As I stirred the pan, a comforting wave of garlic and lemon wafted through my kitchen, instantly evoking memories of sun-drenched Mediterranean shores. Today, I’m excited to share my favorite recipe for Greek Chicken Meatballs in Lemon Cream Sauce, a dish that marries succulent chicken with a rich, silky sauce that feels both cozy and sophisticated. Not only are these meatballs quick to whip up for a weeknight dinner, but they also offer a wonderfully fresh twist on traditional comfort food. The sharp notes of lemon and the creaminess of the sauce make every bite a little indulgence, perfect for impressing guests or simply treating yourself. Curiosity piqued? Let’s dive into creating a meal that truly celebrates the vibrant flavors of Greece!
Why Are These Meatballs a Must-Try?
Simplicity at its finest: With minimal prep time and cooked in under 30 minutes, these Greek Chicken Meatballs make weeknight dinners a breeze!
Flavor Explosion: The combination of zesty lemon, aromatic garlic, and creamy feta creates a mouth-watering flavor that dances on your palate.
Versatile Serving: Pair these delightful meatballs with fluffy orzo, quinoa, or serve them on skewers for a vibrant appetizer, ensuring you’ll please everyone at the table.
Nutritional Boost: Packed with protein and using gluten-free options, these meatballs not only comfort but also provide a wholesome meal that fits various dietary needs.
Whether you’re in the mood for something cozy at home or planning to entertain guests, these Greek Chicken Meatballs in Lemon Cream Sauce are bound to impress. Enjoy them alongside recipes like Million Dollar Chicken or Creamy Crack Chicken Gnocchi for a complete Mediterranean feast!
Greek Chicken Meatballs in Lemon Cream Ingredients
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For the Meatballs
• Minced Garlic – Adds aromatic flavor; use fresh for best taste.
• Lemon Zest – Provides bright citrus notes; substitute with lime for a different twist.
• Chopped Parsley – Enhances freshness; can substitute with dill for a different flavor profile.
• Panko Breadcrumbs – Offers light texture for meatballs; regular breadcrumbs can be used as an alternative.
• Grated Yellow Onion – Adds moisture and sweetness; substitute with shallots for a milder flavor.
• Crumbled Feta Cheese – Introduces a creamy, salty element; try goat cheese as a substitute.
• Egg – Binds ingredients together; a flax egg can be used for a vegan alternative.
• Dried Oregano – Offers signature Mediterranean flavor; Italian seasoning can replace it.
• Salt and Pepper – Enhances flavor; adjust to taste.
• Ground Chicken – Main protein; can substitute with ground turkey for a leaner option. -
For the Lemon Cream Sauce
• Butter – Provides richness to the sauce; olive oil can be used for a lighter option.
• Flour – Thickens the sauce; cornstarch can be used as a gluten-free alternative.
• Chicken Broth – Adds depth to the sauce; vegetable broth can replace for a vegetarian version.
• Lemon Juice – Adds acidity to balance flavors; lime juice is an alternative.
• Egg Yolks – Enriches sauce; use an extra yolk for creaminess.
• Nutmeg – Offers subtle warmth and depth; can be omitted if unavailable.
• Green Olives – Adds briny contrast; omit for a less salty flavor.
These Greek Chicken Meatballs in Lemon Cream are not just a dish but a journey through the vibrant flavors of Greece!
Step‑by‑Step Instructions for Greek Chicken Meatballs in Lemon Cream
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onion, crumbled feta, egg, dried oregano, salt, and pepper. Mix until well combined, ensuring not to overwork the mixture. Gently fold in the ground chicken until the ingredients are just incorporated. Once ready, form the mixture into 24-28 evenly sized meatballs, about the size of golf balls.
Step 2: Cook the Meatballs
Heat a generous splash of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs in batches, making sure not to overcrowd the pan. Sear them for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F. Once browned, transfer the meatballs to a plate and set aside.
Step 3: Make the Lemon Cream Sauce
In the same skillet, reduce the heat to medium and add butter, letting it melt completely. Briefly sauté some minced garlic until fragrant, about 30 seconds, taking care not to burn it. Whisk in the flour, creating a roux, and then slowly pour in the chicken broth, whisking continuously until the mixture thickens, approximately 3 minutes. It should have a smooth, velvety consistency.
Step 4: Temper the Egg Yolks
While the sauce simmers, whisk together the lemon juice and egg yolks in a separate bowl. To avoid curdling, gradually add a few spoonfuls of the hot sauce to the yolk mixture, stirring continuously. Once combined, pour the tempered yolk mixture back into the skillet with the sauce, cooking on low heat for about 4-6 minutes until the sauce is luscious and thickens slightly.
Step 5: Finalize the Sauce and Serve
Stir in the nutmeg and additional lemon zest, seasoning with salt and pepper to taste. If desired, add the green olives at this stage for a briny burst. Gently reintroduce the meatballs into the sauce, allowing them to warm through for a couple of minutes. Serve your delicious Greek Chicken Meatballs in Lemon Cream over a bed of fluffy rice, quinoa, or orzo for a complete and satisfying meal.
Storage Tips for Greek Chicken Meatballs in Lemon Cream
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Fridge: Store cooked Greek chicken meatballs in an airtight container for up to 3 days. Reheat gently on the stovetop to preserve the creamy texture of the lemon sauce.
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Freezer: Freeze cooked meatballs (without sauce) for up to 3 months. To reheat, thaw overnight in the fridge and then warm in the oven or stovetop until fully heated.
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Sauce Storage: If you have leftover lemon cream sauce, store it separately in the fridge for up to 4 days. Reheat slowly on low heat, stirring frequently to avoid separation.
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Meal Prep: Consider preparing extra meatballs for easy meal prep. These versatile meatballs can be incorporated into various dishes, making them perfect for quick weeknight dinners.
Expert Tips for Greek Chicken Meatballs in Lemon Cream
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Meatball Texture: Don’t overmix the meatball ingredients! Gently combine to ensure they stay tender and juicy after cooking.
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Searing Success: Make sure your skillet is hot enough before adding meatballs. This helps achieve a beautiful golden crust without overcooking the inside.
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Avoid Curdling: When tempering the egg yolks for your sauce, add hot sauce slowly. This prevents curdling, keeping your Greek Chicken Meatballs in Lemon Cream silky and smooth.
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Balance Flavors: Taste your sauce as it simmers. Adjust the salt, pepper, and lemon juice to ensure a harmonious flavor experience.
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Sauce Storage: If you have leftover sauce, reheat gently on low to avoid separation. This will keep the creamy texture intact when serving later.
Greek Chicken Meatballs in Lemon Cream Variations
Feel free to personalize your Greek chicken meatballs in lemon cream sauce for an exciting twist on this classic dish!
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Gluten-Free: Use gluten-free breadcrumbs and cornstarch instead of flour for a suitable option.
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Dairy-Free: Swap feta with a vegan cheese alternative and use coconut milk for the cream sauce.
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Spicy Kick: Add a teaspoon of cayenne pepper or a dash of hot sauce to the meatballs for an exciting heat.
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Herb Boost: Mix in fresh basil or mint alongside the parsley for a fresh flavor burst.
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Creamy Option: Enhance the sauce richness with a splash of heavy cream or half-and-half for extra indulgence.
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Lemon Lovers: Increase the lemon juice and zest for a more pronounced citrus flavor that brightens every bite.
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Vegetable Additions: Stir in sautéed spinach or chopped cherry tomatoes into the sauce for added texture and nutrition.
If you enjoy this recipe, don’t forget to check out the comforting flavors in Smothered Chicken Rice or the delectable Marry Me Chicken Soup for more delicious options!
What to Serve with Greek Chicken Meatballs in Lemon Cream
Bring a Mediterranean flair to your dinner table by pairing delightful dishes that enhance the vibrant flavors of your Greek chicken meatballs.
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Fluffy Orzo: This warm, pillowy pasta soaks up the creamy lemon sauce perfectly, adding a comforting, hearty element to your meal.
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Sautéed Greens: A mix of spinach and kale, lightly sautéed in olive oil and garlic, provides a fresh contrast to the rich sauce and balances the meal beautifully.
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Cucumber and Tomato Salad: Crisp cucumbers and juicy tomatoes tossed in a simple lemon vinaigrette bring a refreshing crunch, cutting through the creaminess of the dish.
