My Chicken Caesar Meatballs Are Everything You Love About the Salad Dressing

I’m never one to turn down a classic Caesar salad. That said, there’s no reason my love for that flavor profile has to stop at lettuce. Lemon, garlic, Parmesan cheese, anchovy — those all sound like the perfect ingredients to season some chicken meatballs.

If I’m being totally honest, chicken meatballs are not normally high on my priority list. I wouldn’t say I dislike them, but they usually aren’t my first choice. Chicken is much leaner than most other ground meats, and also much softer. This can sometimes translate to a meatball that is drier, harder to work with, and less flavorful. But these chicken Caesar meatballs are juicy, very easy to roll, and packed with so much flavor.

The trick is in the Caesar ingredients themselves. Together, breadcrumbs and grated Parmesan add enough structure to the ground chicken that you can easily roll it into balls. Then, all you have to do is add other ingredients like Worcestershire sauce, garlic, and Dijon mustard to round out the classic flavor profile. Because this recipe is extremely low on chopping, I like to use fish sauce instead of cutting up anchovy fillets for the same briny flavor.

Once the meatballs are nearly done baking (which, by the way, makes them so easy), throw some butter, sliced garlic, and lemon juice in a pan to make an easy, glossy sauce for these perfect, flavor-packed lil delights.

Why You’ll Love It

• Caesar is always the move. All of that cheesy, umami-rich, lemon flavor translates so well to a meatball! The clean flavor of ground chicken highlights all that Caesar goodness without overpowering them.

• They’re mess-free. Rather than a messy frying situation, these meatballs are baked and broiled in the oven for easy cleanup.

Key Ingredients in Chicken Caesar Meatballs

• Parmesan cheese: It wouldn’t be Caesar without it! I like to pick up some pre-grated Parmigiano Reggiano for the ultimate in flavor and ease.

• Garlic: Add grated garlic to the meatball mixture and thinly sliced to the butter sauce for maximum flavor.

• Lemon: Adding zest to the meatballs gives them lemon flavor, but the fresh-squeezed juice in the pan sauce adds crucial acidity.

• Fish sauce: Instead of chopping anchovies, I add fish sauce for the same umami-rich Caesar flavor. Combined with Dijon mustard and Worcestershire sauce, you hit all the notes you’d expect in the dressing.

Helpful Swaps

• You can use 3 chopped oil-packed anchovies or 1 1/2 teaspoons anchovy paste instead of fish sauce.

• Toast the panko breadcrumbs in a little olive oil and cool before stirring into the meatball mixture for a little toasty, crouton-like flavor.

• Use ground turkey instead of ground chicken.

• You can swap the egg for 2 tablespoons of mayo (classic or vegan) for an equally effective binder.

What to Serve with Chicken Caesar Meatballs

Serve the meatballs with spaghetti tossed in lemon and butter or over some cheesy polenta. Or, serve them with a side of roasted broccoli or sautéed kale. If you have leftovers, I think the meatballs would be delicious in a Caesar salad wrap. They’re also great straight out of the pan.

More Caesar Recipes to Enjoy

• Classic Caesar Salad

• Caesar Butter

• Tahini Caesar with Crispy Chickpeas

• Brussels Sprouts Caesar Salad

• Caesar Spaghetti

• Baked Caesar Chicken Breasts

• Caesar Pasta Salad

Chicken Caesar Meatballs Recipe

I’m eating these straight out of the pan.

Prep time 20 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Ingredients

For the meatballs:

• Cooking spray

• 2 1/2 ounces grated Parmesan cheese (about 2/3 cup store-bought grated), plus more for serving

• 1/2 cup finely chopped fresh parsley leaves (from 1/2 medium bunch), plus more for serving

• 1/2 cup panko breadcrumbs

• 2 cloves garlic, finely grated

• 1 large egg

• 1 tablespoon fish sauce

• 2 teaspoons Worcestershire sauce

• 1 1/2 teaspoons Dijon mustard

• Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper, plus more for serving

• 1 1/2 pounds ground chicken

For the sauce:

• 5 tablespoons cold unsalted butter, divided

• 2 cloves garlic, thinly sliced

• 1/4 cup freshly squeezed lemon juice (from 2 medium lemons)

• Kosher salt

Instructions

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Make the meatballs:

1. Arrange a rack in the upper third of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil if desired. Coat the foil or baking sheet with cooking spray.

2. Stir 2 1/2 ounces grated Parmesan cheese (about 2/3 cup), 1/2 cup finely chopped fresh parsley leaves, 1/2 cup panko breadcrumbs, 2 finely grated garlic cloves, 1 large egg, 1 tablespoon fish sauce, 2 teaspoons Worcestershire sauce, 1 1/2 teaspoons Dijon mustard, the finely grated zest of 1 medium lemon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl.

3. Add 1 1/2 pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 26) and roll between damp hands until a smooth ball forms. Place on the baking sheet, spacing them evenly apart.

4. Roast until cooked through and an instant-read thermometer inserted in the center of a meatball registers at least 165°F, 12 to 15 minutes. Switch the oven to broil and broil until golden-brown on top, 2 to 3 minutes more. When the meatballs have 5 minutes of cooking time left, make the sauce.

Make the sauce:

1. Melt 1 tablespoon of the cold unsalted butter in a medium skillet over medium-high heat. Add 2 sliced garlic cloves and cook, stirring frequently, until fragrant and lightly browned, about 2 minutes. Remove the skillet from the heat. Whisk in the remaining 4 tablespoons cold unsalted butter and 1/4 cup lemon juice until the butter is just melted. Taste and season with kosher salt as needed.

2. Add the meatballs to the skillet and toss to coat. Garnish with more black pepper, finely chopped parsley leaves, and grated Parmesan cheese.

Recipe Notes

Make ahead: The meatballs can be prepared and refrigerated raw or cooked up to 2 days ahead or frozen in a single layer for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. If the meatballs are fully cooked, bake in a 400ºF oven until heated through before adding them to the sauce.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Further Reading

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