MEATBALL MANIA!

If there’s one thing I’ll never get tired of making, it’s meatballs. They’re easy to make, PACKED with protein, perfect for meal prep, and there are about a million ways to switch up the flavors. So this week, I’m rounding up five of my favorites, from fresh and herby to creamy, saucy, and lemony.

Make a batch for dinner, double one for lunches, or stash some in the freezer for later. These recipes make it easy to have a good protein on hand. Once that part of the cooking is done, you get to mix and match all week long. Add them to salad, bowls, wraps, pasta, or whatever else you’re in the mood for. I hope this week’s meal prep gives you one less thing to think about and a fridge full of meals you’re genuinely excited to come back to.

* Lemon Basil Chicken Meatballs

* Greek Chicken Meatballs With Tzatziki Dipping Sauce

* Healthy Girl Meal Prep Meatballs

* Chimichurri Chicken Meatballs

* Saucy Lemon Pepper Meatballs

I’m holding on to summer recipes as long as possible. These lemon basil chicken meatballs are fresh, herby, packed with protein, and full of flavor. I took my basic chicken meatball recipe and jazzed them up with ingredients that felt bright, zesty, and extra fresh.

Prep time: 10 minutes

Cooking time: 20-25 minutes

Total time: 35 minutes

Servings: 3-4

Notes: High Protein | Easy Weeknight Dinners | Freezer-Friendly

• 1 lb ground chicken

• 1 egg

• 1/2 cup panko breadcrumbs

• 1/2 cup grated Parmesan cheese, plus more for topping

• Zest of 3 lemons

• 1 lemon, juiced

• 1/2 cup basil, finely chopped, plus more for topping

• 2 tbsp olive oil

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp freshly cracked black pepper, divided

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Lightly coat with cooking spray.

2. In a large bowl, add the ground chicken, egg, panko, Parmesan, lemon zest, lemon juice, basil, olive oil, onion powder, salt, and black pepper. Gently mix until just combined, being careful not to overwork the chicken.

3. Using a cookie scoop, portion the mixture into evenly sized meatballs, then gently roll them with your hands. Arrange them on the prepared baking sheet, leaving a little space between each.

4. Bake for 25-30 minutes, or until lightly golden and cooked through.

5. Finish the warm meatballs with a little extra lemon zest, lemon slices, freshly cracked black pepper, Parmesan, and fresh basil.

These will go down as one of my favorite meatballs of all time. They’re juicy, packed with sun-dried tomatoes, feta, and plenty of Greek-inspired flavor, then paired with the easiest homemade tzatziki that I could honestly eat by the spoonful. I like to double-batch and freeze the extra if I don’t eat it all the first time!