Sticky Honey Lemon Chicken Meatballs (Gluten Free) Recipe
Delicious and gluten-free Sticky Honey Lemon Chicken Meatballs made with ground chicken, fresh lemon zest, and a vibrant honey lemon sauce. These meatballs are baked to juicy perfection and finished in a skillet with a tangy, sweet sauce featuring fresh lemon slices and garlic, creating a delightful balance of flavors for a healthy and easy meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (around 16 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Meatballs
- 1 lb ground chicken or ground turkey
- Zest of 1 small lemon
- 1 small onion, finely diced
- 2 TBSP freshly chopped parsley
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp turmeric (optional for color)
- 1 TBSP olive oil
Honey Lemon Sauce
- 2 TBSP olive oil
- ½ – 1 lemon, very thinly sliced into half-moons
- 2 cloves garlic, minced or crushed
- 1 cup chicken broth
- 3 TBSP freshly squeezed lemon juice (juice from approx. 1 large lemon)
- ¼ cup + 2 tablespoon honey
- Salt to taste
- 1 TBSP arrowroot starch
- 1 TBSP water
- Parsley, optional for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, lemon zest, finely diced onion, freshly chopped parsley, garlic powder, salt, black pepper, paprika, turmeric (optional), and olive oil. Mix thoroughly until all ingredients are evenly distributed, using your hands if needed. Be careful not to overmix to keep meatballs tender.
- Shape Meatballs: Using a large spoon, scoop, or your hands, form the meat mixture into 1-inch diameter meatballs. Arrange them in a single layer on the prepared baking sheet, ensuring they have space around them to bake evenly.
- Bake Meatballs: Place the baking sheet on the middle rack of the oven and bake for 15 minutes or until the meatballs reach an internal temperature of 165°F. Once done, remove from oven and set aside.
- Make Honey Lemon Sauce: While the meatballs bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Arrange the lemon slices in a single layer in the skillet and sear them for a couple of minutes until brown spots form on the edges. Flip and cook for an additional minute.
- Sauté Garlic: Add the minced or crushed garlic to the skillet and sauté until golden brown and fragrant, taking care not to burn it.
- Add Liquids and Sweetener: Pour in the chicken broth, freshly squeezed lemon juice, and honey. Season with salt to taste. Bring the mixture to a low boil and allow it to reduce slightly to concentrate flavors.
- Thicken Sauce: In a small bowl, whisk together the arrowroot starch and water to create a slurry. Slowly add this slurry to the skillet, stirring continuously to thicken the sauce evenly.
- Toss Meatballs in Sauce: Transfer the baked meatballs to the skillet and gently toss them in the sticky honey lemon sauce until fully coated and warm.
- Serve and Garnish: Plate the meatballs and garnish with additional chopped parsley if desired. Serve immediately for best flavor.
Notes
- For best results, use fresh lemon zest and juice to maximize the bright citrus flavor.
- Do not overmix the meatball mixture to keep the texture tender and juicy.
- Arrowroot starch can be substituted with cornstarch if unavailable, but arrowroot is preferred for a clearer sauce.
- Ensure the meatballs reach an internal temperature of 165°F for safe consumption.
- This recipe is naturally gluten-free; verify all ingredients especially broth and honey for gluten contamination if needed.
- Optional turmeric adds a warm color but does not affect flavor significantly.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the skillet with sauce.
