Description
These Lemon Pepper Chicken Meatballs are a flavorful, light, and zesty dish perfect for a quick dinner or appetizer. Made with ground chicken, fresh lemon zest and juice, and seasoned with cracked black pepper, these meatballs are tender and bursting with citrusy goodness. They are pan-fried to golden perfection and ready in just about 25 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp cracked black pepper
- 1/2 tsp salt
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil (for cooking)
Instructions
- Make the meatball mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, lemon zest, lemon juice, cracked black pepper, salt, and chopped parsley. Mix gently just until all ingredients are evenly incorporated to avoid tough meatballs.
- Shape the meatballs: Using your hands or a spoon, form the mixture into 1-inch meatballs and place them spaced out on a baking sheet or plate.
- Heat the oil: Place a large skillet over medium heat and add the olive oil, allowing it to warm up but not smoke.
- Cook the meatballs: Working in batches to avoid overcrowding, add the meatballs to the skillet. Cook them, turning occasionally, until they are browned evenly on all sides and cooked through in the center, about 8 to 10 minutes total.
- Drain and rest: Remove the cooked meatballs from the skillet and set them on paper towels to drain any excess oil.
- Serve: Serve the meatballs warm. Optionally garnish with extra lemon wedges and fresh parsley for added brightness and freshness.
Notes
- Use fresh lemon zest and juice for the best citrus flavor.
- If you prefer a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs.
- Cook meatballs fully to an internal temperature of 165°F (74°C) for safety.
- These meatballs pair well with pasta, a fresh salad, or as a protein-packed appetizer.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
