Greek Chicken Meatballs in Lemon Cream Sauce Recipe

Discover this delicious Greek Chicken Meatballs in Lemon Cream Sauce recipe for a simple, flavorful meal. Tender chicken meatballs are simmered in a bright, tangy lemon cream sauce with olives. It’s a quick and impressive dish perfect for any weeknight dinner.

Gather these ingredients for a taste of Greece.

• For the Greek Chicken Meatballs:
• 5 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 tablespoon chopped parsley
• ¾ cup panko breadcrumbs
• ⅓ cup grated yellow onions
• ½ cup crumbled feta cheese
• 1 large egg
• 1 ½ teaspoons dried oregano
• 1 ¼ pounds lean ground chicken
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon Olive Sauce:
• 3 tablespoons salted cold butter, cubed (divided use)
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 ½ cups low sodium chicken stock
• ½ cup green olives (or substitute ¼ cup capers)
• 2 teaspoons lemon zest
• ⅓ cup lemon juice
• 2 egg yolks
• ⅛ teaspoon freshly grated nutmeg

Customize your Greek chicken meatballs with these easy tips.

• Ground Chicken: You can use all white meat or a mix. For a richer flavor, try ground chicken thighs, but lean is generally preferred for meatballs.
• Breadcrumbs: If you don’t have panko, regular breadcrumbs will work. You can also use crushed crackers or even a bit of cooked rice in a pinch.
• Feta Cheese: For a milder flavor, reduce the amount of feta or omit it. You could also use a different salty cheese, though it won’t be as Greek-inspired.
• Olives: Kalamata olives offer a stronger, classic Greek flavor. If you’re not an olive fan, capers add a briny kick without the olive taste.
• Lemon Juice: Freshly squeezed lemon juice provides the best flavor. For a milder lemon taste, start with less and add more to your preference.
• Gluten-Free: Use gluten-free breadcrumbs and ensure your chicken stock is gluten-free. You may also need to thicken the sauce with a gluten-free flour blend instead of all-purpose flour.
• Dairy-Free: Omit the feta cheese. For the sauce, use a dairy-free butter substitute and consider thickening the sauce with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) instead of butter and flour, though the flavor will be slightly different.

1. Prepare the Meatballs: In a medium bowl, combine the minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onions, crumbled feta, egg, dried oregano, salt, and pepper. Mix together using a fork until well blended.
2. Add the ground chicken and gently mix until just combined to avoid overworking the meat.
3. Form the mixture into 24-28 meatballs using a cookie scoop or about 1 ½ tablespoons of mixture each.
4. Sear the Meatballs: Heat a large skillet over medium-high heat and drizzle in a little oil. Add the meatballs in batches to avoid overcrowding.
5. Cook for 5-7 minutes, turning occasionally to brown all sides evenly, until fully cooked through. Remove the meatballs and set aside on a plate.
6. Make the Sauce Base: To the same skillet, add 2 tablespoons of butter and the minced garlic. Cook for 30 seconds, stirring to prevent burning.
7. Sprinkle in the flour and whisk continuously for another 30 seconds to cook out the raw flour taste.
8. Add the Stock: Slowly pour in the chicken stock while whisking continuously to create a smooth sauce. Bring the mixture to a simmer and cook for about 3 minutes until the sauce slightly thickens.
9. Reduce the heat to the lowest setting and keep warm.
10. Temper the Egg Yolks: In a small bowl, whisk together the lemon juice and egg yolks until smooth.
11. Gradually add three tablespoons of the warm sauce to the egg mixture, whisking constantly to temper the yolks and prevent curdling.
12. Finish the Sauce: Slowly pour the tempered egg yolk mixture back into the skillet with the sauce on the lowest heat.
13. Increase the heat to medium and stir continuously for 4-6 minutes until the sauce thickens to your desired consistency.
14. Stir in the nutmeg and lemon zest. Taste and adjust seasoning with salt and pepper as needed.
15. Incorporate Final Ingredients: Stir in the remaining tablespoon of butter, allowing it to melt slowly into the sauce.
16. Add the green olives and return the cooked meatballs to the skillet. Warm everything together for 1-2 minutes so the flavors meld.
17. Serve: Serve the meatballs and creamy lemon sauce over buttered orzo, rice, or quinoa. Optionally, pair with fried bread to soak up the luscious sauce.

• Overcooking Meatballs: This will make them tough and dry. Sear them until just cooked through and let them finish gently in the sauce.
• Scrambling the Egg Yolks: Always temper your egg yolks by slowly adding warm liquid to them before adding them to the main sauce. Cook the sauce over low heat and stir constantly.
• Bland Flavor: Don’t be shy with the lemon zest, garlic, or herbs. Taste and adjust seasonings before serving.

• Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture or the sauce for a touch of heat.
• Herb Garden: Incorporate other fresh herbs like dill or mint into the meatball mix for a different Mediterranean twist.
• Vegetable Add-ins: Finely chopped zucchini or bell pepper can be added to the meatball mixture for extra nutrients.

• Serve over fluffy basmati rice or tender orzo pasta.
• Pair with a simple Greek salad for a complete meal.
• Spoon over toasted crusty bread or pita for dipping.
• Enjoy with a side of steamed green beans or asparagus.

Can I make this ahead?

Yes, you can prepare the meatballs and store them in the refrigerator for up to 24 hours before cooking. The sauce can also be made ahead and reheated, though it might need a little extra liquid and whisking to return to its creamy consistency.

How do I store leftovers?

Store any leftover Greek chicken meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

This Greek Chicken Meatballs in Lemon Cream Sauce recipe delivers bright, Mediterranean-inspired flavors in a comforting and easy-to-make dish. Enjoy this versatile meal any night of the week!

Greek Chicken Meatballs in Lemon Cream Sauce

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Tender chicken meatballs simmer in a bright lemon cream sauce with olives, offering a quick and impressive Greek-inspired meal. Balanced savory and tangy flavors, perfect for family dinners.

• Author: basma
• Prep Time: 25
• Cook Time: 20
• Total Time: 45
• Yield: 4–6 servings 1x
• Category: Quick Dinner Recipes
• Method: Stir-frying/Simmering
• Cuisine: Greek-Inspired
• Diet: Omnivore

Ingredients

Scale 1x2x3x

Ground Chicken 1 ¼ pounds
Panko Breadcrumbs ¾ cup
Crumbled Feta Cheese ½ cup
Lemon Zest 3 teaspoons (divided: 1 tbsp for meatballs, 2 tsp for sauce)
Ground Garlic 8 cloves (5 for meatballs, 3 for sauce)
Chopped Parsley 1 tablespoon
Egg 1 large
Dried Oregano 1 ½ teaspoons
Salt 1 teaspoon
Black Pepper ½ teaspoon
Salted Butter 3 tablespoons, cubed
All-Purpose Flour 1 tablespoon
Low Sodium Chicken Stock 1 ½ cups
Green Olives (pitted) ½ cup (or ¼ cup capers as a substitute)
Lemon Juice ⅓ cup
Egg Yolks 2
Grated Nutmeg ⅛ teaspoon

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Instructions

Combine ground chicken, panko, feta, 1 tbsp lemon zest, 5 garlic, parsley, egg, oregano, 1 tsp salt, and ½ tsp pepper in a bowl. Mix gently until combined. Shape into 1 ½-inch meatballs.
Heat 1 tbsp butter in a skillet over medium-high heat. Cook meatballs 6-8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
In the same skillet, add remaining 2 tbsp butter and 3 garlic. Cook 2 minutes. Whisk in flour, then gradually stir in chicken stock. Bring to a simmer.
Add 2 tsp lemon zest, olives, ⅓ cup lemon juice, and egg yolks. Cook 2-3 minutes until sauce thickens. Season with nutmeg and salt to taste.
Return meatballs to the sauce, stir gently to coat. Cook 5 more minutes. Serve warm with rice, mashed potatoes, or crusty bread.

Notes

Use fine breadcrumbs for even texture
For a lighter sauce, substitute half the butter with Greek yogurt
Olives can be omitted for a nuttier flavor using capers

Nutrition

• Serving Size: 1 main dish serving (about 3 meatballs with ½ cup sauce)
• Calories: 320
• Sugar: 3g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 6g
• Fiber: 0.5g
• Protein: 30g
• Cholesterol: 180mg