I love lemon pepper and this is on my "to make" list.

Lemon Pepper Chicken Meatballs
Servings: 20 meatballs

1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp cracked black pepper
1/2 tsp salt
2 tbsp chopped fresh parsley
2 tbsp olive oil (for cooking)

In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, black pepper, salt, and parsley. Mix gently until just combined.

Shape mixture into 1-inch meatballs and place on a baking sheet.

Heat olive oil in a large skillet over medium heat.

Add meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.

Remove meatballs from skillet and drain on paper towels.

Serve warm, garnished with extra lemon wedges and parsley if desired.


Notes
For a lighter option, bake meatballs at 400°F (200°C) for 15-20 minutes instead of pan-frying.

Add red pepper flakes for a spicy kick.

Serve with a side of tzatziki or your favorite dipping sauce.