Chicken Piccata Meatballs

Mix up your regular chicken piccata with these Chicken Piccata Meatballs. Deliciously made with lemon zest, garlic, and a caper sauce!

The easiest homemade chicken piccata meatball recipe

Chicken piccata is always a good idea. From the lemon juice to the capers, the flavor is always top notch, and the dish always hits the spot! This week, try mixing things up a bit by making chicken piccata meatballs. The simple recipe is made quite similarly to the original dish and makes 20 meatballs. That’s 4-5 large servings!

I love to prepare this dish during the week because the quick cook time makes for an easy meal. The whole dish comes together in under half an hour and can be enjoyed over pasta or rice. If preferred, you can also enjoy the meatballs as is! The caper and garlic sauce makes for a complete flavor.

Ingredients in chicken piccata meatballs

These meatballs made with chicken come together with the help of breadcrumbs and parmesan. They’re flavored with garlic, salt, and lemon zest for the most delicious result!

• Ground chicken: The dish begins with a base of 1 lb of ground chicken. Feel free to substitute with ground turkey!
• Parmesan cheese: From there, we’ll use 1/4 cup of grated parmesan cheese.
• Panko breadcrumbs: 2/3 cup of panko breadcrumbs are going to help all of the ingredients bind together. They’ll also help thicken up the meatballs.
• Salt: Add flavor with 1/2 tsp of salt.
• Garlic: Follow the salt with 4 cloves of minced garlic.
• Lemon zest: Next, add 1 tbsp of lemon zest to create a nice and subtle zingy flavor.
• Olive oil: 2 tbsp of olive oil will be used to cook the meatballs.
• Butter: 1/2 stick of butter will be mixed with garlic to create the base of the sauce.
• Garlic: You’ll need another 3 cloves of minced garlic here.
• Flour: Next up, use 1 tbsp flour.
• Chicken broth: Thicken up the sauce with 1 cup of chicken broth. Low sodium chicken broth works here, too.
• Capers: Add 1/4 cup of capers and 2 tbsp of caper brine.
• Lemon juice: Last but not least, finish up the recipe with 1/4 cup of lemon juice.

Kitchen tools needed to make this recipe

To make chicken piccata meatballs, you will need a large mixing bowl, large saucepan, spatula, and whisk. You’ll also need a total of 5 measuring cup sizes: 1/2 tsp, 1 tbsp, 1/4 cup, 2/3 cup, and 1 cup.

How to make chicken piccata meatballs

Grab the tools listed above, and let’s get started. You can expect this dish to be ready in about 30 minutes.

To begin, add the chicken, parmesan, breadcrumbs, salt, garlic, and lemon zest to a large bowl. Combine.

Then, use 2 tbsp of the mixture at a time and roll into balls.

Heat a large saucepan over medium-high heat and add the oil.

Once hot, add the meatballs to the pan and turn them every few minutes to ensure even cooking. Cook for 6 minutes and then remove the meatballs from the pan.

Next, add the butter and garlic to the same pan. Once melted, whisk in the flour.

Then, slowly whisk in the chicken broth followed by the capers and lemon juice. Let the sauce simmer for 6-7 minutes. It will thicken as it cooks.

Add the meatballs back to the pan and cook for another 5-6 minutes. The sauce should have thickened by now. Mix it up and spoon the sauce over all of the meatballs.

Serve the meatballs over pasta or rice, or enjoy as-is!

Side dish ideas

Wondering what to serve alongside these meatballs? Here are some ideas!

If you’d like to enjoy a classic side dish, try serving these up with this healthy green bean casserole or thick and creamy mashed potatoes.

For a side salad, shaved brussels sprout salad, fall harvest salad, and cobb salad (with or without the chicken) all make great options!

Chicken piccata meatballs store quite well, which makes the recipe even better! Allow the meatballs to cool before placing them in an airtight container or freezer bag. The leftovers can be enjoyed within 2-3 days when refrigerated and within 3 months when frozen. For best results, reheat on the stove.

If you liked this recipe, you’ll want to try these!

Meatballs are surprisingly versatile and can be made in a bunch of different ways! Try one of these ideas for your next meatball dinner. The Thai turkey variation is one of my favorites!

• Baked Chicken Parmesan Meatballs
• Healthier Sweet and Sour Meatballs
• Thai Turkey Meatballs with Peanut Sauce
• Healthy Buffalo Chicken Meatballs

All recipes by Erin Morrissey and Photos by Sierra Inn

★★★★★ 5 from 109 reviews

Chicken Piccata Meatballs

Mix up your regular chicken piccata with these Chicken Piccata Meatballs. Deliciously made with lemon zest, garlic, and a caper sauce!

Prep: 10Cook: 30Total: 40 minutes

Yield 20 meatballs 1x

1x2x3x

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Ingredients

• 1 lb ground chicken
• 1/4 cup grated parmesan cheese
• 2/3 cup panko breadcumbs
• 1/2 tsp salt
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 1/2 stick butter
• 3 cloves garlic, minced
• 1 tbsp flour
• 1 cup chicken broth
• 1/4 cup capers + 2 tbsp caper brine
• 1/4 cup lemon juice

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Instructions

1. In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.
2. Using 2 tbsp of meat, roll into balls.
3. Heat a large sautepan over medium-high heat and add oil.
4. Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.
5. In the same pan, add butter and garlic. Once melted, whisk in flour.
6. Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.
7. Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs.
8. Serve meatballs over pasta, rice, or enjoy as is.

Author: ErinCategory: dinner, lunch, meal-prepMethod: stove topCuisine: Italian