Name: Chicken Meatballs in Lemony Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 lb (450g) ground chicken; 1/2 cup breadcrumbs; 1 egg; 1 small onion, grated; 1 clove garlic, minced; 2 tablespoons fresh parsley, chopped; Salt and pepper to taste; 2 tablespoons olive oil (for frying); 2 tablespoons flour (for dusting meatballs); 2 tablespoons olive oil (for sauce); 2 tablespoons flour (for sauce); 1 1/2 cups chicken broth; Juice of 1 lemon; Zest of 1 lemon; Salt and pepper to taste

Why You’ll Love Chicken Meatballs in Lemony Sauce Recipe

This dish combines moist, flavorful chicken meatballs with a vibrant lemon sauce that’s comforting and slightly tangy. It’s easy to prepare, makes a cozy family dinner, and pairs beautifully with a variety of sides. Whether you’re serving it over rice, potatoes, or pasta, this recipe delivers big flavor with simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken meatballs:
medium-large Yukon gold potato, peeled
ground chicken
small onion, finely chopped
chopped cilantro
garlic cloves, crushed
large eggs
breadcrumbs
baking powder
olive oil
salt and pepper
cooking spray

For the sauce:
olive oil
small onion, chopped
garlic cloves, sliced
red pepper, sliced
medium-large lemon, thinly sliced
paprika
turmeric
granulated sugar
boiling water
cornstarch
cold water
chopped parsley
salt and pepper

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and coat with cooking spray.
Make the meatballs: Grate the peeled potato and squeeze out excess liquid. In a bowl, combine the grated potato with ground chicken, chopped onion, cilantro, crushed garlic, eggs, breadcrumbs, baking powder, olive oil, salt, and pepper. Mix well and form into 1½‑inch balls. Place on the prepared sheet and spray with cooking spray. Bake for about 15 minutes until slightly golden.
Prepare the sauce: Heat olive oil in a large pot. Add the chopped onion and sliced garlic; cook until translucent. Add the red pepper and lemon slices, sautéing until fragrant. Stir in paprika, turmeric, and sugar. Carefully pour in boiling water and bring to a boil.
In a small bowl, mix cornstarch with cold water until smooth, then add it to the sauce. Season with salt and pepper and stir to combine.
Finish cooking: Place the baked meatballs into the sauce. Cover and cook over medium heat for about 30 minutes, stirring gently halfway through. Sprinkle with chopped parsley before serving.

Servings and timing

Servings: Makes about 16 meatballs.
Prep time: Approximately 15 minutes.
Cook time: Around 45 minutes total.

Variations

Swap ground turkey for chicken for a different but equally delicious flavor.
Add a pinch of chili flakes to the sauce for a spicy kick.
Serve with pasta instead of rice or potatoes.
Mix fresh herbs such as mint or parsley into the meatball mixture for extra freshness.

Storage/Reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze cooled meatballs and sauce separately in freezer‑safe containers for up to 2–3 months.
Reheating: Gently reheat in a saucepan over medium heat until warmed through, adding a splash of water if the sauce has thickened.

FAQs

Can I make these meatballs ahead of time?

Yes. You can prepare the meatballs ahead and refrigerate them until ready to bake and finish in the sauce.

Can I freeze the cooked meatballs?

Yes, store them in a freezer‑safe container with the sauce for up to 2–3 months.

What can I serve with this dish?

Serve with rice, mashed potatoes, pasta, or crusty bread to soak up the lemon sauce.

Can I use dark meat chicken?

Absolutely. Ground dark meat chicken adds extra flavor and moisture.

Is the lemon sauce very tangy?

The sauce has a bright lemon flavor balanced with a touch of sweetness from the sugar.

Can I use fresh lemon juice instead of slices?

Yes, fresh lemon juice works — just adjust to taste.

How do I prevent the meatballs from falling apart?

Ensure you squeeze excess moisture from the potato and mix the meatball ingredients well to bind them.

Can I bake the meatballs instead of cooking them in sauce?

They are baked first, but finishing them in the sauce develops deeper flavor.

Can this be made gluten‑free?

Yes, use gluten‑free breadcrumbs.

How do I thicken the sauce if it’s too thin?

Mix a little extra cornstarch with cold water and add it to the simmering sauce until desired thickness is reached.

Conclusion

This Chicken Meatballs in Lemony Sauce recipe brings together tender, flavorful meatballs and a zesty lemon sauce that livens up any meal. It’s straightforward to prepare, versatile in serving options, and sure to become a family favorite with its balance of savory and citrusy notes. Enjoy it over your favorite side or simply with fresh bread to savor every bit of the sauce.