Green Goddess Meatballs
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These Green Goddess Meatballs are tender, juicy baked chicken meatballs with fresh herbs, Parmesan, and a homemade Green Goddess sauce. I mix a little of the dressing right into the meatballs to keep them moist and flavorful, then save the rest for drizzling over the top for even more Green Goddess flavor. They’re light, saucy, easy to make, and perfect served with orzo for a weeknight dinner or summery lunch!
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Green Goddess dressing belongs on a crunchy, herby Green Goddess salad, of course, but it’s also amazing mixed right into these chicken meatballs. I use a quick homemade Green Goddess dressing with parsley, chives, tarragon, dill, lemon, garlic, mayo, and sour cream, plus a little anchovy paste (or fish sauce) for savory depth. The anchovy paste doesn’t make the sauce taste fishy; it just gives it a deeper, more balanced flavor.
The dressing actually does double duty in this recipe. A small amount goes into the meatball mixture to keep the ground chicken tender and seasoned all the way through, while the rest is saved for spooning over the finished dish. I like baking these meatballs first, so they cook evenly, then finishing them under the broiler for a golden finish without drying them out. The meatballs stay juicy in the center, pick up a little color under the broiler, and taste even better once that creamy herb sauce gets drizzled over the top!
Helpful Tips and Variations
- Don’t overmix the meat. Ground chicken can get dense if it’s worked too much. Mix just until the dressing, egg, panko, Parmesan, and seasonings are evenly combined.
- Expect a sticky mixture. Ground chicken is naturally soft and sticky, and this recipe has extra moisture from the dressing too. Lightly oil your hands, wear gloves (and oil them too!), or chill the mixture for 30 minutes so the panko can absorb some moisture before shaping.
- Shape the meatballs evenly. I use a tablespoon-sized cookie scoop, which makes it easy to portion the mixture into 24 evenly sized meatballs. This helps them all cook at the same rate.
- Watch closely under the broiler. I always use the bake-then-broil method whenever I make chicken meatballs because it gives me tender, evenly cooked centers with a little color on top. The broiler only needs a few minutes, so stay close and rotate the pan if needed since they can darken quickly once they start to brown.
- Check the temperature. These Green Goddess chicken meatballs need to reach 165°F in the center once cooked. An instant-read thermometer is the easiest way to make sure they’re done without overbaking.
- Use a store-bought dressing for a shortcut. My homemade Green Goddess dressing is so fresh, creamy, and delicious with all those herbs, lemon, and garlic. But in a pinch, you can use about 1¼ cups of store-bought dressing instead. If you have a few extra minutes, the homemade version is absolutely worth it and stores well in the fridge for up to 5 days.
Green Goddess Meatballs
Equipment
- Food Processor or Blender
- Rimmed Baking Sheet
- Mixing Bowl
- Cookie Scoop (1 tablespoon)
Ingredients
For the Green Goddess Dressing
- 1 clove garlic, peeled and roughly chopped
- 1 tsp anchovy paste, or 1 mashed anchovy or ½ tsp fish sauce
- ½ cup roughly chopped flat-leaf parsley leaves
- 3 tbsp chopped fresh chives
- 2 tbsp chopped fresh tarragon leaves
- 2 tbsp fresh dill
- ½ cup mayonnaise
- ½ cup sour cream, or plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- salt and freshly ground black pepper, to taste
- pinch of cayenne pepper
For the Meatballs
- 1 lb. ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- ½ tsp coarse salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
For Serving
- cooked orzo, optional
- fresh chopped parsley, for garnish
Instructions
- Make the dressing: In a food processor (or blender), add all the ingredients for the Green Goddess dressing. Blend until completely combined and smooth, with green flecks throughout. (If it seems overly thick, you can blend in a bit of water to thin it out a bit.) Transfer 1/4 cup of the sauce to a large mixing bowl and set aside. Pour the remainder of the sauce in a jar and refrigerate until ready to serve.
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Add all the meatball ingredients to the mixing bowl with the 1/4 cup Goddess dressing. Mix ingredients together with your hands until incorporated. (The mixture will be sticky. You can chill for 30 minutes to make it easier to work with, if desired).
- Grease your hands. Using a tablespoon-sized cookie scoop, form 24 equal size meatballs, rolling them so they are round. Place on the prepared baking sheet.
