth)
1 tsp dried oregano or Italian seasoning
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
1 tbsp chopped fresh dill or basil (optional)
Instructions
1. Make the Meatballs:
In a large bowl, mix together all meatball ingredients until just combined—don’t overmix.
Use damp hands to form 16–18 small meatballs.
Heat 1 tbsp olive oil in a skillet over medium heat. Brown the meatballs in batches (about 6–7 minutes total), turning to brown all sides. Remove and set aside.
2. Cook the Mushrooms:
In the same skillet, add another tbsp olive oil and the butter.
Sauté sliced mushrooms for 4–5 minutes until golden and tender.
Add minced garlic and cook 1 minute until fragrant.
3. Make the Lemon Herb Sauce:
Sprinkle flour over the mushrooms and stir to coat.
Slowly pour in chicken broth while whisking to avoid lumps.
Add lemon zest, lemon juice, Dijon mustard (if using), oregano, salt, and pepper. Simmer for 2–3 minutes until thickened slightly.
4. Combine and Simmer:
Return meatballs to the skillet and spoon sauce over them.
Cover and simmer for 8–10 minutes on low, until meatballs are fully cooked (internal temp 165°F/74°C).
5. Finish and Serve:
Stir in fresh parsley and dill or basil.
Serve hot with lemon wedges, rice, couscous, or warm pita.
Tips for Success
Moisture Matters: Use chicken thigh for more tender meatballs.
Chop Fine: Finely chop onion and mushrooms for even texture.
Lemon Boost: Add an extra lemon wedge when serving for brightness.
No Breadcrumbs? Use almond flour or oat flour as a gluten-free binder.
Make Ahead: Form meatballs a day ahead or freeze uncooked for later.
Variations
Make it creamy: Add a splash of cream or Greek yogurt at the end for a creamy twist.
Add veggies: Stir in baby spinach or chopped zucchini when simmering the sauce.
Spice it up: Add harissa paste or chili oil for heat.
Make it dairy-free: Skip butter and use all olive oil.
FAQs
Q: Can I bake the meatballs instead of frying?
A: Yes! Bake at 400°F (200°C) for 18–20 minutes, flipping halfway, until golden and cooked through.
Q: Can I use ground turkey instead of chicken?
A: Absolutely. Just ensure it’s not too lean to avoid dryness—thigh meat is best.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
Q: Can I freeze it?
A: Yes. Freeze the meatballs and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition Estimate (Per Serving)
Calories: ~370 kcal
Protein: 28g
Carbs: 12g
Fat: 24g
Fiber: 1.5g
Sugar: 2g
Sodium: 600mg (varies by broth and seasoning)
Nutrition values are approximate and may vary based on brands and portion sizes.
Conclusion
This Garlicky Mediterranean Chicken Meatballs in Lemon Herb Sauce dish brings vibrant citrus and herbaceous flavor to tender, juicy meatballs. It’s easy enough for a weeknight and elegant enough for guests. Pair it with rice, couscous, or crusty bread—and don’t forget a drizzle of extra lemon!