This Chicken Piccata Meatballs recipe is a delicious twist on the classic chicken piccata, featuring juicy, tender meatballs in a zesty lemon and caper sauce. It’s the perfect balance of savory, tangy, and buttery flavors, making it a great dish for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Easy and flavorful – Classic piccata flavors in a simple meatball form.
- Perfectly tender meatballs – Made with Parmesan, garlic, and breadcrumbs.
- One-pan sauce – The lemon, caper, and butter sauce brings everything together.
- Great for meal prep – Can be made ahead of time and reheated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
For the Sauce:
- 1 tablespoon olive oil
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons unsalted butter
- Fresh parsley, for garnish
Directions
1. Make the Meatballs
Preheat your oven to 375°F (190°C). In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, fresh parsley, salt, and pepper. Mix until well combined.
2. Shape and Bake
Form the mixture into meatballs (about 1 to 1 ½ inches in diameter). Place them on a parchment-lined baking sheet. Bake for 20-25 minutes, or until golden brown and fully cooked.
3. Prepare the Sauce
While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add chicken broth, lemon juice, and capers, stirring to combine. Bring to a simmer for 3-4 minutes.
4. Simmer the Meatballs
Once the meatballs are cooked, transfer them to the skillet. Let them simmer in the sauce for 5-7 minutes, absorbing the flavors.
5. Finish and Serve
Stir in the butter until melted and the sauce is smooth. Garnish with fresh parsley and serve immediately.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Kcal: 280 kcal per serving
- Servings: 4 servings
Variations
- Use ground turkey – A leaner alternative to chicken.
- Make it gluten-free – Swap breadcrumbs for almond flour or gluten-free panko.
- Spicy kick – Add red pepper flakes to the sauce for heat.
- Extra creamy – Stir in a splash of heavy cream to the sauce.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze the meatballs and sauce separately for up to 2 months.
- Reheating: Warm in a skillet over medium heat or in the microwave.
FAQs
Can I use ground beef instead of chicken?
Yes! While traditional piccata uses chicken, you can swap in ground beef or turkey for a different twist.
What should I serve with Chicken Piccata Meatballs?
These meatballs pair well with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
Can I make this recipe ahead of time?
Yes! You can prep and bake the meatballs in advance, then simmer them in the sauce before serving.
Do I have to bake the meatballs?
No, you can pan-fry them in olive oil over medium heat until browned and cooked through.
Conclusion
These Chicken Piccata Meatballs bring bold, zesty flavors to a comforting and easy-to-make dish. Whether served over pasta, rice, or veggies, they’re a delicious weeknight meal that’s sure to impress. Try this recipe today for a fun twist on a classic Italian favorite!
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Chicken Piccata Meatballs
These Chicken Piccata Meatballs take the classic Italian dish and turn it into tender, juicy meatballs simmered in a bright, buttery lemon-caper sauce. Easy to make in one pan, this dish is perfect for weeknight dinners, meal prep, or a special occasion. Serve over pasta, rice, or veggies for a satisfying meal!
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Salt & pepper, to taste
For the Sauce:
- 1 tbsp olive oil
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
- Fresh parsley, for garnish
Instructions
1. Make the Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper until well combined.
2. Shape and Bake
- Form the mixture into 1 to 1½-inch meatballs and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes, until golden brown and fully cooked.
3. Prepare the Sauce
- While the meatballs are baking, heat olive oil in a large skillet over medium heat.
- Add chicken broth, lemon juice, and capers, stirring to combine.
- Simmer for 3-4 minutes to enhance flavors.
4. Simmer the Meatballs
- Transfer the cooked meatballs to the skillet.
- Let them simmer in the sauce for 5-7 minutes, allowing them to absorb the flavors.
5. Finish and Serve
- Stir in butter until melted and the sauce is smooth.
- Garnish with fresh parsley and serve immediately.
Notes
- Use Ground Turkey: A leaner alternative to chicken.
- Make it Gluten-Free: Swap breadcrumbs for almond flour or gluten-free panko.
- Spicy Kick: Add red pepper flakes to the sauce for heat.
- Extra Creamy: Stir in a splash of heavy cream for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baking & Stovetop
- Cuisine: Italian-American
