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Chicken meatballs with broccoli and orzo in a bowl.
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Juicy Chicken Meatballs and Broccoli

You will love my easy to make, mouthwatering juicy chicken meatballs made on a sheet pan with crispy roasted broccoli. The meatballs are bursting with flavor, so tender and perfect for busy weeknight dinners or for meal prepping (you'll want to double this recipe, trust me!) Serve it with my shallot dijon sauce and your favorite pasta or rice.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings (~16-18 meatballs)
Calories 180kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the meatballs and broccoli

  • 1/2 cup panko breadcrumbs
  • 1/4 cup half and half, milk, buttermilk, or heavy cream
  • 1 lb. ground chicken
  • 4 cloves garlic, minced or pressed with a garlic press
  • 1-2 Tbsp. olive oil
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg
  • 1 tsp. Italian seasoning
  • 1 tsp. kosher salt
  • 1/2 tsp. onion powder
  • freshly ground black pepper
  • 3-4 cups broccoli florets tossed with a little olive oil, salt and pepper

For the sauce

  • 4 Tbsp. unsalted butter
  • 2 Tbsp. finely minced shallots
  • 3/4 cup chicken broth (or white wine)
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. heavy cream
  • 1 Tbsp. fresh thyme, parsley or sage, chopped
  • salt and pepper, to taste
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. and line a sheet pan with parchment paper, set aside.
  • Make the panade: combine the panko breadcrumbs and the half and half in a small bowl and soak for 5-10 minutes. The panko should be moist throughout, you can mash it all together after it soaks to make sure.
    1/2 cup panko breadcrumbs, 1/4 cup half and half, milk, buttermilk, or heavy cream
    Panko breadcrumbs mixed with half and half in a small white bowl.
  • Mix together the rest of the chicken meatball ingredients, along with the panko mixture, together in a large mixing bowl.
    1 lb. ground chicken, 4 cloves garlic, minced or pressed with a garlic press, 1-2 Tbsp. olive oil, 1/2 cup freshly grated parmesan cheese, 1 egg, 1 tsp. Italian seasoning, 1 tsp. kosher salt, 1/2 tsp. onion powder, freshly ground black pepper
    Ingredients to make chicken meatballs in a large white mixing bowl.
  • Careful not to over mix, I just use my hands or a wooden spoon until it all comes together.
    Ground chicken meatball mixing in a white bowl with a wooden spoon.
  • Use a 2 Tbsp. cookie scoop to scoop into meatballs and place on prepared sheet pan, you should get ~18 meatballs.
    ground chicken meatball mixture in a white bowl with a cookie scoop scooping some of the mixture out.
  • Sprinkle the seasoned broccoli florets all around the meatballs.
    3-4 cups broccoli florets
    chicken meatballs and broccoli on a sheet pan.
  • Bake for 15-20 minutes or until broccoli is roasted and chicken reaches an internal temperature of 165°F.
    baked chicken meatballs and roasted broccoli on a sheet pan.
  • While the meatballs bake, you can make the pan sauce. Melt the butter in a skillet over medium heat and add the shallots. Saute for 2 minutes or until shallots become translucent, then add in the broth and lemon juice and turn the heat down to low and simmer for ~2-3 minutes.
    4 Tbsp. unsalted butter, 2 Tbsp. finely minced shallots, 3/4 cup chicken broth (or white wine), 2 Tbsp. freshly squeezed lemon juice
    Shallots and melted butter in a sauté pan.
  • Add the mustard, cream, thyme, salt and pepper. Stir. Allow to simmer again or ~5 minutes. It isn't a thick sauce, but it will thicken as it cools.
    2 Tbsp. Dijon mustard, 2 Tbsp. heavy cream, 1 Tbsp. fresh thyme, parsley or sage, chopped, salt and pepper, to taste
    Shallot and butter with fresh thyme and mustard in a sauté pan.
  • Serve sauce over the meatballs and broccoli with your favorite pasta of choice, or rice, potatoes, etc.
    Chicken meatballs, broccoli and orzo in a bowl with sauce on top.

Video

Notes

  • Store meatballs in the fridge for 3-4 days or freeze for up to 3 months. 

Nutrition

Serving: 3meatballs | Calories: 180kcal | Carbohydrates: 8g | Protein: 19g | Fat: 9.8g | Monounsaturated Fat: 8g | Fiber: 2g | Sugar: 1g | Calcium: 161mg | Iron: 2mg