Chicken Piccata Meatballs Recipe

Introduction

Chicken Piccata Meatballs offer a fresh and zesty twist on classic Italian flavors. Tender chicken meatballs are simmered in a tangy lemon-caper sauce, making for a delicious and elegant meal that is easy enough for any weeknight.

Ingredients

• 1½ pounds ground chicken
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley (plus more for garnish)
• ½ cup Panko breadcrumbs
• 1 large egg
• ½ tablespoon lemon zest (from ½ lemon)
• 1 tablespoon olive oil (for cooking)
• 4 tablespoons unsalted butter (divided, ½ stick)
• 3 cloves garlic (minced)
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• 2 tablespoons capers (drained)
• 2 tablespoons lemon juice (from 1 lemon)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes (optional)

Instructions

1. Step 1: In a large bowl, combine ground chicken, kosher salt, black pepper, garlic powder, chopped parsley, Panko breadcrumbs, egg, and lemon zest. Mix until all ingredients are evenly incorporated.
2. Step 2: Using a 1½-tablespoon-sized scoop or your hands, form the mixture into 12 evenly sized meatballs.
3. Step 3: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the meatballs in batches, avoiding overcrowding. Brown them for 4 to 5 minutes, then remove and set aside on a plate.
4. Step 4: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and whisk continuously for 1 minute to create a roux.
5. Step 5: Slowly pour in the chicken broth while whisking to prevent lumps. Add the capers, lemon juice, kosher salt, black pepper, and crushed red pepper flakes if using. Stir well to combine.
6. Step 6: Return the meatballs to the skillet, reduce the heat to medium, and simmer for 5 minutes, allowing the meatballs to cook through and absorb the sauce flavors.
7. Step 7: Add the remaining 3 tablespoons of cold butter to the skillet. Let it melt into the sauce while gently swirling the pan to create a glossy finish.
8. Step 8: Garnish the meatballs with additional chopped parsley before serving for a fresh, vibrant touch.

Tips & Variations

• For extra moisture, add a splash of milk to the meatball mixture before cooking.
• Substitute ground turkey if you prefer a leaner option.
• If you like a spicier sauce, increase the crushed red pepper flakes to taste.
• Serve over pasta, rice, or with crusty bread to soak up the delicious piccata sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce’s texture and flavor. Avoid microwaving to prevent drying out the meatballs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs up to a day in advance. Store them covered in the refrigerator and cook them as directed when ready.

Can I freeze the meatballs?

Absolutely. Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag. They can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating in the sauce.

Chicken Piccata Meatballs Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

Chicken Piccata Meatballs are tender, flavorful ground chicken meatballs cooked in a tangy and buttery lemon-caper sauce. This dish combines the delicate flavors of chicken with the classic piccata ingredients for a quick and elegant stovetop meal that’s perfect for weeknight dinners or entertaining guests.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 meatballs (serves 4) 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meatballs

• 1½ pounds ground chicken
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley (plus more for garnish)
• ½ cup Panko breadcrumbs
• 1 large egg
• ½ tablespoon lemon zest (from ½ lemon)

Sauce

• 1 tablespoon olive oil (for cooking)
• 4 tablespoons unsalted butter (divided; ½ stick)
• 3 cloves garlic (minced)
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• 2 tablespoons capers (drained)
• 2 tablespoons lemon juice (from 1 lemon)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes (optional)

Instructions

1. Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, kosher salt, freshly ground black pepper, garlic powder, chopped fresh parsley, Panko breadcrumbs, egg, and lemon zest. Mix well until all ingredients are evenly incorporated.
2. Shape the Meatballs: Using a 1½-tablespoon cookie scoop or your hands, form the mixture into 12 uniform meatballs to ensure even cooking.
3. Heat the Skillet: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow it to heat until shimmering.
4. Brown the Meatballs: Add the meatballs in batches to the hot skillet, making sure not to overcrowd. Brown them for 4-5 minutes, turning as needed to develop a golden crust. Remove browned meatballs to a plate.
5. Prepare the Sauce Base: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds or until fragrant, being careful not to burn it.
6. Make the Roux: Sprinkle 1 tablespoon of all-purpose flour over the garlic and butter mixture, whisking constantly for 1 minute to cook out the raw flour taste.
7. Add Chicken Broth: Slowly whisk in 1 cup of low-sodium chicken broth to the roux, stirring continuously to avoid lumps and to create a smooth sauce.
8. Season the Sauce: Stir in the capers, lemon juice, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and optional ½ teaspoon crushed red pepper flakes to the sauce. Mix well.
9. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, reduce the heat to medium, and let them cook in the sauce for 5 minutes so they finish cooking through and absorb the flavors.
10. Finish the Sauce: Add the remaining 3 tablespoons of cold unsalted butter to the skillet. Allow it to melt gradually into the sauce, stirring gently to create a rich and glossy finish.
11. Garnish and Serve: Sprinkle additional chopped fresh parsley over the meatballs for a fresh, vibrant finish. Serve immediately while warm.

Notes

• For best results, use fresh parsley and freshly squeezed lemon juice to enhance the bright flavors.
• Do not overcrowd the pan when browning meatballs; this ensures they brown evenly instead of steaming.
• Using cold butter at the end emulsifies the sauce making it silky and rich.
• The crushed red pepper flakes are optional; omit for a milder flavor.
• Serve with pasta, rice, or crusty bread to soak up the delicious piccata sauce.

Keywords: chicken piccata, meatballs, lemon caper sauce, stovetop chicken meatballs, Italian-American cuisine, ground chicken recipe