Chicken Piccata Meatballs
Tender ground chicken meatballs cooked in a bright, buttery lemon caper sauce. This easy one-pan dinner comes together in under 40 minutes and works perfectly over pasta, rice, or with crusty bread.
Equipment
- 1 Large Skillet oven-safe preferred
- 1 Large Mixing Bowl
- 1 Cookie Scoop or tablespoon
- 1 Tongs
- 1 Microplane or Zester
Ingredients
For the Meatballs
- 1 lb ground chicken choose a blend with some fat for juicier meatballs
- 1/3 cup breadcrumbs use panko or regular
- 1/4 cup Parmesan cheese freshly grated
- 1 egg large
- 3 cloves garlic minced
- 2 tbsp fresh parsley chopped, plus more for garnish
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour for dusting the meatballs
- 2 tbsp olive oil for browning
For the Piccata Sauce
- 3 tbsp unsalted butter divided; reserve one pat for finishing
- 1 cup chicken broth low-sodium
- 1/3 cup white wine optional; substitute with more broth
- 3 tbsp fresh lemon juice from about 2 lemons
- 1 tsp lemon zest
- 2 tbsp capers drained
Instructions
- Combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper in a large bowl. Mix until just combined. Do not overmix.
- Scoop and roll the mixture into balls about 1.5 inches in size. Place them on a plate or sheet pan. Lightly dust each one with flour.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, working in batches if needed.
- Brown the meatballs on all sides, about 2 to 3 minutes per side. Remove them from the pan and set aside on a plate.
- Reduce heat to medium. Add butter to the skillet and let it melt. Scrape up any browned bits from the bottom of the pan.
- Pour in white wine if using. Let it cook down for 1 minute. Add chicken broth and bring to a gentle simmer.
- Stir in lemon juice, lemon zest, and capers. Taste the sauce and adjust seasoning as needed.
- Return the meatballs to the skillet. Spoon the sauce over them. Simmer for 8 to 10 minutes until the meatballs are cooked through to 165°F internal temperature.
- Garnish with extra parsley and lemon slices. Serve immediately over pasta, rice, or with crusty bread.
Notes
Keep hands slightly damp when rolling meatballs to prevent sticking. Always use fresh lemon juice for the best piccata flavor. Do not overcrowd the pan when browning. Meatballs can be made ahead and refrigerated raw for up to 24 hours. Freeze cooked meatballs for up to 3 months.