Juicy pan-seared chicken meatballs infused with fresh herbs and bright lemon zest, paired with a tangy garlic yogurt dip—this recipe is the perfect balance of comfort and freshness. Finished in a light lemon-butter pan sauce, this dish is satisfying yet light, making it ideal for both everyday meals and special occasions.

Why You’ll Love This Recipe

This Lemon Herb Chicken Meatballs recipe stands out for its vibrant flavors and wholesome ingredients. The combination of fresh herbs, lemon zest, and garlic creates a savory depth, while the creamy yogurt sauce adds a cooling contrast. It’s easy to prepare, customizable, and ideal for meal prepping. Plus, it offers a healthier take on traditional meatballs without sacrificing taste or texture.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Meatballs:
1 lb ground chicken
1/4 cup grated onion
2 garlic cloves, minced
1/4 cup breadcrumbs
1 egg
2 tbsp chopped fresh parsley
1 tsp dried oregano
Zest of 1 lemon
Salt and pepper, to taste
1 tbsp olive oil (for searing)

For the Lemon Butter Sauce:
2 tbsp unsalted butter
Juice of 1 lemon
1/2 cup chicken broth
Fresh parsley, for garnish

For the Garlic Yogurt Sauce:
1/2 cup Greek yogurt
1 tbsp olive oil
1 clove garlic, minced
1 tbsp chopped fresh mint or parsley
Salt and black pepper, to taste

directions

1. In a large bowl, combine ground chicken, grated onion, garlic, breadcrumbs, egg, parsley, oregano, lemon zest, salt, and pepper. Mix until just combined.
2. Form mixture into 1 1/2-inch meatballs.
3. Heat olive oil in a skillet over medium heat. Sear meatballs in batches, turning occasionally, until golden brown on all sides, about 6–8 minutes total. Remove and set aside.
4. In the same skillet, melt butter. Add lemon juice and chicken broth, stirring to deglaze the pan.
5. Return meatballs to the skillet. Simmer for 5–7 minutes or until fully cooked and sauce is slightly reduced.
6. While the meatballs simmer, mix all ingredients for the garlic yogurt sauce in a small bowl until smooth.
7. Serve the meatballs hot with the garlic yogurt sauce either underneath or on the side. Garnish with parsley and lemon slices if desired.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Make it spicy: Add crushed red pepper flakes to the meatball mix for a kick.
• Dairy-free option: Use a plant-based yogurt for the garlic sauce and olive oil instead of butter in the pan sauce.
• Ground turkey substitute: Swap ground chicken with turkey for a slightly richer flavor.
• Mediterranean twist: Mix in crumbled feta or finely chopped olives into the meatballs.
• Herb flexibility: Substitute parsley with cilantro or dill based on preference.

storage/reheating

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Keep the garlic yogurt sauce separate if possible.
To reheat, warm the meatballs in a skillet over medium heat with a splash of broth or water until heated through. Microwave reheating is also an option, but stovetop preserves texture better. The yogurt sauce can be served cold or brought to room temperature before serving.

FAQs

How do I keep chicken meatballs from drying out?

Using grated onion and egg in the mixture adds moisture, while not overcooking them ensures they stay juicy.

Can I bake these meatballs instead of pan-searing?

Yes, bake at 400°F (200°C) for 18–20 minutes, or until golden and cooked through.

Is it okay to freeze these meatballs?

Yes, freeze cooked meatballs (without the yogurt sauce) in an airtight container for up to 2 months. Reheat directly from frozen or thaw overnight before reheating.

What can I use instead of breadcrumbs?

You can substitute with almond flour, crushed crackers, or cooked quinoa for a gluten-free or alternative texture option.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount if substituting dried herbs for fresh ones.

What does the yogurt sauce taste like?

It’s tangy, creamy, and slightly garlicky, adding a cooling contrast to the warm, herbed meatballs.

Can I make this dish ahead of time?

Yes, both the meatballs and the garlic yogurt sauce can be made a day in advance and stored separately in the fridge.

What’s the best pan to cook these in?

A nonstick or cast iron skillet works well to get an even sear without sticking.

Can I serve this with a side dish?

Absolutely—try couscous, rice, roasted vegetables, or a simple salad for a complete meal.

How do I know when the meatballs are fully cooked?

The internal temperature should reach 165°F (74°C). They should also be firm and no longer pink in the center.

Conclusion

Lemon Herb Chicken Meatballs with Garlic Yogurt Sauce is a refreshing and satisfying dish that’s simple enough for weeknight dinners yet elegant enough for entertaining. With bright lemon notes, savory herbs, and a creamy dip to round out the flavor, this recipe is a versatile addition to any home cook’s repertoire. Whether served as a main course or party appetizer, it’s sure to impress.

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