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Garlic Parmesan Chicken Meatballs with Miso Butter Sauce

Close-up of golden-brown garlic parmesan chicken meatballs in a savory sauce, garnished with parsley.
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Tender, savory chicken meatballs packed with garlic and Parmesan, coated in a rich miso butter sauce. Perfect for weeknight dinners or party appetizers.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Miso Butter Sauce:
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons white miso paste
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon honey

Instructions

  1. Preheat your oven to 400°F (200°C) or prepare your skillet.
  2. In a large bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, egg, minced garlic, salt, and pepper. Mix gently until just combined.
  3. Form the mixture into 1-inch meatballs. You should have about 20-24 meatballs.
  4. To bake: Place meatballs on a baking sheet lined with parchment paper. Bake for 15-18 minutes, or until cooked through and browned.
  5. To skillet: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.
  6. While meatballs are cooking, prepare the sauce: Melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  7. Whisk in miso paste, chicken broth, soy sauce, and honey until smooth. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
  8. Once meatballs are cooked, add them to the sauce and toss to coat.
  9. Serve immediately.

Notes

  • For meal prep, store cooked meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • These meatballs can be made ahead and frozen before baking. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
  • You can substitute gluten-free breadcrumbs for regular panko if needed.
  • For a spicier kick, add a pinch of red pepper flakes to the sauce.

Nutrition

Find it online: https://cutcooktaste.com/garlic-parmesan-chicken-meatballs/