Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, making it a perfect weeknight dinner.
- Bright & Flavorful: The combination of lemon juice, garlic, and capers creates a tangy, savory sauce.
- Versatile: Serve with pasta, rice, or a simple salad for a complete meal.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ¼ cup Parmesan cheese, grated
- ⅔ cup panko breadcrumbs
- ½ tsp salt
- 4 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp olive oil
For the Sauce:
- ½ stick butter
- 3 cloves garlic, minced
- 1 tbsp flour
- 1 cup chicken broth
- ¼ cup capers + 2 tbsp caper brine
- ¼ cup lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Meatballs
- In a large bowl, mix ground chicken, Parmesan, breadcrumbs, salt, garlic, and lemon zest until well combined.
- Form the mixture into small meatballs, about 2 tablespoons each.
Step 2: Cook the Meatballs
- Heat olive oil in a large pan over medium-high heat.
- Add the meatballs and cook, turning occasionally, until golden brown on all sides (about 6 minutes). Remove from the pan and set aside.
Step 3: Make the Sauce
- In the same pan, melt butter and add garlic. Sauté for 1-2 minutes until fragrant.
- Whisk in flour, then slowly add chicken broth, capers, caper brine, and lemon juice.
- Simmer for 6-7 minutes until the sauce thickens.
Step 4: Simmer & Serve
- Return the meatballs to the pan and let them cook in the sauce for another 5-6 minutes.
- Serve over pasta, rice, or enjoy as-is with a side salad.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Gluten-Free: Use gluten-free breadcrumbs and flour.
- Spicy Kick: Add red pepper flakes to the sauce for a hint of heat.
- Different Protein: Swap ground chicken for turkey
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 3 months and reheat in a pan over low heat.
FAQs
Can I make these ahead of time?
Yes! Prepare the meatballs and refrigerate them for up to 24 hours before cooking.
What do I serve with these meatballs?
They pair well with pasta, mashed potatoes, or a fresh green salad.
Can I bake the meatballs instead?
Yes, bake at 375°F (190°C) for 15-20 minutes until cooked through.
Conclusion
Chicken Piccata Meatballs are a delicious, easy-to-make dish that combines classic Italian flavors with a fun, modern twist. Whether served over pasta or enjoyed on their own, these meatballs are a must-try for any home cook!
Chicken Piccata Meatballs
Chicken Piccata Meatballs combine the classic flavors of chicken piccata with juicy, tender meatballs in a tangy lemon-butter sauce. Made with ground chicken, Parmesan, and fresh herbs, these flavorful meatballs are perfect for a comforting weeknight dinner or an elegant meal. Serve them over pasta, mashed potatoes, or with crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs (panko or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
For the Piccata Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine (optional)
- 2 tbsp capers, drained
- 1 tbsp all-purpose flour (for thickening, optional)
- 2 tbsp heavy cream (optional, for a creamy sauce)
- Extra parsley and lemon slices for garnish
Instructions
Step 1: Make the Meatballs
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, lemon zest, parsley, salt, and pepper until just combined.
- Roll into 1-inch meatballs (about 16-18 meatballs).
- Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches for 6-8 minutes, turning to brown on all sides. Remove and set aside.
Step 2: Make the Piccata Sauce
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Stir in chicken broth, lemon juice, white wine (if using), and capers. Simmer for 3-4 minutes.
- For a thicker sauce, whisk in 1 tbsp of flour and cook for 1 minute.
- For a creamy variation, stir in 2 tbsp heavy cream.
Step 3: Simmer the Meatballs
- Return the meatballs to the skillet, coating them in the sauce.
- Simmer for 5 minutes until meatballs are fully cooked and sauce is slightly thickened.
Step 4: Serve & Garnish
- Garnish with fresh parsley and lemon slices.
- Serve over pasta, rice, mashed potatoes, or with crusty bread.
