Mom's Best Recipes
Recipe

Light Simple Meatball Recipe

Tender, flavorful meatballs with fresh herbs and bright lemon, baked for less mess and finished with an easy, glossy lemon pan sauce option.

Author By Matt Campbell
4.8
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Some nights you want meatballs, but you do not want a heavy, nap-after dinner. These are my go-to light meatballs: savory, super herby, and actually juicy, thanks to a few small tricks like using tender breadcrumbs and keeping the mix gentle. They bake instead of fry, so you get browned edges without babysitting a skillet.

The vibe here is clean and cozy at the same time. Think parsley, dill, lemon zest, and garlic. They are perfect over rice, tucked into pita, or floating happily in a brothy soup. And yes, they are weeknight-friendly, even if your kitchen energy is more “controlled chaos” than “calm cooking show.”

Why It Works

  • Light but satisfying: A mix of lean ground meat plus moisture from soaked breadcrumbs keeps things tender without feeling heavy.
  • Big herb flavor: Fresh herbs and lemon zest make every bite taste bright and intentional.
  • Baked for easy browning: High heat gives you golden, browned edges with zero stovetop splatter.
  • Flexible serving options: Great with grains, salad, pasta, or a quick yogurt sauce.

Pairs Well With

  • Simple Lemon Herb Rice

  • Cucumber Tomato Salad

  • Quick Garlic Yogurt Sauce

  • Warm Pita and Greens

Storage Tips

Refrigerator: Cool meatballs completely, then store in an airtight container for up to 4 days.

Freezer: Freeze baked meatballs on a parchment-lined sheet until solid, then transfer to a freezer bag. They keep well for up to 3 months.

Reheating: For best texture, reheat in a 350°F oven for 10 to 15 minutes, or simmer gently in sauce or broth until warmed through. Microwave works in a pinch, but do it in short bursts with a splash of water or broth so they stay juicy.

Common Questions

Can I use all ground turkey or chicken?

Yes. Use ground turkey (93 percent lean is a sweet spot) or ground chicken. If you go very lean, do not skip the soaked breadcrumbs and olive oil, since those keep the meatballs from drying out.

Do I have to use fresh herbs?

Fresh herbs give the “savory and herbal” punch. If you only have dried, use about one third the amount. For example, swap 1 tablespoon fresh parsley for 1 teaspoon dried.

Why soak the breadcrumbs?

This is the low-drama secret. Breadcrumbs plus milk make a panade, which traps moisture and makes meatballs tender instead of bouncy.

How do I know they are done?

Look for browned tops and an internal temperature of 165°F for poultry. For ground beef or pork, aim for 160°F. If you do not have a thermometer, cut one open: for poultry it should be cooked through with no pink in the center.

Can I make these ahead?

Absolutely. Shape the meatballs and refrigerate, covered, up to 24 hours. Bake when ready. You can also bake them fully and reheat for meal prep.

Any easy swaps for allergies?

Dairy-free: use water or broth in the panade. Gluten-free: use gluten-free breadcrumbs. Egg-free: try 2 tablespoons plain yogurt or 2 tablespoons mayo (yes, really) as a binder, or a flax egg (1 tablespoon ground flax + 3 tablespoons water).

I started making these when I wanted meatballs that felt like a reset button. Still cozy, still snackable straight off the sheet pan, but not the kind of dinner that leaves you wishing you wore sweatpants with extra forgiveness. The first time I nailed the herb and lemon combo, I remember tasting one and thinking, “Okay, wow.” It was bright, savory, and somehow both weeknight-easy and dinner-party cute. Now they are my default when I need something reliable that can swing Mediterranean, Italian-ish, or straight-up soup mode depending on what is in the fridge.