These Green Goddess Chicken Meatballs are juicy, herb-packed bites of goodness coated in a creamy, tangy green goddess sauce. They’re baked, not fried, and come together in under 40 minutes—making them perfect for easy weeknight dinners, meal prep, or even a light lunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs
1 lb ground chicken
1/2 cup breadcrumbs (or almond flour for low-carb)
1 large egg
2 cloves garlic, minced
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
For the Green Goddess Sauce
1/2 cup Greek yogurt (or sour cream)
1/4 cup mayonnaise
1 tbsp lemon juice
1 tbsp olive oil
1/4 cup fresh basil leaves
1/4 cup fresh parsley
2 tbsp fresh chives
1 garlic clove
Salt & pepper, to taste
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I mix together the ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, salt, pepper, and onion powder until fully combined.
Then I roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
I bake the meatballs for 18 to 20 minutes, until they’re golden and fully cooked through.
While they bake, I blend all the green goddess sauce ingredients in a food processor until smooth and creamy.
Once the meatballs are ready, I drizzle or toss them with the sauce and serve immediately.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: ~210 kcal per serving
Variations
Low-carb/Keto: I like using almond flour instead of breadcrumbs for a lower-carb option.
Spicy kick: A pinch of red pepper flakes or a dash of hot sauce in the meatball mix adds great heat.
Dairy-free: I swap Greek yogurt and Parmesan with dairy-free alternatives and skip the cheese altogether if needed.
Herb twist: Sometimes I use cilantro or dill in the sauce to mix up the flavor profile.
Pan-fried option: For crispier edges, I pan-fry the meatballs in a bit of olive oil instead of baking.
Storage/Reheating
I store leftover meatballs in an airtight container in the fridge for up to 4 days. They reheat well in the microwave or on the stovetop with a splash of water or broth to keep them moist. I always store the sauce separately and add it fresh after reheating. For longer storage, I freeze the cooked meatballs without sauce and defrost overnight in the fridge before reheating.
FAQs
How do I keep chicken meatballs from drying out?
I make sure not to overbake them and include enough moisture-rich ingredients like egg, herbs, and a bit of cheese. The green goddess sauce also helps keep them juicy.
Can I make these meatballs ahead of time?
Yes, I often make the meatballs in advance and store them in the fridge or freezer. I just wait to add the sauce until just before serving.
What’s the best way to freeze these meatballs?
I freeze them after baking, in a single layer on a baking sheet. Once solid, I transfer them to a freezer bag or container. They reheat beautifully.
Can I use ground turkey instead of chicken?
Absolutely. I’ve swapped ground turkey in and it works just as well—just as lean and flavorful.
Is there a vegan version of this?
While this specific recipe isn’t vegan, I’ve seen great results using plant-based ground meat and vegan substitutes for the egg, cheese, and yogurt-based sauce.
Conclusion
These Green Goddess Chicken Meatballs are everything I want in a quick, healthy, and flavorful meal. They come together fast, pack in tons of fresh herb flavor, and stay juicy thanks to the creamy sauce. Whether I’m meal-prepping or serving them straight from the oven, they always disappear fast.
📖 Recipe:
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Green Goddess Chicken Meatballs
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Juicy, herb-packed baked chicken meatballs served with a creamy, tangy green goddess sauce made from Greek yogurt and fresh herbs. Perfect for easy weeknight dinners, meal prep, or light lunches.
Ingredients
1 lb ground chicken
1/2 cup breadcrumbs (or almond flour for low-carb)
1 large egg
2 cloves garlic, minced
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 cup Greek yogurt (or sour cream)
1/4 cup mayonnaise
1 tbsp lemon juice
1 tbsp olive oil
1/4 cup fresh basil leaves
1/4 cup fresh parsley
2 tbsp fresh chives
1 garlic clove
Salt & pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the ground chicken, breadcrumbs (or almond flour), egg, minced garlic, grated Parmesan, chopped parsley, salt, black pepper, and onion powder until fully combined.
- Roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake the meatballs for 18 to 20 minutes, until golden and fully cooked through.
- While the meatballs are baking, blend all the green goddess sauce ingredients (Greek yogurt, mayonnaise, lemon juice, olive oil, basil, parsley, chives, garlic, salt, and pepper) in a food processor until smooth and creamy.
- Drizzle or toss the cooked meatballs with the sauce and serve immediately.
Notes
Use almond flour for a low-carb or keto-friendly version.
Add red pepper flakes or hot sauce for a spicy kick.
Swap Greek yogurt and Parmesan with dairy-free alternatives for a dairy-free version.
Experiment with different herbs like cilantro or dill for a unique twist on the sauce.
Pan-fry the meatballs in olive oil for crispier edges instead of baking.
Store sauce separately when refrigerating or freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg
