Lemon Dill Chicken Meatballs in Creamy Sauce

Here’s a full recipe idea for Lemon Dill Chicken Meatballs in Creamy Sauce — light, tangy, and perfect over rice, mashed potatoes, or pasta.

Lemon Dill Chicken Meatballs in Creamy Sauce

Ingredients

For the Meatballs:

• 1 lb (450g) ground chicken

• 1/3 cup breadcrumbs (or almond flour for GF)

• 1 egg

• 2 cloves garlic, minced

• 1 tbsp fresh dill, finely chopped (or 1 tsp dried)

• 1 tsp lemon zest

• 1/2 tsp salt

• 1/4 tsp black pepper

For the Sauce:

• 2 tbsp butter

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup chicken broth

• 1/2 cup heavy cream (or half-and-half for lighter)

• 1 tbsp Dijon mustard

• 1–2 tbsp lemon juice (to taste)

• 1 tbsp fresh dill, chopped (plus more for garnish)

• Salt and pepper, to taste

Instructions

1. Make the Meatballs

   • In a bowl, combine ground chicken, breadcrumbs, egg, garlic, dill, lemon zest, salt, and pepper.

   • Mix gently until just combined. Roll into 1–1.5 inch balls.

2. Cook the Meatballs

   • Heat 1 tbsp olive oil in a large skillet over medium heat.

   • Cook meatballs in batches until golden brown on all sides (about 6–8 minutes total).

   • Remove and set aside (they will finish cooking in the sauce).

3. Make the Creamy Lemon Dill Sauce

   • In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.

   • Stir in chicken broth, scraping up browned bits from the pan.

   • Add cream, Dijon mustard, and lemon juice. Simmer for 3–4 minutes.

4. Combine

   • Return meatballs to the skillet and simmer for another 5–6 minutes, until meatballs are cooked through and sauce has thickened slightly.

   • Stir in fresh dill and adjust seasoning with salt, pepper, and more lemon juice if needed.

5. Serve

   • Garnish with extra dill and lemon slices.

   • Serve hot over pasta, mashed potatoes, or with crusty bread.