Mediterranean Garlicky Chicken Meatballs in Lemon Herb Sauce
These Mediterranean Garlicky Chicken Meatballs are tender, juicy, and packed with vibrant flavors from garlic, herbs, and lemon. They’re simmered in a bright, zesty lemon herb sauce that’s both comforting and refreshing. Perfect served over rice, couscous, or with warm pita, this recipe is healthy, satisfying, and ideal for weeknights or meal prep!
Total Time:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the Chicken Meatballs:
1 lb (450g) ground chicken
1/3 cup breadcrumbs (or almond flour for low carb)
1 egg
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill or mint (or both)
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Zest of 1 lemon
1 tablespoon olive oil (for frying)
For the Lemon Herb Sauce:
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon flour (or cornstarch for GF)
1 1/4 cups chicken broth (low sodium)
Juice of 1 large lemon (about 2–3 tablespoons)
1/2 teaspoon dried thyme or Italian seasoning
1 tablespoon chopped parsley or basil
Salt & pepper, to taste
Optional: 2 tablespoons heavy cream or Greek yogurt (for creamier sauce)
Instructions:
Make the Meatballs:
Prepare Meatball Mixture:
In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, herbs, lemon zest, and seasonings. Mix until just combined—do not overmix.
Form Meatballs:
With wet hands, form into 1-inch meatballs (you should get about 18–20).
Cook Meatballs:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in a single layer and brown for 6–8 minutes, turning occasionally until golden on all sides and cooked through. Transfer to a plate and set aside.
Make the Lemon Herb Sauce:
Sauté Garlic:
In the same skillet, add 1 tablespoon olive oil. Sauté minced garlic over medium heat for 30 seconds until fragrant.
Make Roux:
Sprinkle in flour, stir well, and cook for 1 minute to form a paste.
Add Broth & Lemon:
Slowly whisk in chicken broth and lemon juice. Bring to a simmer, stirring constantly until sauce thickens (about 3–4 minutes).
Season & Finish:
Stir in thyme, salt, pepper, and optional cream or yogurt for richness. Add chopped herbs at the end for brightness.
Return Meatballs:
Return meatballs to the skillet. Spoon sauce over them and simmer for another 2–3 minutes until fully coated and warmed through.
Serve with:
Steamed rice, herbed couscous, quinoa
Roasted or sautéed vegetables
Warm pita or flatbread
Topped with crumbled feta or olives for extra flavor
Tips
Don’t Overmix the Meat:
Mix just until combined—overmixing can make meatballs tough instead of tender.
Wet Your Hands to Shape Meatballs:
A little water on your hands prevents the chicken mixture from sticking and helps shape smooth, uniform balls.
Ensure Even Cooking:
Make meatballs the same size so they cook evenly. Use a small cookie scoop for consistency.
Use a Nonstick or Cast Iron Pan:
This prevents sticking and helps create a nice golden sear on the meatballs.
Adjust the Lemon to Taste:
If you’re sensitive to lemon, start with 1 tablespoon juice in the sauce and add more to taste.
Sauce Too Thick?
Thin it with a splash of extra broth or water.
Too thin? Let it simmer longer or add a touch more flour or cornstarch.
Variations
Add Vegetables:
Stir chopped spinach, grated zucchini, or shredded carrots into the meatball mixture for added nutrition.
Or serve with roasted Mediterranean veggies like zucchini, eggplant, or bell peppers.
Add Feta:
Mix a few tablespoons of crumbled feta directly into the meatball mixture for extra flavor and creaminess.
Top with feta before serving for a finishing touch.
Extra Garlicky Version:
Double the garlic in both the meatballs and sauce if you’re a garlic lover!
Fresh Herb Swap:
Use fresh mint, basil, or cilantro in place of parsley or dill for different Mediterranean flavor profiles.
Spicy Kick:
Add a pinch of red pepper flakes to the meatballs or sauce for a subtle heat.
Creamy Sauce Upgrade:
Stir in a spoonful of Greek yogurt or heavy cream at the end of cooking for a silky, tangy finish.
Make it with Turkey or Beef:
Ground turkey or lean beef works well in place of chicken—just adjust seasoning to taste.
Low-Carb Option:
Use almond flour instead of breadcrumbs and serve over cauliflower rice or greens.
Q&A
Q: Can I bake the meatballs instead of pan-frying?
A: Yes! Bake them at 400°F (200°C) for 18–20 minutes on a parchment-lined baking sheet until golden and fully cooked (internal temp: 165°F / 74°C). Then simmer briefly in the sauce before serving.
Q: Can I make these meatballs ahead of time?
A: Absolutely. You can shape them up to 24 hours in advance and store them in the fridge. Or fully cook and refrigerate/freeze them for meal prep.
Q: Is the lemon sauce very tangy?
A: It’s zesty and refreshing, not overpowering. Adjust the lemon juice to your taste—start with 1 tablespoon and increase gradually.
Q: Can I freeze these meatballs?
A: Yes. Freeze the cooked meatballs and sauce separately or together in an airtight container for up to 2 months. Thaw overnight and reheat gently in a skillet or microwave.
Q: Can I make it dairy-free?
A: Definitely! Just skip the optional cream/yogurt and feta topping. The sauce is still flavorful without dairy.
Nutrition
Calories: ~380
Protein: ~28g
Fat: ~22g
Carbohydrates: ~14g
Fiber: ~1g
Sugar: ~1g
Sodium: ~520mg
Note: Estimates will vary based on ingredient brands and optional additions (like cream or feta).
Conclusion
These Mediterranean Garlicky Chicken Meatballs in Lemon Herb Sauce offer a fresh, vibrant twist on comfort food. The tender, herbed meatballs paired with a light lemony sauce make them perfect for both weeknight meals and elegant entertaining. Versatile, meal-prep friendly, and full of flavor—this dish is bound to become a new favorite in your rotation.