Chicken Piccata Meatballs

These Chicken Piccata Meatballs are made with tender chicken meatballs simmered in a creamy lemon butter caper sauce. An easy weeknight dinner that delivers all the classic chicken piccata flavors you know and love.

Course Main Course

Cuisine Italian

Keyword chicken piccata meatballs

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 419kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the meatballs

1 lb ground chicken
1 large egg
1-2 cloves garlic, finely minced
1 Tbsp. finely chopped shallot
1/2 cup panko breadcrumbs
1/3 cup freshly grated Parmesan cheese
2 Tbsp. capers, finely chopped
2 Tbsp. chopped fresh parsley
1 Tbsp. lemon zest
1/2 tsp. kosher salt
1/4 tsp. freshly cracked black pepper

For the lemon butter sauce

1 Tbsp. olive oil
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup fresh lemon juice, about 1 large lemon
2-3 Tbsp. capers
2-3 Tbsp. cold unsalted butter
1/4 cup heavy cream
2 Tbsp. chopped fresh parsley
Lemon zest, optional

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Instructions

Make the meatball mixture: Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine all meatball ingredients and mix until just combined.
1 lb ground chicken, 1 large egg, 1-2 cloves garlic, 1 Tbsp. finely chopped shallot, 1/2 cup panko breadcrumbs, 1/3 cup freshly grated Parmesan cheese, 2 Tbsp. capers, 2 Tbsp. chopped fresh parsley, 1 Tbsp. lemon zest, 1/2 tsp. kosher salt, 1/4 tsp. freshly cracked black pepper
Form and bake: Form into 1-1½ inch meatballs and place on prepared baking sheet (you should get ~18-20 meatballs) Bake for 12-15 minutes Start Timer, or until lightly golden and cooked through. (165°F with a thermometer inserted)
Build the sauce: In a large sauté pan over medium heat, heat olive oil. Add garlic and sauté for ~30 seconds until fragrant. Pour in the white wine and simmer for 2-3 minutes to reduce slightly Start Timer. Add chicken broth, lemon juice, and capers. Simmer for another 3-4 minutes Start Timer
1 Tbsp. olive oil, 3 cloves garlic, 1/2 cup dry white wine, 1/2 cup chicken broth, 1/4 cup fresh lemon juice, 2-3 Tbsp. capers
Finish the sauce: Reduce the heat to low and stir in the cold butter until melted and the sauce is glossy. Stir in heavy cream and parsley. Allow it to bubble and cook together a few more minutes, taste and adjust any seasonings as desired :)
2-3 Tbsp. cold unsalted butter, 1/4 cup heavy cream, 2 Tbsp. chopped fresh parsley
Bring it all together: Add the cooked meatballs to the pan and spoon the sauce over the top. Simmer for 1-2 minutes until warmed through and the sauce has slightly thickened.Start Timer
Serve: Garnish with additional parsley and lemon zest, if desired. Serve with pasta, orzo, mashed potatoes, crust bread, etc.
Lemon zest

Notes

Turkey: Feel free to use ground turkey if that's what you have on hand.
Make it gluten-free: Use gluten-free panko breadcrumbs.
Serve it your way: These meatballs are delicious over angel hair, fettuccine, orzo, mashed potatoes, cauliflower mash, rice, or with crusty bread for soaking up the sauce.
Store: Store leftover meatballs and sauce in an airtight container for up to 4 days. Warm gently in a skillet over medium-low heat until heated through. Add a splash of chicken broth or cream if the sauce has thickened too much. You can also microwave individual portions in 30-second intervals, stirring between each, until warm.

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