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These baked Cilantro Lime Chicken Meatballs are a flavor explosion in every bite, zesty and herby. They’ve become one of our go-to dinners because they check all the boxes: easy to make, protein-packed, kid-friendly, meal-prep approved, and loaded with fresh flavor.
If you’re in the mood for something bright and satisfying (but not fussy), this one’s for you.
Bright, Juicy, and Ready in 30 Minutes 🍋🟩
I’ve been in a major meatball mood lately. These cilantro lime chicken meatballs are light, fresh, and just a little zesty—and they’ve stolen the spotlight in our dinner rotation.
I had been making some ground chicken Greek style meatballs with cucumbers and tzatziki, which the family loved. But we are even bigger fans of Tex Mex flavors. So I played around and ended up with these tender little meatballs that my entire family inhaled.
Now I keep ground chicken on hand for this easy dinner win. Serve with some rice or a salad, maybe a drizzle of sauce (my favorite is the Siete brand Jalapeño sauce) if I’m feeling fancy, and dinner is done. Easy, high-protein, and full of flavor. My kind of meal.
Ingredients Needed
Find the complete recipe card below with measurements and full instructions.
Substitutions
- Greek Yogurt: This is my preference for adding moisture and binding to my meatballs since I have one child unable to eat eggs currently. If using eggs I find best results using 1 egg per pound of ground meat.
- Ground Chicken: Swap with a ground turkey, but skip the ground beef which is too heavy for these flavors to come through.
Cilantro Lime Meatballs
Ingredients
- 2 pounds ground chicken
- ¼ cup plain greek yogurt
- ¼ cup plain bread crumbs
- ½ bunch cilantro chopped
- 2 green onions finely sliced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 lime zested
- ½ lime juiced
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with a silicone baking mat or spray with cooking spray (I prefer avocado cooking spray).
- In a medium size mixing bowl combine the ground chicken, greek yogurt (or use 2 eggs), bread crumbs, chopped cilantro, sliced green onion, seasonings, lime zest, and lime juice.
- Stir to combine.
- Using a 1.5 inch cookie scoop or a 2 tbsp measuring spoon, scoop out the chicken meatball mixture and roll between your hands to form a ball shape.
- Place the meatballs on the baking sheet and continue until all meat is formed, should make 30 meatballs. Bake for 25 minutes at 400 degrees F.
Equipment
Notes
Let meatballs cool completely.
Store in an airtight container in the fridge for up to 4 days. TO FREEZE:
Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer-safe container or bag. Store up to 3 months. TO REHEAT:
- From fridge: Microwave or warm in a skillet with a splash of water or oil.
- From frozen: Reheat in a skillet with a lid, bake at 375°F for 15–20 minutes, or air fry at 350°F for 8–10 minutes until hot throughout.
✔️ Bowl with rice + our Tomato, Cucumber & Avocado Salad
✔️ Lettuce wraps with crema
✔️ Tossed into salad
✔️ In tacos with guac
✔️ Straight from the pan (we won’t judge)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by @KJandCompany.co
