Lemon Herb Chicken Meatballs with Yogurt Sauce
So you want something bright, herby, and delicious, but you also don’t want to spend your whole evening washing dishes or questioning your life choices? Same.
These Lemon Herb Chicken Meatballs with Yogurt Sauce are the answer when you want food that feels fancy but behaves like a chill weeknight dinner.
They’re juicy, zesty, and paired with a creamy yogurt sauce that tastes like you actually planned this meal. Spoiler: you didn’t have to. Let’s get into it.
Why This Recipe Is Awesome
First of all, lemon + herbs + chicken is a power trio that never fails. Add yogurt sauce and suddenly you’re cooking like someone who owns matching spice jars.
Here’s why this recipe slaps:
- Light but satisfying (aka no food coma)
- Baked, not fried, so less mess and less guilt
- Meal-prep friendly and great for leftovers
- Beginner-proof—yes, even on low-energy days
It’s fresh, it’s flavorful, and it makes plain chicken feel exciting again. Honestly, it’s hard to mess this one up—and that’s my favorite kind of recipe.
Ingredients You’ll Need
Nothing intimidating here. Just simple ingredients working together like a well-rehearsed band.
For the Chicken Meatballs
- Ground chicken – Lean, juicy, and cooperative
- Breadcrumbs or panko – Keeps things tender
- Egg – The glue holding it all together
- Lemon zest – The real MVP (don’t skip this)
- Fresh lemon juice – Brightens everything
- Garlic (minced) – Because flavor matters
- Fresh parsley – Clean, herby goodness
- Fresh dill or oregano – Pick your favorite herb vibe
- Olive oil – Moisture insurance
- Salt – Necessary, always
- Black pepper – For balance
For the Yogurt Sauce
- Plain Greek yogurt – Thick, creamy, tangy
- Lemon juice – Yes, again
- Garlic (grated or minced) – Subtle but important
- Olive oil – Smooths it out
- Salt & pepper – Taste before judging
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
Always start here. Cold ovens ruin momentum. - Line a baking sheet with parchment paper.
This step saves you from scrubbing later. Future you says thanks. - Mix the meatball ingredients.
In a large bowl, combine ground chicken, breadcrumbs, egg, lemon zest, lemon juice, garlic, herbs, olive oil, salt, and pepper. Mix gently—overmixing is the enemy. - Form the meatballs.
Roll into golf-ball-sized portions. Lightly oil your hands if things get sticky. - Arrange and bake.
Place meatballs on the baking sheet with space between them. Bake for 18–22 minutes, until cooked through (165°F internally). - Optional broil moment.
Want a little color? Broil for 1–2 minutes. Watch closely—this turns dramatic fast. - Make the yogurt sauce.
Stir yogurt, lemon juice, garlic, olive oil, salt, and pepper until smooth. Taste and adjust. - Rest and serve.
Let meatballs rest for a couple minutes, then serve warm with yogurt sauce on the side or drizzled on top.
Nutritional Facts
| Nutrient (Per Serving) | Amount |
|---|---|
| Calories | ~290 kcal |
| Protein | ~27 g |
| Fat | ~14 g |
| Saturated Fat | ~3 g |
| Carbohydrates | ~9 g |
| Sugar | ~2 g |
| Sodium | ~430 mg |
These lemon herb chicken meatballs are high in protein and lighter than traditional meatballs, making them great for balanced meals. The yogurt sauce adds creaminess without heavy calories, which I personally love because it feels indulgent without being overwhelming. Fresh herbs and lemon also make this dish feel energizing instead of heavy—perfect for warm weather or “I want real food” moods.
Perfect for readers who like tracking things—or just clicking buttons.
Common Mistakes to Avoid
- Skipping the lemon zest. Juice alone won’t cut it. Zest = flavor.
- Overmixing the meat. That’s how you get dense, sad meatballs.
- Making them too big. Bigger means uneven cooking. Chill.
- Under-seasoning. Chicken needs encouragement.
- Using watery yogurt. Thick Greek yogurt only—trust me.
Alternatives & Substitutions
- Ground turkey instead of chicken: Slightly firmer, still delicious.
- Gluten-free breadcrumbs: Works perfectly.
- Mint instead of dill: Very Mediterranean, very refreshing.
- Dairy-free yogurt: Totally fine, just go unsweetened.
- Air fryer version: 375°F for 10–12 minutes, shaking once.
IMO, this recipe is super forgiving. Feel free to make it your own.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Absolutely. Cook them, cool them, and refrigerate up to 4 days.
Can I freeze lemon herb chicken meatballs?
Yes! Freeze cooked meatballs and thaw gently before reheating.
Why are my meatballs dry?
Too much mixing or overbaking. Be gentle and watch the clock.
Do I need the yogurt sauce?
Technically no, but emotionally? Yes.
What should I serve these with?
Rice, pita, salad, roasted veggies, or straight from the fridge at midnight.
Are these kid-friendly?
Yep. Just go light on herbs if needed.
Final Thoughts
These Lemon Herb Chicken Meatballs with Yogurt Sauce are fresh, cozy, and ridiculously easy to love. They work for weeknight dinners, meal prep, casual hosting, or anytime you want food that tastes like effort without actually requiring much.
Now go make them. Impress your friends, your family, or just yourself—you’ve officially earned it. 🍋✨
Printable Recipe Card
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