Description
These Baked Lemon Rosemary Chicken Meatballs are light, juicy, and full of zesty flavor. Fresh lemon and earthy rosemary transform simple chicken meatballs into a dish perfect for family dinners or cozy nights in.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs (whole wheat optional)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- 1 tablespoon olive oil, for drizzling
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, rosemary, salt, and pepper until combined.
- Shape mixture into golf ball–sized meatballs and place on the prepared baking sheet, leaving space between each.
- Drizzle olive oil over the meatballs.
- Bake for 20–25 minutes, until golden and cooked through (internal temperature 165°F / 75°C).
Notes
Avoid overmixing the meat mixture to keep meatballs tender. They also freeze well, so make extra for busy nights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken meatballs, lemon, rosemary, baked, easy dinner