Unbelievably Juicy Lemon Oregano Chicken Meatballs
I am not joking when I say these meatballs will change how you think about ground chicken! Most people avoid it because it gets dry, but the secret here is the citrusy sauce—it acts like a glaze that keeps everything unbelievably moist. I love the combination of the warm, seared meat with the cool, crumbled feta and fresh dill. A forever favorite!
Servings: 8 servings
Calories: 287kcal
Video
Equipment
Ingredients
For the Meatballs
- 2 lbs ground chicken
- ½ cup breadcrumbs
- 3 cloves garlic, finely chopped
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice, about 1 lemon
- 2 tsp dried oregano
- 1 large egg
- 4 Tbsp extra virgin olive oil, divided
- 1 ½ tsp Kosher salt
For the Sauce
- 2 medium shallots, peeled and thinly sliced into half moons
- Pinch red pepper flakes
- ½ cup dry white wine, or additional chicken stock
- ⅔ cup low sodium chicken stock
- 1 lemon, cut into thin ¼-inch thick slices
- Serving suggestions: fresh oregano, dill, and feta cheese
Instructions
- Make the meatball mixture. Place 2 lbs ground chicken in a large bowl, then add ½ cup breadcrumbs, 3 cloves chopped garlic, 1 tsp lemon zest, 2 Tbsp juice, 2 tsp dried oregano, a whisked egg, 2 Tbsp olive oil, and 1 ½ tsp Kosher salt. Use your hands or a spatula to throughly mix.
- Form the meatballs. Line a rimmed baking sheet with parchment, then scoop heaping portions of the meatball mixture using a small cookie scoop and line them up. Roll each meatball to be uniform in size and shape.
- Brown the meatballs. Preheat an oven to 350°F (175°C). Heat a large skillet over medium heat, then add remaining 2 Tbsp olive oil. When hot, add meatballs, leaving about ½-inch in between them. You may need to work in batches. Cook for 2-3 minutes per side, or until browned all over, about 8-10 minutes total. Remove meatballs to a plate.
- Make the sauce. Add sliced shallots and a pinch of red pepper flakes to the skillet, then cook 2-3 minutes, stirring occasionally. Deglaze the pan with ½ cup white wine and ⅔ cup chicken stock, scraping the brown bits off the bottom of the pan with a spatula, then add a few lemon slices and swirl. Return meatballs to the pan, then transfer to a preheated oven and cook for ~8 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Garnish, then serve. Sprinkle with oregano leaves, fresh dill, and crumbled feta cheese. Serve immediately!
Notes
- Yield: Makes about 2 dozen meatballs (using 2 lb ground chicken).
- Freeze: Cool completely, then freeze meatballs (with or without sauce) in a single layer airtight for up to 3 months.
- Reheat: Thaw overnight in the refrigerator, then warm in a saucepan or skillet over medium heat until heated through.
Nutrition
Serving: 3meatballs | Calories: 287kcal | Carbohydrates: 9g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 571mg | Potassium: 696mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 2mg
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