These chicken piccata meatballs take everything you love about classic piccata (bright lemon, briny capers, and a silky garlic butter sauce) and roll it into tender, juicy bites that are on the table in about 30 minutes. If you've made my cod piccata or my chicken piccata skillet, you already know how good this flavor combo is, and these meatballs make it even easier to serve the whole family!
Jump to:
- Easy Chicken Piccata Meatballs in a Lemon Caper Sauce
- Why You’ll Love This Recipe
- Ingredients Needed To Make These Chicken Piccata Meatballs
- How to Make Chicken Piccata Meatballs
- Erin's Expert Tips
- Frequently Asked Questions
- Storing leftovers
- If you liked this recipe, you'll want to try these…
- Chicken Piccata Meatballs
Easy Chicken Piccata Meatballs in a Lemon Caper Sauce
Classic chicken piccata usually means pounding chicken breasts thin and dredging them in flour. These meatballs skip all of that! Ground chicken gets mixed with parmesan, panko, garlic, and lemon zest, rolled into bite-sized balls, and browned right in the same pan you'll use for the sauce.
Once the meatballs are golden, make a quick butter, garlic, and broth sauce with capers, a splash of caper brine, and fresh lemon juice. It's the same tangy, savory sauce that makes piccata so craveable, and the meatballs soak it right up. If you love a bright, herby meatball, my lemon feta dill meatballs are another family favorite.
Serve these over pasta, rice, or mashed potatoes for an easy weeknight dinner that feels a little bit fancy. And if you need more meatball recipes like this one, you're going to LOVE my baked chicken parmesan meatballs or my butter chicken meatballs!
Why You’ll Love This Recipe
- Ready in about 30 minutes. Perfect for busy weeknights when you want something comforting without a lot of fuss.
- One pan does it all. The meatballs brown and the sauce simmers in the same sauté pan, so cleanup is a breeze.
- No pounding or dredging. You get all the piccata flavor without flattening chicken breasts.
- Tender, juicy meatballs. Parmesan, panko, and lemon zest keep the ground chicken flavorful and moist.
- That lemon caper sauce! Buttery, garlicky, and tangy, it's the best part of the whole dish.
- Family-friendly and versatile. Serve over pasta, rice, or mashed potatoes, or with your favorite veggie side.
Ingredients Needed To Make These Chicken Piccata Meatballs
Here's a little bit about everything that goes into these chicken piccata meatballs:
- Ground chicken: The base of the meatballs. It's lean and mild, so it soaks up all that lemony flavor. Ground turkey works too!
- Panko breadcrumbs: Help bind the meatballs and keep them light and tender.
- Parmesan cheese: Adds a salty, nutty flavor to every bite.
- Lemon (zest and juice): Zest goes into the meatballs, and fresh juice goes into the sauce for that bright piccata flavor.
- Butter: Creates a rich, silky base for the sauce.
- Chicken broth: Thins out the sauce and gives it savory depth. Low-sodium broth is a great option if you're watching salt.
- Capers and caper brine: The signature piccata ingredient! They add a briny, tangy pop to the sauce.
How to Make Chicken Piccata Meatballs
These meatballs come together in a few simple stages: mix and roll the meatballs, brown them in a hot pan, then build the lemon caper sauce right in the same skillet. Once the sauce thickens, the meatballs go back in to finish cooking and soak up all that flavor.
A large sauté pan is your best friend here, since it gives the meatballs room to brown without crowding. Have your sauce ingredients measured out before you start, because things move quickly once the butter hits the pan!
- Step 1: In a large bowl, combine the ground chicken, parmesan, panko, salt, minced garlic, and lemon zest. Mix until just combined.
- Step 2: Roll the mixture into balls, about 2 tablespoons each. You should get about 20 meatballs.
- Step 3: Heat the olive oil in a large sauté pan over medium-high heat. Add the meatballs and brown them on all sides, about 6 minutes. Remove them to a plate.
- Step 4: In the same pan, melt the butter, then add the garlic and cook until fragrant. Whisk in the flour.
- Step 5: Slowly whisk in the chicken broth, then add the capers, caper brine, and lemon juice. Simmer for 6-7 minutes, until the sauce has thickened.
- Step 6: Return the meatballs to the pan and cook for 5-6 minutes, spooning the sauce over the top, until cooked through. Serve over pasta or rice and spoon any extra sauce over the top.
Erin's Expert Tips
From my kitchen to yours
- Don't overmix the meat. Stir just until everything is combined to keep the meatballs tender.
- Wet your hands. Lightly damp hands make rolling the meatballs so much easier and less sticky.
- Don't crowd the pan. Brown the meatballs in batches if needed so they get a nice golden crust.
