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Fresh Herb Chicken Meatbals with Israeli Couscous

These tender Herbed Chicken Meatballs, with a delicious lemon garlic butter sauce, come together quickly and can be prepped early in the day!
Course Main
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 servings
Calories 255 kcal
Author Chris Scheuer

Ingredients

  • For the meatballs
  • 1 pound ground chicken you could also use ground turkey
  • ½ cup panko crumbs
  • 1 large egg
  • 4 green onions scallions finely chopped, finely chopped
  • 1 large yellow bell pepper
  • 4 medium cloves garlic finely minced
  • ½ cup packed basil leaves, finely chopped
  • ½ cup packed fresh parsley leaves, finely chopped
  • 1 tablespoon finely chopped rosemary and/or thyme optional
  • finely grated zest of 1 medium lemon
  • 1 ½ teaspoon dry oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • For brushing:
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • For the sauce:
  • 5 tablespoons butter
  • 3 medium cloves garlic finely minced
  • 1 medium lemon halved and sliced thin
  • 3 2- inch sprigs fresh rosemary more for garnish, if desired
  • Optional for serving:
  • cooked orzo
  • baby peas
  • fresh herb leaves
  • shaved parmesan cheese
  • pine nuts
US Customary - Metric

Instructions

  1. For the prep:
  2. Preheat the oven to 400˚F (204˚C). Line a sheet pan with foil and spray lightly with non-stick cooking spray or oil light. Set aside.
  3. For the meatballs:
  4. Combine ground chicken, panko crumbs, egg, finely chopped green onions, chopped bell pepper, garlic, basil, parsley, optional herbs (if using), lemon zest, oregano, kosher salt and pepper in a medium large bowl. Using a silicone spatula or your hands mix until combined but don’t over mix.
  5. Scoop up the chicken mixture into 18 portions. With lightly wet hands, toll each portion between your palms into a round ball and place on the prepared sheet pan.
  6. For brushing and baking:
  7. Place the butter in a microwave safe cup or bowl, cover with a paper towel and microwave on high power for 30-45 seconds or until melted. Add the paprika and stir to combine.
  8. Brush each meatball lightly but thoroughly with the butter mixture.
  9. Place the meatballs in the preheated oven and bake for 14-18 minutes or until the meatballs are a nice golden color and feel slightly firm to the touch. Remove from the oven and tent with foil to keep warm.
  10. For the sauce:
  11. While the meatballs are baking, melt the butter in a large skilled until bubbly and just starting to turn golden brown. Reduce the heat and add the minced garlic. Stir to combine. Cook for 2 more minutes until the butter is nice and fragrant.
  12. Add the lemon slices and rosemary sprigs. Cook for another 30 seconds then remove from the heat. Add the meatballs to the pan and spoon the butter sauce over the top. Serve with Israeli Couscous and baby peas or mashed potatoes, polenta, linguini, fettuccine, etc. Garnish with more fresh herbs and the lemon slices.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Facts
Fresh Herb Chicken Meatbals with Israeli Couscous
Amount Per Serving (3 meatballs per serving)
Calories 255 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 122mg41%
Sodium 573mg25%
Potassium 512mg15%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 683IU14%
Vitamin C 39mg47%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.