These Chicken Piccata Meatballs are a fun and flavorful twist on the classic Italian dish! Tender, juicy chicken meatballs are infused with garlic, Parmesan, and lemon zest, then simmered in a bright, tangy sauce made with capers, lemon juice, and a touch of butter. It’s an irresistible combination of flavors that’s ready in just 30 minutes. Serve these meatballs over pasta, rice, or enjoy them on their own for a satisfying, zesty meal that’s sure to impress!
I love making these Chicken Piccata Meatballs for a quick weeknight dinner or a special weekend meal. The meatballs are tender and flavorful on their own, but when you pair them with the silky, lemony sauce, it’s a match made in heaven. The capers add a delightful brininess, and the fresh lemon zest brings everything to life. Ready to make your new favorite chicken dish? Let’s get started!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes with simple ingredients you probably already have.
- Deliciously Tangy Sauce: The lemony, buttery piccata sauce is packed with flavor and complements the chicken meatballs perfectly.
- Versatile: Serve over pasta, rice, or with crusty bread to soak up all that delicious sauce.
- Kid-Friendly: These meatballs are a hit with both kids and adults alike!
Key Ingredients
For the Meatballs:
- Ground Chicken: Lean and light, ground chicken is the perfect base for these tender meatballs.
- Parmesan Cheese: Adds a nutty, salty flavor to the meatballs.
- Panko Breadcrumbs: Helps bind the meatballs while keeping them light and airy.
- Garlic: Minced fresh garlic infuses the meatballs with robust flavor.
- Lemon Zest: Adds a fresh, zesty note that brightens up the meatballs.
For the Piccata Sauce:
- Butter: Creates a rich base for the sauce.
- Garlic: Adds depth and aromatic flavor to the sauce.
- Chicken Broth: Forms the bulk of the sauce, making it savory and flavorful.
- Capers: Briny capers and their brine add a tangy, salty element to the sauce.
- Lemon Juice: The star of the piccata sauce, adding bright acidity and freshness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How to Make Chicken Piccata Meatballs
1. Prepare the Meatball Mixture
In a large bowl, combine ground chicken, grated Parmesan cheese, panko breadcrumbs, salt, minced garlic, and lemon zest. Use your hands or a spatula to mix everything together until well combined.
2. Shape the Meatballs
Scoop about 2 tablespoons of the chicken mixture at a time and roll it into a ball. Repeat until all the mixture is used up. You should have about 18-20 meatballs, depending on the size.
3. Cook the Meatballs
Heat a large saucepan or skillet over medium-high heat. Add olive oil and let it get hot. Place the meatballs in the pan, making sure not to overcrowd them. Cook the meatballs, turning every few minutes, until they are golden-brown on all sides, about 6-7 minutes total. Transfer the cooked meatballs to a plate and set aside.
4. Make the Piccata Sauce
In the same pan, reduce the heat to medium and add butter. Once melted, add the remaining minced garlic and sauté for about 1 minute until fragrant. Sprinkle in flour and whisk to combine, forming a roux. This will help thicken the sauce.
Slowly whisk in chicken broth, making sure there are no lumps. Then add the capers along with 2 tablespoons of caper brine and lemon juice. Continue to whisk and let the sauce simmer for 6-7 minutes until it thickens slightly.
5. Add the Meatballs Back to the Sauce
Place the cooked meatballs back into the pan, spooning some of the sauce over them. Cover the pan and let the meatballs simmer in the sauce for another 5-6 minutes, allowing the flavors to meld together and the meatballs to heat through.
6. Serve
Remove the pan from the heat and garnish with chopped parsley for a pop of color. Serve the meatballs over pasta, rice, or with crusty bread to soak up all that delicious sauce. Enjoy!
Tips for Success
- Don’t Over-Mix the Meatball Mixture: Over-mixing can make the meatballs dense. Combine the ingredients just until everything is incorporated.
- Use a Meat Thermometer: For perfectly cooked meatballs, the internal temperature should reach 165°F.
- Capers and Brine: Don’t skip the caper brine—it adds an extra layer of tangy, salty flavor to the sauce.
Serving Suggestions
These Chicken Piccata Meatballs are incredibly versatile. Here are some ideas for serving them:
- Over Pasta: Serve the meatballs and sauce over spaghetti, linguine, or fettuccine for a complete meal.
- With Rice: Spoon the meatballs and sauce over steamed white or brown rice for a lighter option.
- On Their Own: Enjoy the meatballs as a protein-packed snack or appetizer.
- With Crusty Bread: Serve with a side of crusty bread to soak up all the lemony, buttery sauce.
- With Vegetables: Pair with steamed asparagus, roasted broccoli, or a fresh green salad for a balanced meal.
Storage and Reheating Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked meatballs and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water to loosen up the sauce if needed.
Variations and Modifications
- Turkey Piccata Meatballs: Swap ground chicken with ground turkey for a similar texture and flavor.
- 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 mixture or the sauce for a bit of heat.
- Herbed Meatballs: Add fresh or dried herbs like basil, oregano, or thyme to the meatball mixture for extra flavor.
Final Thoughts
These Chicken Piccata Meatballs are a delightful twist on the traditional chicken piccata! The meatballs are light and flavorful, and the zesty, buttery sauce is packed with brightness from the lemon and capers. This is a dish that’s sure to impress, whether you’re serving it for a family dinner or entertaining guests.
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!