Fun and flavorful twist on the classic Italian dish — These Chicken Piccata Meatballs! Devilishly delicious chicken meatballs infused with garlic, Parmesan and lemon zest simmer in a bright, tangy sauce composed of capers, lemon juice and just a touch of butter. It’s an irresistible combination of flavors that you can whip together in 30 minutes. Serve these meatballs with pasta, rice, or on their own for a filling, tangy meal that will please the crowd!
I love cooking these Chicken Piccata Meatballs for a quick weeknight dinner or a special weekend meal. The meatballs are juicy and delicious on their own, but when you toss them with the silky, lemony sauce (it could be a meal of its own) it’s heavenly. The capers provide a lovely brininess, and fresh lemon zest enlivens everything. Are you ready to prepare your favorite new chicken recipe? Let’s get started!
Why You’ll Love This Recipe
So Fast and So Easy: Ready in 30 minutes, with ingredients you likely have.
Deliciously Tangy Sauce: The piccata sauce is lemony, buttery and full of flavor, pairing perfectly with the chicken meatballs.
Serve it with pasta, rice or some crusty bread to soak up all that good sauce.
Kid-Friendly: These meatballs are a big hit with kids and adults!
Key Ingredients
For the Meatballs:
Ground Chicken: Ground chicken is a leaner, lighter option, making it the perfect base for these tender meatballs.
Parmesan Cheese: Imparts a nutty, salty flavor in the meatballs.
Panko Breadcrumbs: Binds the meatballs while adding to their light, airy texture.
Garlic: Minced fresh garlic gives the meatballs a big punch of flavor.
Angel Hair : A small, thick noodle that hovers between a strand of spaghetti and a feat in animatronics.
For the Piccata Sauce:
Butter: Adds depth to the sauce.
Garlic: For bold aromatic flavor in the sauce.
Chicken Broth: Provides the foundation of the sauce, making it savory and flavorful.
Capers: Salty, briny capers and their brine lend a tangy element to the sauce.
Lemon juice: The star of the piccata sauce, bringing bright acidity and freshness.
Full ingredient quantities and instructions in the recipe card below
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How to Prepare Chicken Piccata Meatballs
Prepare the Meatball Mixture
In a big bowl, mix ground chicken, grated Parmesan cheese, panko breadcrumbs, salt, minced garlic and lemon zest. Mix using your hands or a spatula until everything is evenly combined.
Shape the Meatballs
Then scoop about 2 tablespoons chicken mixture at a time and roll into a ball. Continue until all of the mixture is used. You will have about 18–20 meatballs, depending on size.
Cook the Meatballs
In a large saucepan or skillet over medium-high heat, heat. Pour in olive oil and let it heat up. Add the meatballs to the pan and do not crowd. Cook the meatballs, rolling them every few minutes and searing them on all sides, until they are golden-brown, about 6 to 7 minutes total. Remove the cooked meatballs to a plate, and reserve.
Make the Piccata Sauce
In the same pan, turn heat to med and add butter. When melted, add the rest of the minced garlic and sauté until fragrant, about 1 minute more. Add a sprinkle of flour and whisk to combine, making a roux. It also helps to thicken the sauce.
Gradually whisk in chicken broth and smooth out any lumps. Then add the capers, with 2 tablespoons caper brine and lemon juice. Whisk constantly and allow to simmer for 6-7 minutes until thickened.
Return the Meatballs to the Sauce
Add the browned meatballs back to the pan and spoon some of the sauce over each. Cover the pan and simmer the meatballs in the sauce for another 5-6 minutes, allowing the flavors to meld and the meatballs heat through, dusted.
Serve
Take the pan off the heat and sprinkle with chopped parsley for some color. Serve the meatballs on pasta, rice, or with crusty bread to soak up all that glorious sauce. Enjoy!
Tips for Success
- Don’t Over-Mix the Meatball Mixture: The more you mix it, the denser your meatballs will be. Mix the ingredients just until they are combined.
- Check with Meat Thermometer: If you want to cook meatballs perfectly, the inner temperature should be 165 degrees Fahrenheit.
- Capers and Brine: Please do not skip the caper brine; it adds another layer of tangy, salty flavor to the sauce.
Serving Suggestions
These Chicken Piccata Meatballs are super versatile. Here are some thoughts on how to serve them:
- Over Pasta: Serve the meatballs and sauce over spaghetti, linguine or fettuccine for a one-dish dinner.
- With Rice: Ladle the meatballs and sauce over steamed white or brown rice, for a lighter option.
- On Their Own: Serve the meatballs as a protein-rich snack or appetizer.
- With Crusty Bread: Pair it with a side of crusty bread for tissueing up all that lemony, buttery sauce.
- With Vegetables: Serve with steamed asparagus, roasted broccoli and/or a fresh green salad.
Storage and Reheating Tips
- Refrigeration: Refrigerate any leftovers in an airtight container for 3 days.
- Freezing: Meatballs, with sauce, can be frozen in a freezer-safe container so long as it’s not touching the sides or lid, up to 3 months. Slow-thaw in the fridge overnight, and reheat.
- To heat up: Gently reheat in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce if necessary.
Variations and Modifications
Ground Turkey Piccata Meatballs: Substitute ground chicken with ground turkey for a texture and taste that is similar.
Gluten-Free Meatballs: Use gluten-free breadcrumbs and flour to make this dish gluten free.
Spicy Piccata Meatballs: Add a pinch of red pepper flakes to the meatball mix or the sauce to bring the heat.
Herbed Meatballs: Mix in fresh or dried herbs, such as basil, oregano, or thyme, into the meatball mixture for added flavor.
Final Thoughts
These Chicken Piccata Meatballs are a fun twist on the classic chicken piccata! The meatballs are light and flavorful, and the zingy, buttery sauce is brimming with brightness from the lemon and capers. It’s a dish that will wow your guests — or your family if you’re making it for dinner.
And do enjoy every zesty, garlicky bite! 🍋🧄
Chicken Piccata Meatballs
Ingredients
- 1 lb ground chicken
- 1/4 cup grated Parmesan cheese
- 2/3 cup panko breadcrumbs
- 1/2 tsp salt
- 4 cloves garlic minced, for the meatballs
- 1 tbsp lemon zest
- 2 tbsp olive oil for cooking the meatballs
- 1/2 stick butter for the sauce
- 3 cloves garlic minced, for the sauce
- 1 tbsp flour for thickening the sauce
- 1 cup chicken broth
- 1/4 cup capers
- 2 tbsp caper brine
- 1/4 cup lemon juice freshly squeezed
Instructions
- In a large bowl, combine ground chicken, grated Parmesan cheese, panko breadcrumbs, salt, minced garlic, and lemon zest. Mix until just combined.
- Use 2 tablespoons of the mixture at a time to form small meatballs.
- Heat a large saucepan over medium-high heat and add the olive oil. Once hot, add the meatballs and cook, turning occasionally, for about 6 minutes until browned on all sides. Remove the meatballs from the pan and set aside.
- In the same pan, add butter and minced garlic. Cook for 1-2 minutes until the garlic is fragrant.
- Whisk in flour and cook for another 1-2 minutes to form a roux.
- Slowly whisk in chicken broth, followed by capers, caper brine, and lemon juice. Let the sauce simmer for 6-7 minutes until slightly thickened.
- Add the meatballs back to the pan and cook for another 5-6 minutes, spooning sauce over them to coat evenly.
- Serve the meatballs over pasta, rice, or as-is, and enjoy!