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chicken piccata meatballs
Erin Antoniak

Chicken Piccata Meatballs

4.98 from 148 votes
Mix up your regular chicken piccata with these Chicken Piccata Meatballs. Deliciously made with lemon zest, garlic, and a caper sauce!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 20 meatballs
Course: dinner, lunch, meal-prep
Cuisine: Italian
Calories: 63
Ingredients Method Nutrition Notes

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

Method
 

  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.

Nutrition

Calories: 63kcalCarbohydrates: 3gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 21mgSodium: 213mgPotassium: 136mgFiber: 0.2gSugar: 0.3gVitamin A: 14IUVitamin C: 2mgCalcium: 20mgIron: 0.4mg

Notes

  • 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.

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