Chicken Piccata Meatballs combine the perfect bite-sized flavors of tender chicken mixed with bright lemon, briny capers, and a buttery sauce. These little meatballs pack all the classic piccata taste but in a fun and easy-to-eat form. They’re juicy on the inside with just the right hint of tang that makes your taste buds happy.
I love making these meatballs because they feel fancy without being complicated. The sauce comes together quickly, and the lemon really brightens everything up. I usually make a big batch so everyone can grab a few and keep coming back for more. Plus, these meatballs freeze well, which means they’re great for quick dinners during busy weeks.
My favorite way to enjoy Chicken Piccata Meatballs is over a bowl of simple pasta or creamy mashed potatoes. Sometimes I even serve them with crusty bread to soak up the extra sauce. They always get requests for seconds at my house, and seeing everyone enjoy their plates is the best part of cooking this dish.
Key Ingredients & Substitutions
Ground Chicken: Using ground chicken keeps the meatballs light and tender. If you want a richer flavor, ground turkey or a mix of chicken and pork work well too.
Breadcrumbs: I prefer panko because it makes the meatballs less dense and gives a nice texture. You can use regular breadcrumbs or gluten-free ones if needed.
Parmesan Cheese: Adds a subtle salty and nutty flavor. If you don’t have Parmesan, Pecorino Romano or even a bit of Asiago can be good substitutes.
Lemon Juice: This is the star of the piccata sauce. Freshly squeezed lemon juice brightens the dish perfectly. Bottled lemon juice works in a pinch but fresh always tastes better.
Capers: These give that signature tangy pop. If you don’t have capers, green olives chopped finely can be a mild alternative.
How Do I Get the Meatballs Nice and Tender Without Falling Apart?
Chicken is lean, so the challenge is keeping tender meatballs that hold together well. Here are my tips:
- Don’t overmix the meat mixture. Combine the ingredients gently until just mixed to avoid tough meatballs.
- Add breadcrumbs and an egg for binding. Panko breadcrumbs work best for moisture and lightness.
- Lightly dredge the meatballs in flour before browning. This adds a slight crust that helps keep them intact in the sauce.
- Cook meatballs over medium heat, turning gently. This browns the outside and seals in moisture.
Following these steps will give you juicy, tender meatballs that stay together nicely while simmering in the lemony piccata sauce.
Equipment You’ll Need
- Large mixing bowl – I like to use a spacious bowl for mixing the meatball ingredients easily.
- Mixing spoon or hands – to gently combine everything without overworking the meat.
- 1 ½-inch scoop or spoon – for portioning the meat mixture into evenly-sized meatballs.
- Large skillet or sauté pan – ideal for browning the meatballs and making the sauce in one pan.
- Meat thermometer – to ensure the meatballs are cooked through to 165°F (75°C).
- Plate lined with paper towels – for draining excess oil after browning the meatballs.
Flavor Variations & Add-Ins
- Swap ground chicken for turkey or beef for different flavors and textures.
- Add chopped fresh herbs like basil or oregano to the meat mixture for extra aroma.
- Replace capers with chopped green olives for a milder, salty flavor.
- Mix in a touch of crushed red pepper flakes to add a bit of heat to the sauce.
Chicken Piccata Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion, divided
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour (for coating meatballs, optional)
For The Piccata Sauce:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion (if additional onion desired, otherwise use what’s left from above)
- 1/2 cup chicken broth or stock
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 tablespoons capers, drained
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, for a total of around 35 minutes from start to finish. It’s quick enough for a weeknight dinner but tasty enough to impress guests.
Step-by-Step Instructions:
1. Make The Meatballs:
In a large bowl, mix the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, 1/4 cup chopped onion, 2 tablespoons parsley, salt, and pepper. Stir gently until everything is just combined. Avoid overmixing to keep the meatballs tender.
2. Shape The Meatballs:
Roll the mixture into 1 ½-inch meatballs. For a nice crust, lightly coat each one with flour if you’d like.
3. Brown The Meatballs:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the meatballs in batches to avoid crowding. Turn them carefully and brown all sides, about 4-5 minutes total. Remove the browned meatballs and set them aside.
4. Prepare The Sauce:
In the same skillet, add 2 tablespoons butter and 2 tablespoons olive oil. Sauté the remaining chopped onion until soft, about 2-3 minutes.
5. Add The Liquid Ingredients:
Pour in the chicken broth, lemon juice, and capers. Bring everything to a gentle simmer, scraping the pan to loosen any tasty browned bits.
6. Simmer The Meatballs:
Return the meatballs to the skillet with the sauce. Spoon the sauce over them and simmer for 6-8 minutes, or until fully cooked through (internal temperature of 165°F/75°C).
7. Finish The Sauce:
Stir in the last tablespoon of butter and sprinkle in the chopped parsley. Taste and season with salt and pepper as needed.
8. Serve:
Garnish with lemon slices and a little extra parsley. These meatballs are delicious served over pasta, mashed potatoes, or with crusty bread for dipping into that lemony sauce.
Can I Use Frozen Ground Chicken for These Meatballs?
Yes, but be sure to fully thaw the ground chicken in the refrigerator overnight before using. This helps with even mixing and cooking.
How Can I Make These Meatballs Gluten-Free?
Swap regular breadcrumbs for gluten-free breadcrumbs or use crushed gluten-free crackers. Also, make sure the chicken broth is gluten-free to keep the sauce safe for gluten sensitivities.
Can I Make Chicken Piccata Meatballs Ahead of Time?
Absolutely! You can prepare and brown the meatballs in advance, then store them in an airtight container in the fridge for up to 2 days. When ready, just warm the sauce and simmer the meatballs until heated through.
How Do I Store and Reheat Leftovers?
Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or microwave in short bursts, stirring occasionally to warm evenly without drying out.