Print Recipe

Zesty Lemon Chicken Meatballs


  • 1 pound ground chicken
  • 2 teaspoons In Emily's Kitchen Signature Spice
  • 1 egg
  • 2 tablespoon diced onion
  • 1 cloves garlic finely diced
  • 1 teaspoon olive oil
  • 3/4 cup milk
  • 3 tablespoons ricotta cheese
  • 1 slice white bread
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons chopped basil
  • 2 tablespoons lemon zest
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • First, sauté the chopped onion and garlic in a skillet for 4-5 minutes on medium low heat with a teaspoon of olive oil. Season the onions and garlic with 1 teaspoon of salt and pepper to help them start to sweat in the pan. After 5 minutes or so, turn it off and let it cool for 10 minutes.
  • Next, set your piece of white bread on a plate and pour the 3/4 cup of milk over the bread. The bread should be totally saturated with the milk. Allow the milk to soak for 4-5 minutes.
  • As it soaks, in a large glass or metal bowl, combine the ground chicken, egg, ricotta cheese, parmesan cheese, lemon zest and In Emily's Kitchen Signature Spice Blend. Then add the cooled onions and garlic to the chicken mixture.
  • Take the white bread and chop it into very small pieces so it almost becomes a paste. Pour the milk soaked bread into the chicken mixture.
  • Mix with your hands until combined but try not to over mix or else the meatballs will become tough!
  • Use an ice cream scoop to scoop them onto a baking sheet lined with parchment paper. This should make 12 nicely sized meatballs.
  • Bake them at 375º for 40 minutes. They are delicious with your favorite marinara sauce, with lemon, butter and capers over pasta, or even over greens for a protein packed salad!