Name: Chicken Meatballs with Egg Noodles
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ½ cup dill, loosely packed and minced; ¼ cup tarragon, loosely packed and minced; 1 small yellow onion, peeled and minced; 2 cloves garlic, peeled and minced; ¼ cup whole milk; 1 egg; 1 pound ground chicken; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ cup panko, plus more if needed; 1 tablespoon extra virgin olive oil; 8 ounces broad egg noodles; 2 teaspoons extra virgin olive oil; 1 yellow onion, peeled and sliced into half-moons; 1 teaspoon granulated sugar; 1 pound green cabbage, cored and roughly chopped; 2 cups chicken stock; 1 teaspoon Dijon mustard; Juice of 1 lemon; ¼ cup dill, loosely packed and minced, plus more for serving; Salt and pepper to taste

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I make these tender herb-packed chicken meatballs and simmer them with caramelized onions, cabbage, and egg noodles in a light, lemony broth for a dinner that feels both cozy and fresh. The combination of dill, tarragon, and bright lemon juice gives this comforting dish a vibrant lift that I absolutely love.

Chicken Meatballs with Egg Noodles

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup dill, loosely packed and minced

¼ cup tarragon, loosely packed and minced

1 small yellow onion, peeled and minced

2 cloves garlic, peeled and minced

¼ cup whole milk

1 egg

1 pound ground chicken

1 teaspoon kosher salt

½ teaspoon black pepper

½ cup panko, plus more if needed

1 tablespoon extra virgin olive oil

8 ounces broad egg noodles

2 teaspoons extra virgin olive oil

1 yellow onion, peeled and sliced into half-moons

1 teaspoon granulated sugar

1 pound green cabbage, cored and roughly chopped

2 cups chicken stock

1 teaspoon Dijon mustard

Juice of 1 lemon

¼ cup dill, loosely packed and minced, plus more for serving

Salt and pepper to taste

Directions

I start by whisking together the dill, tarragon, minced onion, garlic, milk, and egg in a large bowl until smooth. Then I stir in the panko before gently mixing in the ground chicken, salt, and pepper. If the mixture feels too soft, I add a bit more panko until it holds together nicely.

I roll the mixture into tablespoon-sized meatballs and brown them in olive oil in a large skillet, cooking about three minutes per side. I transfer them to a plate once golden, knowing they will finish cooking later.

While the meatballs rest, I boil the egg noodles in salted water, drain them, and set them aside.

Using the same skillet, I sauté sliced onion in olive oil, sprinkle in sugar, and let them soften and caramelize. I add the cabbage with a pinch of salt and cook until tender. Then I pour in the chicken stock and stir in Dijon mustard, bringing everything to a boil.

I return the meatballs to the skillet, reduce the heat, and let them simmer uncovered until fully cooked. After seasoning to taste, I add the cooked noodles, fresh dill, and lemon juice. I gently toss everything together and let it simmer briefly so the flavors blend beautifully. I finish with extra dill before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 75 minutes

Each serving contains approximately 520 kcal.

Variations

I sometimes swap the ground chicken for ground turkey for a slightly different flavor while keeping it lean. If I want extra richness, I stir in a splash of cream at the end.

For a lighter version, I use whole wheat egg noodles or reduce the noodle quantity slightly and increase the cabbage. When I want more vegetables, I add sliced carrots or peas to the skillet during the simmering stage.

If I enjoy a stronger citrus note, I add a bit of lemon zest along with the juice for extra brightness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen nicely overnight, which I really enjoy.

When reheating, I add a small splash of chicken stock or water to loosen the broth and warm it gently on the stovetop over low heat. I can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.

If I plan to freeze it, I prefer freezing the meatballs and broth separately from the noodles to maintain the best texture.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prepare and shape the meatballs a day in advance. I store them covered in the refrigerator and cook them when ready.

Can I bake the meatballs instead of pan-frying?

I can bake them at 400°F (200°C) for about 15–18 minutes until lightly golden and cooked through before adding them to the broth.

What can I use instead of tarragon?

If I do not have tarragon, I use additional dill or substitute with parsley for a milder herb flavor.

Can I make this dish gluten-free?

I replace the panko with gluten-free breadcrumbs and use gluten-free noodles to adapt the recipe easily.

How do I know when the meatballs are fully cooked?

I check that the internal temperature reaches 165°F (74°C), or I cut one open to ensure there is no pink remaining in the center.

Conclusion

I find this chicken meatballs with egg noodles recipe to be the perfect blend of hearty comfort and fresh flavor. The herbs, lemony broth, and tender meatballs create a balanced dish that feels satisfying without being heavy. It is a meal I return to whenever I want something cozy, nourishing, and full of bright, vibrant taste.

📖 Recipe:

Chicken Meatballs with Egg Noodles

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Author: Cheryl
Total Time: 75 minutes
Yield: 4 servings
Diet: Low Fat

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Description

Tender herb-packed chicken meatballs are simmered with caramelized onions, cabbage, and egg noodles in a light, lemony broth. Fresh dill, tarragon, and Dijon mustard give this comforting dish a bright, vibrant finish.

Instructions

In a large bowl, whisk together the dill, tarragon, minced onion, garlic, milk, and egg until smooth. Stir in the panko, then gently mix in the ground chicken, salt, and pepper. Add a little more panko if needed until the mixture holds together.
Roll the mixture into tablespoon-sized meatballs. Heat 1 tablespoon olive oil in a large skillet over medium heat and brown the meatballs for about 3 minutes per side. Transfer to a plate.
Cook the egg noodles in salted boiling water according to package instructions. Drain and set aside.
In the same skillet, heat 2 teaspoons olive oil. Add the sliced onion and sprinkle with sugar. Cook until softened and lightly caramelized.
Add the cabbage with a pinch of salt and cook until tender. Pour in the chicken stock and stir in the Dijon mustard. Bring to a boil.
Return the meatballs to the skillet. Reduce heat and simmer uncovered until the meatballs are fully cooked through.
Season to taste with salt and pepper. Add the cooked noodles, fresh dill, and lemon juice. Gently toss and simmer briefly to blend flavors. Garnish with additional dill before serving.