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Garlic Bread: Golden, crusty slices dotted with fresh garlic and herbs make for an irresistible side, ideal for mopping up that luscious lemon cream sauce.
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Mediterranean Quinoa: Fluffy quinoa blended with olives, parsley, and a dash of lemon juice complements the meatballs while offering a gluten-free option.
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White Wine: A chilled glass of crisp Sauvignon Blanc or a light Pinot Grigio pairs seamlessly, enhancing the overall Mediterranean experience.
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Lemon Tart: End your meal on a sweet note with a tangy lemon tart, echoing the citrus notes of your main dish and providing a delightful contrast.
Make Ahead Options
These Greek Chicken Meatballs in Lemon Cream are perfect for meal prep enthusiasts! To save you time on busy weeknights, you can prepare the meatballs and refrigerate them for up to 3 days before cooking. Simply form the meatballs as instructed, place them in an airtight container, and pop them in the fridge. Additionally, you can make the lemon cream sauce ahead of time and store it separately in the refrigerator for up to 2 days. When you’re ready to serve, cook the meatballs as directed and gently reheat the sauce on low heat, stirring to maintain its silky texture. This approach ensures your meal remains just as delicious while saving precious time!
Greek Chicken Meatballs in Lemon Cream Recipe FAQs
What should I look for when selecting garlic and lemon for this recipe?
Absolutely! For garlic, choose bulbs that are firm to the touch with no soft spots or dark spots. Fresh garlic will provide the best flavor. As for lemons, go for ones that are heavy for their size, with a vibrant yellow color. They should feel slightly soft to the touch but firm overall, indicating optimal juiciness and zestiness.
How should I store leftovers of Greek Chicken Meatballs in Lemon Cream?
You can refrigerate cooked Greek Chicken Meatballs in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat to maintain the velvety texture of the lemon sauce.
Can I freeze the Greek Chicken Meatballs?
Absolutely! You can freeze cooked meatballs (without the sauce) for up to 3 months. To do this, place the meatballs on a baking sheet in a single layer and freeze them until solid. Once frozen, transfer them to a freezer-safe bag. To reheat, simply thaw overnight in the fridge, then warm in the oven or stovetop until heated through.
What if my lemon cream sauce separates when I reheat it?
No worries! If your sauce separates, you can gradually whisk in a little bit of warm chicken broth while reheating on low heat. This will help return it to its creamy consistency. Another tip is to stir continuously while heating, to encourage the sauce to combine rather than separate.
Are there any dietary considerations I should keep in mind for pets, allergies, or other restrictions?
Yes! If serving these Greek Chicken Meatballs to anyone with allergies, be cautious of the feta cheese and egg, which are common allergens. For pets, it’s safe to keep these meatballs away from them due to the seasonings and garlic, which can be harmful. If anyone has gluten sensitivities, simply swap the panko breadcrumbs with gluten-free bread crumbs.
How can I ensure my meatballs are tender and not dry?
To keep the texture tender, don’t overwork the meatball mixture when combining the ingredients. Gently fold in the ground chicken until just incorporated. Also, using ingredients like grated yellow onion and breadcrumbs will help keep them moist and juicy while cooking.
Irresistible Greek Chicken Meatballs in Lemon Cream Bliss
Ingredients
Equipment
Method
- In a large mixing bowl, combine the minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onion, crumbled feta, egg, dried oregano, salt, and pepper. Mix until well combined, ensuring not to overwork the mixture. Gently fold in the ground chicken until just incorporated. Form into 24-28 evenly sized meatballs.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, avoiding overcrowding. Sear for 5-7 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate.
- In the same skillet, reduce heat to medium and add butter. Once melted, sauté minced garlic for about 30 seconds. Whisk in flour, then slowly add chicken broth, whisking until thickened (around 3 minutes).
- Whisk together lemon juice and egg yolks in a separate bowl. Gradually add a few spoonfuls of hot sauce to the yolk mixture, stirring continuously. Pour back into the skillet with the sauce and cook on low heat for 4-6 minutes until thickened.
- Stir in nutmeg and additional lemon zest, seasoning with salt and pepper. Optionally add green olives. Gently return meatballs to the sauce, warming through for a couple of minutes. Serve over fluffy rice, quinoa, or orzo.
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