Get ready to fall in love with Garlic Butter Chicken Meatballs-seriously, this is comfort food at its finest! These meatballs are juicy, tender, and smothered in a rich, garlicky butter sauce that's absolutely irresistible.

What makes this recipe a total winner? It's quick, foolproof, and uses just one skillet, so cleanup's a breeze. Every bite bursts with herby, savory flavor wrapped in a silky, golden sauce.

Perfect for busy weeknights, cozy family dinners, or even as a standout party appetizer-these chicken meatballs have it all. They're inspired by restaurant classics, but made even easier at home!

With minimal prep and maximum flavor, this is the kind of meal you'll crave again and again.

Juicy golden garlic butter chicken meatballs in skillet with parsley garnish

Why You'll Love This Recipe

Rich, buttery garlic sauce coats every tender meatball for unbeatable flavor.
Ready in under 45 minutes with simple, pantry-friendly ingredients.
Crowd-pleasing for kids and adults-great for family dinners or entertaining.
Versatile! Serve with pasta, rice, or warm crusty bread.

Key Ingredients for Garlic Butter Chicken Meatballs

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Chicken

Lean ground chicken is the star here, making these meatballs light but still satisfying. Look for ground chicken with a bit of dark meat for extra juiciness-you don't want them to end up dry! You can also use ground turkey for a similar flavor and texture. Avoid extra-lean or all-white meat blends, as they can make the meatballs crumbly.

Fresh Garlic

With a name like Garlic Butter Chicken Meatballs, garlic is a must. Fresh minced garlic delivers vivid, punchy flavor to both the meatball mixture and the buttery sauce. If you're in a pinch, use pre-minced garlic, but the flavor won't be quite as bold. For garlic lovers, feel free to add an extra clove!

Parmesan Cheese

Parmesan adds a savory, cheesy note and helps bind the meatballs. Freshly grated is best for melting smoothly into the mixture, but pre-grated works, too. If you need a substitute, try Pecorino Romano for a sharper bite, or swap with nutritional yeast for a dairy-free version.

Panko Breadcrumbs

Panko breadcrumbs keep the meatballs airy and absorb just enough moisture to hold everything together. Regular breadcrumbs can be used instead, but panko creates a lighter texture. For gluten-free, choose GF panko or finely ground gluten-free crackers.

Unsalted Butter

Butter is the hero of the sauce, creating that luscious, glossy finish. Go for unsalted to control the salt level. If you're dairy-free, a high-quality vegan butter works surprisingly well, though the flavor may be slightly different.

Garlic Butter Chicken Meatballs cooking process

Instructions for Garlic Butter Chicken Meatballs

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Meatball Ingredients

In a large bowl, combine ground chicken, panko breadcrumbs, Parmesan, egg, half the minced garlic, parsley, Italian seasoning, salt, and pepper. Use clean hands or a fork to mix until just combined-don't overwork, or the meatballs can be tough!

Shape and Sear the Meatballs

Form the mixture into 16-18 golf ball-sized meatballs. Heat olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in a single layer (work in batches if needed). Sear for 3-4 minutes per side until browned all over, then transfer to a plate. They don't need to be fully cooked yet.

Make the Garlic Butter Sauce

In the same skillet, lower the heat and add butter. Once the butter melts, add the remaining garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and stir, scraping up any browned bits with a wooden spoon.

Finish Cooking the Meatballs

Return all meatballs to the skillet. Spoon some sauce over top. Cover and simmer for 7-8 minutes, or until the meatballs are cooked through (internal temperature should be 165°F). Add lemon juice if using and swirl to combine.

Garnish and Serve

Sprinkle with more chopped parsley and extra Parmesan if desired. Serve hot, spooning plenty of garlicky butter sauce over each meatball.

Recipe Variations

Make It Spicy

Love a little heat? Add ½ teaspoon of red pepper flakes to the meatball mixture or toss some into the butter sauce for a gentle kick.

Gluten-Free Swap

Try using gluten-free panko breadcrumbs or finely ground gluten-free crackers to make this recipe completely gluten-free. No one will notice the difference in texture!

Dairy-Free Option

Use your favorite dairy-free Parmesan alternative and plant-based butter to make these meatballs dairy-free. The garlicky richness still shines through!

Add Veggies

Shred some zucchini or carrot and mix it into the meatball mixture for an extra veggie boost. Just squeeze out any excess moisture to keep the meatballs tender.

Swap the Protein

Feel free to use ground turkey or even ground pork instead of chicken for a delicious twist-they all work beautifully with the garlic butter sauce.

Serving Suggestions

These Garlic Butter Chicken Meatballs are spectacular over creamy mashed potatoes, buttery orzo, or a bed of fluffy rice to soak up all that luscious sauce. For a classic Italian touch, serve with spaghetti or linguine. Add a crisp green salad and crusty bread for a well-rounded, comforting meal. Garnish with fresh parsley and a sprinkle of extra Parmesan for a pop of color and flavor!

Storage and Reheating

To store leftovers, place cooled meatballs and sauce in an airtight container and refrigerate for up to 4 days. For reheating, gently warm in a skillet over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. You can also microwave in 30-second bursts until hot. To freeze, arrange cooled meatballs (with or without sauce) in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Garlic Butter Chicken Meatballs (FAQ)

Q: Can I make these meatballs ahead of time?

A: Absolutely! Shape the meatballs and refrigerate them, covered, for up to 24 hours before cooking. You can also freeze uncooked meatballs for later use.

Q: What can I use instead of ground chicken?

A: Ground turkey or pork are both great alternatives and will turn out equally juicy and flavorful with the garlic butter sauce.

Q: How do I know when the meatballs are finished cooking?

A: The meatballs are done when they've reached an internal temperature of 165°F and look cooked through in the center. Juices should run clear when pierced.

No one can ever get enough of these Garlic Butter Chicken Meatballs! They're easy, impossibly tasty, and guaranteed to earn rave reviews. Give them a try soon and let me know what you think by leaving a comment and a star rating-you'll want to save this one for repeat dinners!