- Bake for 15 minutes. Turn oven to broil and cook on the top rack until meatballs are golden brown, watching them carefully so they don't over-brown or burn. Check to make sure they have an internal temperature of 165°F.
- Serve meatballs on top of cooked orzo, then drizzle the reserved Green Goddess dressing on top and garnish with fresh chopped parsley.
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Green Goddess Meatballs Step by Step
Gather all of your ingredients.
Make the Green Goddess dressing: Add 1 peeled and roughly chopped garlic clove, 1 tsp anchovy paste, ½ cup roughly chopped flat-leaf parsley leaves, 3 tbsp chopped fresh chives, 2 tbsp chopped fresh tarragon, 2 tbsp fresh dill, ½ cup mayonnaise, ½ cup sour cream or plain Greek yogurt, 1 tbsp lemon juice, 1 tsp lemon zest, salt and freshly ground black pepper to taste, and a pinch of cayenne pepper to a food processor or blender.
Blend until smooth and creamy, with small green flecks throughout. If the dressing is too thick to drizzle, blend in a splash of water to loosen it. Transfer ¼ cup of the sauce to a large mixing bowl and set aside. Pour the remainder of the sauce into a jar and refrigerate until ready to serve.
Make the meatball mixture: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper to keep the meatballs from sticking and make cleanup easier.
To the large bowl with the ¼ cup Green Goddess dressing, add 1 lb. ground chicken, 1 large egg, ½ cup panko breadcrumbs, ¼ cup grated Parmesan cheese, 2 tbsp olive oil, ½ tsp coarse salt, ¼ tsp black pepper, ¼ tsp garlic powder, and ¼ tsp onion powder. Gently mix with your hands until everything is evenly combined. The mixture will be sticky, but try not to overwork it to avoid making the meatballs tough. If it feels too soft to roll, chill it for about 30 minutes to make shaping easier.
Shape and bake the Green Goddess meatballs: Lightly grease your hands with oil. Using a tablespoon-sized cookie scoop, portion and roll the mixture into 24 evenly sized meatballs. Place them on the prepared baking sheet with a little space between each one.
Bake the meatballs for 15 minutes, then turn the oven to broil and move the pan to the top rack. Broil just until the tops are golden brown, watching closely so they don’t burn. They’re done once they reach an internal temperature of 165°F and are golden on top.
Serve: Spoon the cooked orzo into bowls or onto plates, then top with the warm chicken meatballs. Drizzle with the reserved Green Goddess dressing and finish with fresh chopped parsley for a bright, herby garnish. Enjoy!
Serving Suggestions
This recipe for Green Goddess meatballs makes 4 filling servings (6 meatballs each) when served over orzo and spooned with extra dressing. I love them for an easy weeknight dinner because the orzo keeps things simple, but they’re also great for summer lunches, bridal or baby showers, casual dinner parties, or meal prep bowls. You can even serve them as an appetizer with toothpicks and the Green Goddess sauce on the side for dipping!
For dinner, I’ll usually add a simple cucumber tomato salad for something cool and crisp, or oven roasted asparagus when it’s in season. Roasted carrots are another easy option since I can cook them in the same oven as the meatballs, and warm pita or extra greens also work well to make the meal feel more complete.
Storing Leftovers
- Fridge. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the Green Goddess dressing in a separate covered container so it stays fresh and creamy. The dressing is good for up to 5 days in its own airtight container in the fridge.
- Freezer. The cooked meatballs can be frozen for up to 2 months. Freeze them in a single layer first, then transfer to a freezer-safe bag or container once frozen. I don’t recommend freezing the dressing because creamy sauces can separate once thawed.
- Reheat. Warm the meatballs in the microwave in short intervals, or cover them with foil and reheat in a 350°F oven until warmed through. Add the chilled Green Goddess dressing after reheating, not before, so it stays creamy and bright.
More Delicious Meatball Recipes
- Make these Italian Meatballs and you’ll never buy store-bough again! Use them right away or freeze a bunch and have them on hand for later to use with pasta or in soups and sandwiches!
- My Chicken Parmesan Meatballs use ground chicken, Parmesan, panko, and marinara for an easy dinner with all the cozy chicken Parm flavor.
- I make Homemade Swedish Meatballs all the time because they’re cozy, creamy, and better than the IKEA version!
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