These lemon herb chicken meatballs are flavorful, tender and easy to prepare. Serve with pita, hummus and rice, then add the toppings you love. They’re juicy, versatile, and perfect for busy weeknights.
Meatballs for dinner!
These lemon herb chicken meatballs are juicy, bright with fresh herbs and lemon zest, and pair well with rice, pasta, sandwiches or grain bowls. They’re a great way to change up classic meatballs while staying simple to make.
A plate of chicken meatballs is incredibly satisfying and makes a weeknight feel special without much fuss. I love serving these with hummus — they’re delicious dipped or served over a scoop of hummus alongside rice or pita.
This recipe is flexible: make them ahead for lunch, or cook and serve immediately. They’re a simple twist on conventional meatballs and have quickly become a family favorite — even picky kids often ask for seconds.
The meatballs are made with ground chicken, plenty of fresh herbs and lemon zest. I brown them in a skillet until cooked through, which keeps them tender and juicy. If not serving in pita, spoon hummus onto a plate, add rice, then top with the meatballs.
Finish with chopped tomatoes, crumbled feta and extra herbs, then spritz with lemon — the contrast of bright lemon, creamy hummus and salty feta is wonderful.
These meatballs make weeknight dinners feel a bit more special while remaining quick to prep. They’re an easy way to get a delicious, satisfying meal on the table without relying on the usual rotation.
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Lemon Herb Chicken Meatballs
Lemon Herb Chicken Meatballs and Hummus
4 people
15 mins
30 mins
45 mins
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Ingredients
- 1 pound ground chicken (93% lean recommended)
- 4 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/3 cup seasoned bread crumbs
- 1/4 cup chopped fresh parsley, plus more for serving
- 2 tablespoons dried chives
- 2 tablespoons freshly grated lemon zest
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil, for cooking
- 1 cup hummus
- 2 cups white rice, for serving
- 1 cup chopped tomatoes
- 1/2 cup crumbled feta cheese
- Lemon wedges, for spritzing
Instructions
- In a bowl, combine the ground chicken, minced garlic, beaten egg, bread crumbs, chopped parsley, dried chives, lemon zest and a generous pinch of salt and pepper. Mix gently until just combined; avoid overworking the mixture.
- Shape the mixture into meatballs about 1 inch in diameter.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F (about 10 minutes). A meat thermometer helps prevent overcooking.
- To serve: spread hummus on plates or in pita, add rice if desired, then top with 3–4 meatballs. Scatter chopped tomatoes, crumbled feta and extra parsley, and spritz with lemon before serving.
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This plate is everything.