Description
This Chicken Piccata Meatballs recipe features tender ground chicken meatballs cooked to golden perfection, then simmered in a tangy, buttery lemon-caper sauce. Perfect served over pasta or rice, this dish combines bright citrus flavors with savory richness for an easy yet elegant meal ready in 40 minutes.
Ingredients
Scale
For the Meatballs
- 1 lb ground chicken
- ¼ cup grated Parmesan cheese
- ⅔ cup panko breadcrumbs
- ½ teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon lemon zest
For Cooking
- 2 tablespoons olive oil
- ½ stick (4 tablespoons) butter
- 3 cloves garlic, minced
For the Sauce
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¼ cup capers plus 2 tablespoons caper brine
- ¼ cup lemon juice
Instructions
- Make Meatballs: In a large bowl, combine the ground chicken, grated Parmesan cheese, panko breadcrumbs, salt, 4 cloves of minced garlic, and lemon zest. Mix everything thoroughly until well combined. Shape the mixture into small meatballs, approximately 2 tablespoons each, ensuring they are uniform for even cooking.
- Brown Meatballs: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches to avoid overcrowding. Cook the meatballs until they are browned on all sides and cooked through inside. Remove the browned meatballs from the skillet and set them aside on a plate.
- Make Sauce: Using the same skillet, melt the butter over medium heat. Add the remaining 3 cloves of minced garlic and sauté until fragrant. Whisk in the flour to create a roux, cooking it for about a minute. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Add the capers, caper brine, and lemon juice. Allow the sauce to simmer and thicken for about 6 to 7 minutes while stirring occasionally.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet with the thickened sauce. Let them simmer gently for 5 to 6 minutes, allowing the meatballs to absorb the flavorful sauce and heat through completely.
- Serve: Serve the chicken piccata meatballs hot, spooning extra sauce over the top. They pair wonderfully with pasta, rice, or a light salad for a complete meal.
Notes
- For best results, ensure meatballs are uniform in size for even cooking.
- Use fresh lemon zest and juice for the brightest flavor.
- Capers provide a salty, tangy punch—rinse them if you prefer a milder taste.
- You can substitute ground turkey for chicken if desired.
- Leftover meatballs keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