- Zest before you juice. Zest your lemons first, then juice them. It's much easier than the other way around!
- Add the broth slowly. Whisking it in a little at a time keeps the sauce smooth and lump-free.
Frequently Asked Questions
Below are some common questions about these chicken piccata meatballs.
Yes! Ground turkey works great in this recipe and has a similar mild flavor.
Capers are what give piccata its signature flavor, but if you're not a fan, some readers have swapped in chopped olives for a similar briny bite.
Traditional piccata often uses white wine, and some readers have used it in place of the chicken broth. The broth keeps this version simple and family-friendly.
This recipe pan-sears the meatballs so they brown nicely and build flavor for the sauce. If you prefer a hands-off oven method, check out my baked meatballs recipe for guidance, then finish them in the lemon caper sauce.
They're delicious over pasta, rice or mashed potatoes. For a side, try green bean casserole, a shaved Brussels sprout salad or my fall harvest salad.
As written, no, since the recipe uses panko and flour. Look for gluten-free breadcrumbs and a gluten-free flour blend if you need to avoid gluten.
Storing leftovers
Let the meatballs and sauce cool completely, then store them in an airtight container in the fridge for 2-3 days. You can also freeze them in a freezer bag for up to 3 months. Reheat gently on the stovetop until warmed through, adding a splash of broth if the sauce has thickened.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Ingredients
- 1 lb ground chicken
- ¼ cup grated parmesan cheese
- ⅔ cup panko breadcumbs
- ½ teaspoon salt
- 4 cloves garlic minced
- 1 tablespoon lemon zest
- 2 tablespoon olive oil
- ½ stick butter
- 3 cloves garlic minced
- 1 tablespoon flour
- 1 cup chicken broth
- ¼ cup capers + 2 tablespoon caper brine
- ¼ cup lemon juice
Instructions
- In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.
- Using 2 tablespoon of meat, roll into balls.
- Heat a large sautepan over medium-high heat and add oil.
- Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.
- In the same pan, add butter and garlic. Once melted, whisk in flour.
- Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.
- 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.
- Serve meatballs over pasta, rice, or enjoy as is.
- Don't forget the caper brine! The recipe calls for both capers AND 2 tablespoons of caper brine — that extra tangy liquid is a big part of what makes the piccata sauce so flavorful. Don't drain and toss it!
- Remove the meatballs from the pan before making the sauce. After browning them for 6 minutes, take them out while you build the butter, garlic, and broth sauce. Then add them back in for the final 5-6 minutes so they finish cooking and soak up all that goodness.
- Let the sauce simmer and thicken before adding the meatballs back. Give it a full 6-7 minutes to reduce — it will thicken as it cooks. Once the meatballs go back in, spoon the sauce all over them so every single one is coated.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Mallory says
LOVE this recipe! It is a go-to meal for our family now! Simple ingredients make amazing flavors! I make this when I want to impress company as well! SO delicious!
Erin says
Hi Mallory, so happy you all love them so much! 🙂
Nathalie Mahaffey says
Delicious! Much easier! It’s a keeper!
Erin says
Hi Nathalie, so happy you loved them! 🙂
Lauren Walsh says
So easy to make and so very delicious! My husband loves traditional chicken Picata but it can be labor intensive for a week night meal. These were much easier and hit the spot. I, too, cooked them a bit longer turning the heat to low and covering my Dutch oven.
Erin says
Hi Lauren, so glad you both loved them! 🙂
Beth says
These were delicious!! The only changes I made were to cook the meatballs in the air-fryer (375, about 10 min, shaking partway through), and to use 3 TBS butter in the sauce (b/c that's all I had on-hand). Served it with pasta, and tossed everything together. The sauce was a perfect consistency for coating the noodles. Can't wait to make this again!
Erin says
Hi Beth, so happy you loved them and made them your own! 🙂
Jacquie says
Very yummy recipe. I needed to cook the meatballs in the sauce 5 minutes longer to reach 165º, which reduced the sauce considerably. I'll definitely make this again, but, I'll let the meatballs cook longer during the 1st step, when you're browning them. Not sure why many folks are adding more salt to your recipe, capers & brine are plenty salty, an individual can always add salt during dinner.
Erin says
Hi Jacquie, so glad you enjoyed them!! 🙂
Ren says
Doubled the recipe and made this as an hors d’oeuvre for a holiday party last night, and EVERYONE asked for the recipe! The meatballs were tender and yummy, and the sauce was to die for. I love that it’s so versatile, and cant wait to make it as a pasta dish.
