Honey Lemon Chicken Meatballs 

By Carolina Gelen

Updated Aug. 13, 2025

Honey Lemon Chicken Meatballs 
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(183)
Comments
Read comments

Sweet and sour meatballs, caramelized lemon slices and a sticky honey sauce come together in this irresistible one-pan dinner. The meatballs are tender, juicy and extra-lemony thanks to freshly grated lemon zest and bread crumbs soaked in lemon juice. For caramelized lemon slices that melt in your mouth, don’t use a large lemon with a very porous peel. Instead, aim for a smaller fruit with a thin skin; it should feel juicy when you give it a gentle squeeze. Serve this meal with freshly cooked rice and a glass of crisp white wine. Watch Carolina Gelen make this dish in this video.

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Ingredients

Yield:4 servings

    For the Meatballs

    • 1small lemon 
    • ⅓cup bread crumbs 
    • 1teaspoon ground turmeric 
    • 1teaspoon coriander seeds, crushed 
    • 2tablespoons avocado oil or other vegetable oil, plus more for cooking 
    • 1pound ground chicken
    • 1egg 
    • 2garlic cloves, finely grated 
    • 2tablespoons freshly chopped parsley (optional)
    • Salt and pepper

    For the Honey Lemon Sauce

    • ⅔cup white wine, such as pinot grigio 
    • 1small lemon, sliced as thinly as possible, ends reserved 
    • ¼cup honey 
    • 3tablespoons cold butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

466 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 23 grams protein; 576 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the meatballs: Into a medium mixing bowl, zest and juice the lemon. Add the bread crumbs, turmeric, coriander and oil, and mix to combine. Add the chicken, egg, garlic, parsley (if using) and a hefty pinch of salt and pepper. Mix everything until combined.

  2. Step 2

    Shape the mixture into 12 meatballs: Lightly wet your hands and scoop the mixture with your fingers, then gently roll it between your palms. Alternatively, you can scoop the meat using an ice cream scoop. Set the meatball on a plate and continue with the rest of the mixture.

  3. Step 3

    In a 12-inch skillet over medium heat, heat 2 tablespoons of oil. Place the meatballs in the pan. Sear until deeply brown on the bottom, 6 to 8 minutes. Flip and continue searing on the other side for 4 to 6 minutes. Adjust the heat as needed to prevent burning. Transfer the seared meatballs to a plate.

  4. Step 4

    Make the sauce: Add the wine to the skillet and scrape any brown bits from the bottom of the pan. Pour the liquid into a small bowl and set aside. Carefully pat the skillet dry using a paper towel.

  5. Step 5

    Set the dry skillet over medium heat and add 2 tablespoons of oil. Arrange the lemon slices in a single layer and sear for 2 to 3 minutes, until they develop some dark spots on the edges. Flip the lemons and continue cooking for 1 minute.

  6. Step 6

    Pour in the reserved white wine and ⅓ cup of water. Squeeze any juice from the lemon ends into the pan and season with salt. Bring the mixture to a simmer.

  7. Step 7

    Add the honey and stir to combine. Reduce the heat to maintain a steady simmer. Transfer the meatballs back to the skillet and partially cover it with a lid. Simmer for 12 minutes, until the sauce has slightly thickened and the meatballs have cooked through.

  8. Step 8

    Push the meatballs to the side and add the butter to the sauce, a tablespoon at a time, vigorously mixing to emulsify the sauce. Repeat until the butter has been incorporated and serve.

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Ratings

4 out of 5
183 user ratings
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Comments

TiffanyNYC

I came here for reviews of the recipe and there is only silly squabble around one pot dinners. So, I made it. Delicious! I had everything on hand except the wine so I used vermouth. Came out delicious. I also used a lemon olive oil in the meat mixture. I will definitely make again. Super quick and flavorful. Served over plain white rice and that was perfect.

rlalumiere

So . . . it's not a one-pan dinner. It's a one-pan meatball recipe. Totally different.

Kelsey

Delicious and summer-y. It was enjoyable to make. Beware, it calls for a small lemon, so don’t use a large lemon like I did — it turned out quite a bit too zesty. Use half a large lemon if you don’t have a small one on hand.

Theresa B

I tripled the recipe because I like to freeze the meatballs. It turned out very well and my family really enjoyed it. It was totally different from the other meatball recipes in the past. It's a keeper!!

Maddy

Meatballs themselves are lovely, but my sauce was incredibly bitter. Won’t be making again.

Audrey and Bill Kopp

Made as directed, the flavors were all spot on, but the texture of the meatballs was a bit goopy, even when cooked through. I wonder if the ground chicken (Trader Joe's) has "too much" white meat, and if another brand with more dark might have yielded a superior finished product. Those flavors were so amazing that I may try again with different chicken.

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