These Green Goddess Meatballs are tender, juicy baked chicken meatballs flavored with fresh herbs, Parmesan, and a creamy homemade Green Goddess dressing. A small amount of the dressing is mixed into the meat to keep the meatballs moist and well seasoned, while the rest is reserved for drizzling over the finished dish. Light, saucy, and easy to prepare, they’re perfect served over orzo for a weeknight dinner or a fresh summer lunch.
Green Goddess dressing is delicious on a salad and equally wonderful stirred into these chicken meatballs. The dressing here combines parsley, chives, tarragon, dill, lemon, garlic, mayonnaise, and sour cream, with a touch of anchovy paste (or fish sauce) for savory depth. The anchovy simply enhances the overall flavor without making it taste fishy.
In this recipe the dressing does double duty: part goes into the meatball mixture to add moisture and flavor through and through, and the remainder is spooned over the plated meatballs. I bake the meatballs first so they cook evenly, then finish them briefly under the broiler to develop a golden top without drying the centers. The result is juicy meatballs with a light crust and a bright, herb-forward sauce.
Helpful Tips and Variations
- Don’t overmix the meat. Mix just until the dressing, egg, panko, Parmesan, and seasonings are evenly combined to avoid dense meatballs.
- Expect a sticky mixture. Ground chicken is naturally soft and sticky, and the added dressing increases moisture. Lightly oil your hands or chill the mixture for 30 minutes so the panko can absorb some moisture before shaping.
- Shape meatballs evenly. Use a tablespoon-sized scoop to form 24 equal meatballs so they cook at the same rate.
- Watch closely under the broiler. After baking, broil for just a few minutes to brown the tops. Stay nearby and rotate the pan if needed because they can darken quickly.
- Check the temperature. Meatballs should reach 165°F in the center. An instant-read thermometer ensures doneness without overcooking.
- Shortcut option. If you don’t make the dressing from scratch, about 1¼ cups of a good store-bought Green Goddess dressing will work in a pinch. However, the homemade version is especially fresh and keeps up to five days in the refrigerator.
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, combine all dressing ingredients and blend until smooth with small green flecks remaining. If the dressing is too thick to drizzle, blend in a little water to thin. Transfer 1/4 cup of the dressing to a large mixing bowl and set aside; refrigerate the remaining dressing for serving.
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Make the meatball mixture: To the bowl with 1/4 cup dressing, add the ground chicken, egg, panko, Parmesan, olive oil, salt, pepper, garlic powder, and onion powder. Gently mix with your hands until combined. The mixture will be sticky; if needed, chill for 30 minutes to make shaping easier.
- Shape the meatballs: Lightly grease your hands and use a tablespoon-sized scoop to form 24 even meatballs. Place them on the prepared baking sheet with a little space between each.
- Bake for 15 minutes, then switch the oven to broil and move the pan to the top rack. Broil just until the tops are golden brown, watching carefully to prevent burning. Ensure the meatballs reach an internal temperature of 165°F.
- Serve: Spoon cooked orzo into bowls or on plates, top with meatballs, drizzle with the reserved Green Goddess dressing, and garnish with chopped parsley.
Nutrition
Calories: 564kcal |
Carbohydrates: 11g |
Protein: 27g
Nutritional information is an estimate and can vary based on the exact ingredients and any changes you make. If precise numbers matter, consider calculating them yourself.
How to Make Green Goddess Meatballs Step by Step
Gather all ingredients before you begin for an efficient workflow.
Make the Green Goddess dressing: In a food processor or blender combine garlic, anchovy paste, parsley, chives, tarragon, dill, mayonnaise, sour cream (or Greek yogurt), lemon juice, lemon zest, salt, pepper, and a pinch of cayenne. Blend until smooth and creamy. If needed, add a splash of water to thin to a drizzleable consistency. Reserve 1/4 cup of the dressing for the meatball mixture and refrigerate the remainder for serving.
Make the meatball mixture: Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl combine the reserved 1/4 cup dressing with ground chicken, egg, panko, Parmesan, olive oil, salt, pepper, garlic powder, and onion powder. Gently mix until evenly combined. Chill for 30 minutes if the mixture feels too soft to shape.
Shape and bake: Grease your hands lightly and use a tablespoon scoop to form 24 uniform meatballs. Arrange them on the prepared sheet and bake 15 minutes. Switch the oven to broil and move the pan to the top rack to brown the tops—watch closely. Confirm the internal temperature is 165°F.
Serve: Spoon cooked orzo onto plates or into bowls, top with warm meatballs, drizzle with the reserved Green Goddess dressing, and finish with chopped parsley. Enjoy.
Serving Suggestions
This recipe yields four hearty servings (about six meatballs per person) when plated over orzo with extra dressing. They work well for weeknight dinners, summer lunches, showers, casual dinner parties, or meal-prep bowls. Serve as an appetizer with toothpicks and extra dressing on the side if you prefer.
Pair with a crisp cucumber-tomato salad, oven-roasted asparagus, roasted carrots, warm pita, or extra greens to round out the meal.
Storing Leftovers
- Fridge. Store leftovers in an airtight container for 3–4 days. Keep the dressing separate; it stays fresh up to 5 days refrigerated.
- Freezer. Freeze cooked meatballs for up to 2 months. Freeze in a single layer, then transfer to a freezer-safe bag or container. Do not freeze the creamy dressing, as it can separate when thawed.
- Reheat. Rewarm meatballs in short microwave intervals or covered in a 350°F oven until heated through. Add chilled dressing after reheating.
More Delicious Meatball Recipes
- Italian Meatballs—classic meatballs great for pasta, soups, or sandwiches.
- Chicken Parmesan Meatballs—ground chicken with Parmesan, panko, and marinara for cozy flavors.
- Homemade Swedish Meatballs—creamy, comforting, and perfect over noodles or mashed potatoes.
If you try this recipe, please leave a rating or review. Enjoy the bright herb flavors and the tender, juicy texture of these Green Goddess Meatballs.