Why You’ll Love This Recipe

Chicken Piccata Meatballs combine the comfort of tender, juicy chicken meatballs with the bright, zesty flavors of classic piccata sauce. Served in a buttery lemon-caper sauce, these meatballs are perfect for a light dinner, elegant appetizer, or as a twist on traditional Italian fare. They offer the richness of chicken with a burst of citrus and brine that’s both refreshing and satisfying.

ingredients

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

ground chickenbreadcrumbsParmesan cheeseegggarlicpowderonion powdersalt and pepperolive oilbutterchicken brothlemon juicelemon zestcapersfresh parsley

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.

Form the mixture into small meatballs and place them on the prepared baking sheet.

Bake the meatballs for 15-18 minutes or until cooked through and lightly golden.

In a large skillet, melt butter with olive oil over medium heat.

Add chicken broth, lemon juice, lemon zest, and capers. Bring to a simmer and cook for 3-4 minutes to allow the flavors to meld.

Add the cooked meatballs to the sauce and simmer for another 3-5 minutes, spooning sauce over the meatballs to coat them.

Garnish with fresh parsley before serving.

Servings and timing

This recipe yields approximately 20 meatballs.Serving size: 4-5 meatballs per personPreparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Swap ground chicken for ground turkey if preferred.

Add a splash of white wine to the sauce for depth of flavor.

Serve over pasta, rice, or mashed potatoes for a hearty meal.

Add chili flakes to the sauce for a touch of heat.

Mix in a bit of Dijon mustard for a tangy twist.

storage/reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over low heat or microwave until warmed through.For longer storage, freeze cooked meatballs and sauce separately for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prep and refrigerate the raw meatballs up to a day in advance or freeze them uncooked for later use.

Can I use store-bought meatballs?

You can, but the homemade version better captures the flavors of Chicken Piccata.

Is this recipe gluten-free?

Use gluten-free breadcrumbs to make it gluten-free.

What sides pair well with Chicken Piccata Meatballs?

They pair well with pasta, roasted vegetables, rice pilaf, or a light salad.

How do I keep the meatballs from drying out?

Don’t overbake them and avoid overmixing the meat mixture.

Can I make this dairy-free?

Omit the Parmesan or use a dairy-free alternative, and swap butter for a dairy-free version.

Do I need fresh lemons?

Fresh lemons are best for both juice and zest, providing the signature bright flavor.

What type of capers should I use?

Nonpareil capers are small and tender, ideal for this dish.

Conclusion

Chicken Piccata Meatballs bring a fresh and flavorful twist to weeknight dinners or special occasions. With their juicy texture and vibrant sauce, they’re sure to become a go-to favorite for those who love a balance of comfort and zesty brightness. Serve them up with your favorite side and enjoy a dish that feels both classic and new.