Ingredients
- Meatballs:
- 1 pound ground chicken (or ground turkey)
- 1/2 cup breadcrumbs (Italian seasoned or your favorite)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely minced
- 1 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons olive oil (or as needed for sautéing)
- Lemon Butter Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced (use more if desired)
- 1 1/3 cups chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- Fresh parsley, finely minced (optional, for garnish)
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, onion powder, salt, and pepper. Mix gently until just combined; do not overwork.
- Using a 2-tablespoon scoop, form meatballs about 1 1/2 inches in diameter. Roll gently between your hands to smooth. Tip: Lightly moisten hands with oil or water to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Cook meatballs for 6–8 minutes, turning often, until golden brown and cooked through (165°F internal temperature). Do not overcrowd the pan—cook in batches if needed. Remove meatballs to a plate.
- Make the sauce: In the same skillet, add olive oil and butter. Once melted, scrape up browned bits from the bottom of the pan. Add garlic and cook 1 minute until fragrant.
- Stir in chicken broth, lemon juice, capers, salt, and pepper. Simmer uncovered for 3–4 minutes until slightly reduced.
- Return meatballs to the skillet, toss in the sauce, and simmer for 2–3 minutes to warm through and absorb flavor.
- Taste sauce and adjust seasoning with extra lemon juice, salt, pepper, or red pepper flakes if desired.
- Garnish with fresh parsley and serve immediately.
Notes
- Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
- Store leftovers airtight in the fridge for up to 5 days or freeze up to 3 months.
- To reheat: Warm gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 534
- Sugar: 2g
- Sodium: 1567mg
- Fat: 37g
- Saturated Fat: 11g
- Unsaturated Fat: 24g
- Trans Fat: 0.3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 345mg
