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Bowl of rice, cilantro lime chicken meatballs and tomato avocado salad drizzled with crema and crumbled queso fresco.
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Cilantro Lime Meatballs

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Tex Mex
Servings: 30 meatballs
Author: Serene

Equipment

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. 
    Ground chicken and ingredients needed to make meatballs in a glass bowl.
  • Stir to combine.
    Cilantro Lime Meatball mixture in a glass bowl.
  • 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.
    Baked chicken meatballs on a sheet pan.

Notes

🥣 Meal Prep Tip Card: Cilantro Lime Chicken Meatballs
TO STORE:
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.
SERVING IDEAS:
✔️ 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

Serving: 1meatball | Calories: 46kcal | Carbohydrates: 1g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 98mg | Potassium: 170mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg