Chicken Piccata Meatballs

Why You’ll Love This Recipe

Chicken Piccata Meatballs are a zesty twist on the Italian classic, featuring tender chicken meatballs simmered in a bright, lemony caper sauce. Light, flavorful, and elegant, this dish pairs beautifully with pasta, rice, or crusty bread. It’s a fresh, weeknight-friendly take on comfort food with a vibrant citrus kick.

ingredients

this Recipe

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

Meatballs:
ground chickenbread crumbs (plain or Italian)parmesan cheese (grated)egggarlic (minced)lemon zestparsley (chopped)saltblack pepperolive oil (for searing)

Piccata Sauce:
butterolive oilgarlic (minced)chicken brothlemon juicecapers (rinsed and drained)flour or cornstarch (for thickening, optional)fresh parsley (for garnish)

directions

In a bowl, mix ground chicken, bread crumbs, parmesan, egg, garlic, lemon zest, parsley, salt, and pepper until just combined.

Roll into small meatballs (about 1–1½ inches).

Heat olive oil in a large skillet over medium heat. Sear meatballs in batches until golden brown on all sides (they don’t need to be fully cooked through). Remove and set aside.

In the same skillet, melt butter with a bit more olive oil. Sauté garlic for 1 minute.

Add chicken broth, lemon juice, and capers. Simmer for 2–3 minutes.

(Optional) For a thicker sauce, stir in a slurry of cornstarch or flour mixed with water.

Return meatballs to the skillet and simmer in the sauce for 10–12 minutes, or until cooked through and coated.

Sprinkle with fresh parsley before serving.

Servings and timing

This recipe yields about 20 meatballs (4–6 servings).
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Variations

Add white wine to the sauce for more depth.
Use ground turkey or pork instead of chicken.
Serve over mashed potatoes, orzo, or roasted vegetables.
Top with extra parmesan for a cheesy finish.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of broth.
Freeze cooked meatballs and sauce separately for up to 2 months.

FAQs

Can I bake the meatballs instead?

Yes, bake at 400°F (200°C) for 15–18 minutes, then finish in the sauce.

Can I make them gluten-free?

Use gluten-free breadcrumbs and cornstarch instead of flour.

Is it very lemony?

It’s bright and tangy—adjust the lemon juice to your taste.

Can I make it dairy-free?

Skip the parmesan and use olive oil instead of butter.

Do I need to rinse the capers?

Yes, to remove excess salt and balance the flavor.

Can I make them ahead?

Yes, prep and refrigerate meatballs for up to 24 hours before cooking.

Can I double the recipe?

Yes, great for meal prep or serving a crowd.

What sides go well?

Pasta, rice, steamed veggies, or a crisp green salad.

Will kids like this?

Yes, just go easy on the capers if they’re not fans.

What if I don’t have fresh lemon?

Bottled lemon juice works in a pinch, but fresh is best for flavor.

Conclusion

Chicken Piccata Meatballs are a flavorful, elegant dish that brings together tender meatballs and a bright, buttery sauce in perfect harmony. With citrusy freshness and classic Italian flair, they’re ideal for dinner parties or weeknight meals alike—easy to make and impossible to resist.

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