Chicken Piccata Meatballs

These Chicken Piccata Meatballs are a fun twist on the classic Italian dish, featuring tender, juicy chicken meatballs simmered in a bright and tangy lemon-butter caper sauce. This easy 30-minute dinner is family-friendly, restaurant-worthy, and freezer-friendly!

Why You’ll Love This Recipe

• Weeknight fast: Ready in 30 minutes.

• Family-friendly: Uses simple, everyday ingredients.

• Meal-prep friendly: Meatballs freeze beautifully.

• Classic with a twist: Combines comforting meatballs with bright Italian flavors.

Ingredients

Meatballs

• 1 lb ground chicken (or ground turkey)

• ½ cup Italian seasoned breadcrumbs (or your favorite)

• ¼ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, finely minced

• 2 Tbsp fresh parsley, finely minced

• 1 tsp onion powder

• 1 tsp salt (or to taste)

• ½ tsp freshly ground black pepper (or to taste)

• 2 Tbsp olive oil (or as needed for sautéing)

Lemon Butter Sauce

• 2 Tbsp olive oil

• 2 Tbsp unsalted butter

• 2 cloves garlic, finely minced (use more if you love garlic)

• 1 ⅓ cups chicken broth

• ¼ cup freshly squeezed lemon juice

• 2 Tbsp capers, drained

• ½ tsp salt (adjust depending on broth)

• ¼ tsp freshly ground black pepper

• Fresh parsley, finely minced, for garnish (optional)

Directions

1. Make the meatballs:

   • In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, onion powder, salt, and pepper. Mix gently until combined (don’t overmix).

   • Use a 2-Tbsp scoop to form 1½-inch meatballs. Roll between hands to smooth (lightly oiling hands helps prevent sticking).

2. Cook the meatballs:

   • Heat 2 Tbsp olive oil in a large skillet over medium-high heat.

   • Add meatballs in batches (don’t overcrowd) and cook 6–8 minutes, turning often, until golden brown and cooked through.

   • Transfer to a plate and set aside.

3. Make the sauce:

   • In the same skillet, add 2 Tbsp olive oil and 2 Tbsp butter. Melt, scraping up browned bits for flavor.

   • Stir in garlic and cook 1 minute until fragrant.

   • Add chicken broth, lemon juice, capers, salt, and pepper. Simmer 3–4 minutes until slightly reduced.

4. Finish the dish:

   • Return meatballs to skillet. Spoon sauce over tops and simmer 2–3 minutes until warmed through and coated in sauce.

   • Taste and adjust seasoning (more lemon for brightness, red pepper flakes for heat, or extra broth if you want more sauce).

5. Serve:

   • Garnish with fresh parsley and serve immediately with pasta, rice, or crusty bread.

Servings & Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Cheesy upgrade: Add cubes of mozzarella inside the meatballs for a melty surprise.

• Gluten-free: Use almond flour or gluten-free breadcrumbs.

• Low-carb: Serve over zucchini noodles or cauliflower rice.

• Vegetarian: Swap chicken for plant-based ground “meat.”

Storage

• Refrigerate in an airtight container up to 5 days.

• Freeze meatballs (with or without sauce) for up to 3 months.

• Reheat gently on stovetop or in the microwave with a splash of broth.

Nutrition (per serving)

• Calories: 534

• Protein: 32g

• Carbs: 15g

• Fat: 37g

• Fiber: 1g

• Sugar: 2g

• Sodium: 1567mg

Conclusion

These Chicken Piccata Meatballs are a fresh, lemony, and savory twist on classic chicken piccata. Juicy meatballs paired with a buttery lemon-caper sauce make for a simple yet elegant dinner you’ll want to put on repeat.

Chicken Piccata Meatballs

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These Chicken Piccata Meatballs are a fun twist on the classic Italian dish. Tender, juicy chicken meatballs are simmered in a bright, tangy lemon-butter sauce with capers. Ready in just 30 minutes, they’re easy enough for weeknights but taste restaurant-worthy! Freezer-friendly, so you can double the batch and save half for later.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

• Meatballs:
• 1 pound ground chicken (or ground turkey)
• 1/2 cup breadcrumbs (Italian seasoned or your favorite)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, finely minced
• 2 tablespoons fresh parsley, finely minced
• 1 teaspoon onion powder
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 2 tablespoons olive oil (or as needed for sautéing)
• Lemon Butter Sauce:
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, finely minced (use more if desired)
• 1 1/3 cups chicken broth
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons capers, drained
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• Fresh parsley, finely minced (optional, for garnish)

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Instructions

1. Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, onion powder, salt, and pepper. Mix gently until just combined; do not overwork.
2. Using a 2-tablespoon scoop, form meatballs about 1 1/2 inches in diameter. Roll gently between your hands to smooth. Tip: Lightly moisten hands with oil or water to prevent sticking.
3. Heat olive oil in a large skillet over medium-high heat. Cook meatballs for 6–8 minutes, turning often, until golden brown and cooked through (165°F internal temperature). Do not overcrowd the pan—cook in batches if needed. Remove meatballs to a plate.
4. Make the sauce: In the same skillet, add olive oil and butter. Once melted, scrape up browned bits from the bottom of the pan. Add garlic and cook 1 minute until fragrant.
5. Stir in chicken broth, lemon juice, capers, salt, and pepper. Simmer uncovered for 3–4 minutes until slightly reduced.
6. Return meatballs to the skillet, toss in the sauce, and simmer for 2–3 minutes to warm through and absorb flavor.
7. Taste sauce and adjust seasoning with extra lemon juice, salt, pepper, or red pepper flakes if desired.
8. Garnish with fresh parsley and serve immediately.

Notes

• Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
• Store leftovers airtight in the fridge for up to 5 days or freeze up to 3 months.
• To reheat: Warm gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.

• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Skillet
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 534
• Sugar: 2g
• Sodium: 1567mg
• Fat: 37g
• Saturated Fat: 11g
• Unsaturated Fat: 24g
• Trans Fat: 0.3g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 345mg