Baked Lemon-Dill Chicken Meatballs
Easy chicken meatballs flavored with fresh dill and lemon zest. Serve them with pasta, rice, or potatoes - they go with so many things.
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Servings: 4
Ingredients
- ¼ cup plain breadcrumbs
- 1 large egg
- 1 teaspoon chopped fresh dill, plus extra for garnish
- 1 teaspoon lemon zest
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound ground chicken
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Mix the breadcrumbs, egg, dill, lemon zest, onion powder, garlic powder, salt, and pepper in a large bowl. Add the ground chicken and mix until well combined.
- Scoop ¼ cup of the chicken mixture to form each meatball. Place them on the prepared sheet pan.
- Bake the meatballs for 20 to 25 minutes or until the internal temperature of each meatball is 165°F.
Video
Notes
Storage: Baked meatballs will keep in an airtight container for three to four days in the refrigerator.
Freezing: Once the meatballs are cooled to room temperature, place them on a sheet pan in a single layer. Freeze them for 30 minutes and then transfer them to a freezer bag or container. They will keep for several months.
Nutrition Estimate
Calories: 191kcal | Carbohydrates: 2.9g | Protein: 21.6g | Fat: 10.4g | Saturated Fat: 3g | Polyunsaturated Fat: 6.5g | Trans Fat: 0.1g | Cholesterol: 142.8mg | Sodium: 254.5mg | Fiber: 0.4g | Sugar: 0.2g
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