Erin says
Hi Ren, so happy everyone loved them!! 🙂
Khloe B says
This was amazing and everyone in my house loved it! I added a 1/2 teaspoon of salt, a heavy splash of dry white wine, a dash of red pepper flakes and used a whole stick of salted butter instead of 1/2 to the sauce and mixed it all with a box of pasta, it came out amazing! I also chopped up about 1/8 cup of capers, 1/2 tablespoon of dijon mustard, 1/8 teaspoon of white pepper and one egg into the meatball mix. Everyone raved about it and I’m definitely adding this to my rotation. Next time, I think I'll add some chopped spinach and parsley for greens.
Erin says
Hi Khloe, so glad everyone liked them and you made them your own! Sounds good and let me know how they come out next time with those additions!
Khloe says
This was amazing and everyone in my house loved it! I added a 1/2 teaspoon of salt to the sauce and used a whole stick of salted butter instead of 1/2 and mixed it all with a box of pasta, it came out amazing! I also chopped up about 1/8 cup of capers, 1/2 tablespoon of dijon mustard, 1/8 teaspoon of white pepper and one egg into the meatball mix.
Erin says
Hi Khloe, so happy they were a big hit and you made them your own! Thanks for sharing!! 🙂
Catherine M says
Hi, can I make this the day before? I am having a luncheon for the holidays.
Erin says
Hi Catherine, yes, of course! Let me know how they come out!
Jeanine C says
Made this recipe recently. It came out so good that it’s now in our weekly dinner rotation. Easy and fun to make.
Erin says
Hi Jeanine, so happy you liked them!!
AJ says
These were so good. Love chicken piccata and meatballs. Combining them? Perfection!
Erin says
Hi AJ, so happy you loved them!! 🙂
Charlene says
So delicious. And great for meal prep!
Erin says
Hi Charlene, so happy you liked it! 🙂
Kathleen Chickarello says
This was amazing! Everyone loved them!!
Erin says
Hi Kathleen, so happy you enjoyed them! 🙂
Liz Cheney says
Going to make these today - no egg in the chicken mixture? Thank you!
Erin says
Hi Liz, let me know how they come out and correct, no egg.
Kimberly Greis says
Made this for the first time , loved it . Didn’t change a thing… the sauce was perfect! It’s a keeper !
Erin says
Hi Kimberly, so glad you enjoyed them! 🙂
Dana Carfaro says
This is a go-to in our house! The whole family absolutely loves this recipe, even our 1 & 3 year olds. It is easy to make and absolutely delicious. Thank you!
Erin says
Hi Dana, so happy everyone loves them so much! 🙂
Susan says
This was stellar! My husband thought it tasted like it was more work than it was.
Excellent easy dinner. Thank you ☺️
Erin says
Hi Susan, so glad you both enjoyed them!! 🙂
Nancy says
My husband usually makes this with chicken breast, so I was excited to try with meatballs. I used less capers (1T) & brine (1/2 T) due to family preference, used olive oil instead of butter and added leftover corn to the sauce. As was suggested by someone, I undercooked the meatballs and finished it in the sauce. Checked tempt to make sure it was cooked. Added some additional seasoning. Forgot to add white wine (which I'll do next time). Turned out wonderful. No leftovers. A keeper! Thanks for a great recipe.
Erin says
Hi Nancy, so glad you all loved it and made it your own! Thanks for sharing!! 🙂
Katie says
This was delicious!! I subbed one of the tablespoons of caper brine for 1 tbsp of white wine (I used pinot grigio) so 1 tbsp of brine and 1 tbsp of wine and that sauce was perfection! Of course, folks that don't want to use alcohol in cooking can just use the brine and I'm sure its just as tasty! My meatballs did come out a teensy it dry and a little under salted but I'm chalking that up to it being my first time making this. I think next time I'll just add a little more seasoning to the meatballs and take a little less time browning them in that first go around in the pan and they'll be perfect. I served over mashed potatoes and it was incredible! I'll definitely be making them again, maybe with pasta or with potatoes again it was sooooo good!
Erin says
Hi Katie, so happy you loved them and made them your own! 🙂
Lizzie says
I made this into a lasanga rather than meatballs. I just followed the receipe and instead of rolling them into meatballs, I used the mixture in lieu of a beef and tomato sauce. I made a ricotta cheese, egg and parmesan cheese mixture and alternated with layers of fresh lasanga sheets and baby spinach leaves and then topped it with a load of grated cheese and put it in the oven at 180 for 30 minutes. It was delicious. I am a HUGE fan of capers and incorporating them into this delicious recipe instead of just eating them out of the jar was such a lovely idea. Thank you <3
Erin says
Hi Lizzie, so glad you loved it and made it your own! Such a great idea!! 🙂