Chicken Piccata Meatballs
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Chicken Piccata Meatballs are a fun twist on the classic chicken piccata recipe. Each bite is filled with bright flavors and these can be served over pasta, a salad, or as an appetizer. These tender meatballs are smothered in a piccata sauce that takes less than 30 minutes to make from start to finish.
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Chicken Piccata meatballs
These Chicken Piccata Meatballs are always a hit and have the same flavors of traditional chicken piccata, except they are made into fun-sized tender meatballs. Made with a garlicky lemon meatball mixture and then cooked in a lemon butter sauce.
Serve these juicy meatballs over your favorite pasta (angel hair pasta or spaghetti are my fav). These make a perfect meal when served with pasta, green side salad, arugula salad, or your favorite vegetable dish.
Luckily, this is a quick recipe and makes an easy meal especially for busy weeknights- you’ll want to add this to your weeknight dinner rotation. You can even make these ahead of time and just heat the meatballs when ready to serve them.
If you love meatballs, be sure to try my Mini Meatballs and Pasta dish!
Why You’ll Love This Recipe
Key ingredients
- Ground chicken: This lean meat soaks up all of the flavors perfectly. I wouldn’t sub any other meat for this since it plays a major role in creating the ultimate chicken piccata flavor.
- Capers: You can’t make the meatballs or sauce without these little guys. The capers helps add a salty burst of briny flavor- always be sure to rinse them before adding them in as the caper brine can be overpowering.
- Fresh lemons: One of the star ingredients! We use lots of fresh lemon flavor as it adds a vibrant, zesty, and fresh flavor. Be sure to use fresh lemon juice and zest to maximize the flavor.
- Garlic: Adds tons of flavor to sauce and meatballs. Add more if you want these extra garlicky.
- Egg: Helps binds the ingredients together and helps create tender chicken meatballs.
- Parmesan cheese: Use freshly grated if possible.
- Bread crumbs: I love using the Italian seasoned breadcrumbs because it adds more flavor. You could also use plain or Panko breadcrumbs.
- Seasonings: We use garlic powder, onion powder, Italian seasoning, salt and black pepper to add flavor.
- Fresh parsley: Adds a pop of color and freshness to the meatballs, sauce, and to garnish. You can never have too much parsley!
- Chicken broth: Use regular or low sodium chicken broth.
- All purpose flour: Helps thicken the sauce.
how to make chicken piccata meatballs
Make meatballs: Preheat oven to broil and grease a baking sheet. Combine all of the meatball ingredients in a large bowl and mix with your hands or a wooden spoon. Use a mini ice cream scoop or cookie scoop to scoop meatballs into round balls.
Broil meatballs: Place on prepared baking sheet and broil for 9 minutes, then flip and broil for 2 more minutes on the other side. The tops should be a light golden brown.
Cook garlic: Add the oil, butter, and garlic to a large skillet or frying pan. Cook for 1 minute or until garlic is fragrant.
Thicken with flour: Whisk in flour until dissolved. Then add chicken broth and lemon juice. Let simmer.
Add in capers, lemon zest and parsley: Cook for another 5 minutes on low heat.
Finish cooking meatballs: Add meatballs to the sauce and cover with a lid to finish cooking for 5 more minutes. Garnish and serve over pasta or just as they are. Enjoy!
variations & tips
- Large meatballs: Instead of making these into smaller meatballs, you can make them into regular sized meatballs. Just note that you will have to cook them longer depending on the size.
- Extra tiny meatballs: You can make these even smaller if you prefer, just be sure to reduce the cooking time.
- Ground turkey: Use ground turkey instead of ground chicken if you prefer. Please note that this may change the flavor of the meatballs a bit.
- Creamy rich sauce: Add 1/4 cup of heavy cream to the sauce. Although this isn’t traditional, it will make the sauce extra decadent and creamy.
- Add heat: Add red pepper flakes or your favorite hot sauce to the meatball mixture.
- Soft and tender meatballs: Avoid tough meatballs by mixing the meatball mixture just until combined. Do not over mix.
how to serve chicken piccata meatballs
- Pasta: My favorite way to serve these piccata meatballs is on top of a bowl or dish of your favorite pasta. This makes the meal extra hearty and delicious.
- Appetizer meatballs: Serve these for a party by placing the meatballs on a serving platter with a toothpick inserted in the center. They make a perfect bite-sized app!
- Zoodles: Looking for a low-carb, high protein meal idea? Serve a hearty serving of meatballs on top of zoodles with the lemony piccata sauce.
leftovers & Storage
To Store: Place leftover chicken piccata meatballs in an airtight container or tightly sealed ziplock bag and place them in the refrigerator. They will stay fresh for up to 3 to 4 days.
To Freeze: These are perfect for freezing because they can be used for a wide variety of meals. Simply flash freeze the cooked meatballs by placing them on a baking sheet in the freezer for 1-2 hours. Once the meatballs are frozen, place them in a gallon sized ziplock freezer bag and remove as much air as you can. They will freeze well for up to 4-5 months.
HOW TO COOKE FROZEN MEATBALLS
Thaw the meatballs by letting them sit out on the counter for a few hours. Once thawed out, place on a baking sheet and bake in a 350 degree F oven for up to 10 minutes or until warmed.
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Chicken Piccata Meatballs
Ingredients
Meatballs
- 1 pound ground chicken
- 1/4 cup grated parmesan cheese
- 1/3 cup Italian seasoned bread crumbs
- 1 1/2 tablespoons chopped capers drained
- 1 whole large egg
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspopon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 2 tablespoons parsley finely chopped
- 1 teaspoon lemon zest
Piccata Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons capers drained
- toppings: grated parmesan cheese, lemon zest, parsley optional
Instructions
To make meatballs
- Preheat oven to broil and grease a baking sheet. Combine all of the meatball ingredients in a large bowl and mix with your hands or a wooden spoon. Use a mini ice cream scoop to scoop meatballs into round balls.
- Place on prepared baking sheet and broil for 9 minutes, then flip and broil for 2 more minutes on the other side.
To make piccata sauce
- Add the oil, butter, and garlic to a large skillet or frying pan. Cook for 1 minute or until garlic is fragrant.
- Whisk in flour until dissolved. Then add chicken broth and lemon juice. Let simmer.
- Add in capers, lemon zest and parsley. Cook for another 5 minutes on low heat.
- Add meatballs to the sauce and cover with a lid to finish cooking for 5 more minutes.
- Garnish and serve over pasta or just as they are. Enjoy!
