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Greek Chicken Meatballs in Lemon Cream Sauce

Five perfectly round greek chicken meatballs smothered in a rich, yellow lemon cream sauce and topped with fresh parsley.
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Make comforting Greek chicken meatballs baked until tender and served in a bright, tangy lemon cream sauce. This recipe is simple for a weeknight meal.

Ingredients

Scale
  • 1.5 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 1/4 cup crumbled feta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil (for sauce)
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Extra feta and parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, parsley, mint, feta cheese, egg, oregano, salt, pepper, and lemon zest. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into small, uniform meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
  4. Bake the chicken meatballs for 18 to 20 minutes, or until they are cooked through and lightly browned.
  5. While the meatballs bake, prepare the lemon cream sauce. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  6. Pour in the chicken broth and lemon juice. Bring the mixture to a simmer.
  7. Reduce the heat to low and stir in the heavy cream. Let it warm through for 2 minutes.
  8. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens slightly. Cook for 1 minute more.
  9. Gently add the cooked chicken meatballs to the skillet with the lemon cream sauce. Toss lightly to coat.
  10. Simmer for 2 to 3 minutes to allow the meatballs to absorb the sauce flavor.
  11. Serve immediately, garnished with extra crumbled feta and fresh parsley.

Notes

  • For best texture, use lean ground chicken.
  • If you prefer a tangier sauce, add 1 teaspoon of Dijon mustard when you add the heavy cream.
  • Serve this dish over rice, orzo, or with roasted asparagus for a complete Mediterranean chicken dinner.

Nutrition

Find it online: https://cookingbycarla.com/greek-chicken-meatballs-in-lemon-cream-sauce/