Garlic Parmesan Chicken Meatballs

If you’ve ever made ground chicken and thought it came out a little dry or bland, you’re not alone. That’s actually why I love this recipe so much. These garlic parmesan chicken meatballs are packed with flavor, high in protein, lower in carbs, and they come out juicy every time.

Ground chicken is naturally lean, which makes it a great option if you’re trying to eat a little lighter while still getting plenty of protein. The trick is adding ingredients that keep the meatballs moist and flavorful. Parmesan cheese, garlic, and a little olive oil help bring everything together, and if you want an extra hack for juicy meatballs, you can mix in a little grated zucchini. You won’t even taste it, but it makes a difference.

The creamy garlic parmesan yogurt sauce is what really takes these to another level. Instead of using heavy cream, I whisk together Greek yogurt with garlic, parmesan, and a little chicken broth to create a smooth, creamy sauce that’s lighter but still full of flavor. Greek yogurt also adds extra protein, which makes this dish even more satisfying.

What I love most about this meal is how versatile it is. You can serve these meatballs over mashed potatoes, roasted vegetables, cauliflower mash, pasta, or even on top of a big salad. They’re also great for meal prep because they reheat really well, which means you can make a batch once and have easy meals ready for the next few days.

Below is the full recipe.

 Grocery Shopping List

Protein

• Ground chicken

Dairy

• Plain Greek yogurt

• Parmesan cheese

Produce

• Fresh garlic

• Parsley

• Zucchini (optional)

• Onion (optional if adding to meatballs)

Pantry

• Low-sodium chicken broth

• Olive oil

• Italian seasoning

• Onion powder

• Black pepper

• Tony Chachere’s No-Salt seasoning

Full Recipe (Air Fryer)

Ingredients

• 1 lb ground chicken

• 1 egg

• ⅓ cup grated parmesan cheese

• 3 cloves garlic, minced

• ¼ cup chopped parsley (optional)

• ½ tsp onion powder

• ½ tsp Italian seasoning

• ½ tsp black pepper

• 1 tsp no-salt seasoning

• 1 tbsp olive oil

• 2 tbsp grated zucchini (optional but keeps them juicy)

What to do:

1. Preheat air fryer to 400°F.

2. In a bowl combine all meatball ingredients.

3. Mix until just combined (don’t overmix).

4. Roll into about 10-12 meatballs.

5. Place on parchment paper in a single layer.

6. Air fry for about 22–25 minutes or until cooked through.

7. Broil the last 2 minutes if you want browning.

Creamy Garlic Parmesan Yogurt Sauce

Ingredients

1 tbsp butter

2 cloves garlic, minced

½ cup low-sodium chicken broth

¼ cup grated parmesan cheese

½ cup plain Greek yogurt

½ tsp Italian seasoning

½ tsp Tony Chachere’s No-Salt seasoning

Black pepper to taste

Instructions

1. In a skillet, melt butter over medium heat.

2. Add garlic and sauté about 30 seconds until fragrant.

3. Pour in chicken broth and bring to a gentle simmer.

4. Whisk in parmesan cheese.

5. Lower heat and whisk in Greek yogurt until smooth.

6. Add seasonings and black pepper.

7. Simmer until the sauce thickens slightly.

8. Drizzle over meatballs before serving.

Enjoy!

If you end up making this recipe, come back and drop a comment and let me know how it turned out.