Sweet, savory, and tangy, these Sticky Honey Lemon Chicken Meatballs bring big flavor in every bite! Ground chicken is mixed with diced onions, warm spices, and fresh lemon zest, then oven-baked until juicy and tossed in a sticky honey lemon glaze with caramelized lemon slices. Ready in just 30 minutes, they’re completely gluten-free, grain-free, and egg-free—but you’d never know!
I’ve created hundreds of gluten-free and dairy-free recipes, and I’m all about making allergy-friendly meals that are bold, delicious, and never skimp on flavor!
And these Sticky Honey Lemon Chicken Meatballs are a perfect example! Light yet hearty, packed with zesty flavor, and incredibly tender — without a single egg, shred of cheese, or breadcrumb, not even the gluten-free ones!
Nobody wants dry, crumbly meatballs! But as I say for all my meatball recipes, you don’t need fillers or binders to add moisture or help them hold their shape.
In my spring-inspired meatball recipe, olive oil, onions, and a lemon-infused seasoning keep them moist, flavorful, and perfectly tender!
Fresh lemon zest mixed right into the meat mixture adds a bright, citrusy kick to the savory spices. Paprika and turmeric bring warmth and depth, while also giving the meatballs a lemony-golden hue as they bake.
If you love sticky, saucy meatballs like my Sweet and Sour Meatballs or Honey Garlic Meatballs, you’ll love this sweet-tart, vibrant twist. The honey lemon sauce is perfectly balanced with sweet and tangy notes. Meanwhile, the caramelized lemon slices cook down soft and tender, with an almost candied flavor.
Serve them over rice, with veggies, or a simple salad. They’re quick to make, easy to meal prep, and just as delicious the next day.
Ingredients
See the recipe card below for ingredient quantities.
Meatballs
- ground chicken – or ground turkey.
- lemon zest
- onion
- fresh parsley
- garlic powder
- salt
- black pepper
- paprika
- turmeric
- olive oil
Honey Lemon Sauce
- olive oil
- lemon slices
- garlic
- chicken broth or stock – try making homemade chicken bone broth. Remember to adjust for salt depending on your preference and the sodium content of your broth/stock.
- lemon juice
- salt
- honey
- arrowroot starch – if you don’t need the meatballs to be grain-free, feel free to use cornstarch.
- water
- fresh parsley
Step-by-Step Instructions
Storage & Reheating Instructions
- Fridge: Store cooled baked meatballs or leftovers in an airtight container in the refrigerator for up to 4 days. If making ahead, make the sauce when ready to serve or store it separately in an airtight container for up to 4 days.
- Freezer: You can freeze these meatballs either raw or cooked, without the sauce, for up to 3 months. Thaw in the fridge overnight. I don’t recommend freezing the sauce.
- Place unbaked or cooled, baked meatballs on a parchment-lined baking sheet and freeze until firm.
- Transfer to a freezer-safe resealable bag or container, placing them in even layers separated by parchment paper.
- Reheating: Reheat leftovers or thawed, cooked meatballs on the stovetop, in the microwave, or in the oven at 350F for 10-15 minutes or until warmed through.
For thawed, uncooked meatballs, bake as directed.
As the creator of an online gluten-free and dairy-free baking school, I know how difficult it can be to find dairy and gluten-free dishes that taste as delicious as their conventional counterparts. These Sticky Honey Lemon Chicken Meatballs are full of fresh, bright flavor and so tender without any gluten, dairy, grains, or eggs! If you try this dish, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Sticky Honey Lemon Chicken Meatballs (Gluten Free)
- Total Time: 30 minutes
- Yield: 18 meatballs 1x
- Diet: Gluten Free
Description
Sweet, savory, and tangy, these Sticky Honey Lemon Chicken Meatballs bring big flavor in every bite! Ground chicken is mixed with diced onions, warm spices, and fresh lemon zest, then oven-baked until juicy and tossed in a honey lemon glaze with caramelized lemon slices. Ready in just 30 minutes, they’re completely gluten-free, grain-free, and egg-free—but you’d never know!
Ingredients
Meatballs
- 1 lb ground chicken or ground turkey
- zest of 1 small lemon
- 1 small onion, finely diced
- 2 TBSP freshly chopped parsley
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp turmeric, optional for color
- 1 TBSP olive oil
Honey Lemon Sauce
- 2 TBSP olive oil
- 1/2 – 1 lemon, very thinly sliced into half-moons
- 2 cloves garlic, minced or crushed
- 1 cup chicken broth
- 3 TBSP freshly squeezed lemon juice (juice from approx. 1 large lemon)
- 1/4 cup + 2 tbsp honey
- salt to taste
- 1 TBSP arrowroot starch
- 1 TBSP water
- parsley, optional for garnish
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- In a large bowl, combine ground chicken, lemon zest, diced onion, parsley, garlic powder, salt, black pepper, paprika, turmeric, and olive oil. Stir until evenly distributed and well-combined, using your hands if necessary. Avoid overpacking the meat.
- Using a large spoon, scoop, or your hands, shape the seasoned meat into meatballs about 1-inch in diameter. Place meatballs in a single layer on the prepared baking sheet.*
- Bake on the middle rack of the oven for 15 minutes or until the meatballs reach an internal temperature of 165F. Once baked, remove from the oven and set aside.
- While the meatballs bake, make the sauce. To a large skillet over medium heat, add olive oil. Arrange the lemon slices in a single layer and sear a couple minutes until they develop some brown spots on the edges. Flip and continue cooking for 1 minute.
- Add minced garlic and sauté until golden brown, then add chicken broth, lemon juice, and honey, and season with salt to taste. Bring to a low boil and allow to reduce a bit.
- In a small bowl, combine arrowroot starch and water. Whisk the slurry into the pan to thicken the sauce.
- Transfer the meatballs to the skillet and toss in sauce to combine.
- Garnish with additional parsley if desired.
Notes
*Avoid overcrowding the baking sheet. Use two sheets if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Baked & Stovetop
- Cuisine: American
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