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Chicken piccata meatballs are one of my favorite pasta dinners! These ground chicken meatballs are made with zesty lemon and breadcrumbs, then cooked in a lemon garlic sauce with capers. I love that they only take 30 minutes from start to finish—so easy! All the rich and tender flavor of chicken piccata, but super simple to throw together!
My kids are big fans of meatballs, so I’m always looking for new meatball recipes to get them excited. These chicken piccata meatballs are my latest and greatest experiment, and I truly think they’re such a success. It’s everything I love about chicken piccata wrapped up into bite-sized meatballs.
Tips for Beginners
- Meatballs can be tough for a number of reasons. Meat shrinks as it cooks, so I use binders (egg and breadcrumbs) to add mass and moisture. Be sure to add and incorporate the binders thoroughly.
- Meatballs can also get tough from being packed too tightly. When forming the meatballs, do not compress them. Instead, form them gently using as little pressure as possible. As a general rule, try to handle the meatball mixture as little as possible.
Chicken Piccata Meatballs Recipe
Equipment
- Cookie Portion Scoop
Ingredients
For the 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
- 1 tablespoon olive oil for cooking
For the Sauce
- 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
- In a large bowl, mix the ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko, egg, and lemon zest together.1½ pounds ground chicken, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, ½ cup Panko breadcrumbs, 1 large egg, ½ tablespoon lemon zest
- Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.1 tablespoon olive oil
- Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.
- Melt 1 tablespoon of butter in the same skillet. Add garlic and cook for 30 seconds or until fragrant. Add the flour and whisk for 1 minute.4 tablespoons unsalted butter, 3 cloves garlic, 1 tablespoon all-purpose flour
- Slowly whisk in the chicken broth.1 cup low-sodium chicken broth
- Add the capers, lemon juice, salt, black pepper, and red pepper flakes.2 tablespoons capers, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon crushed red pepper flakes
- Add the meatballs to the skillet, reduce the heat to medium and cook for 5 minutes.
- Add the remaining 3 tablespoons of cold butter and allow them to melt into the sauce.
- Garnish with chopped parsley.
Becky’s Tips
- To make gluten-free chicken meatballs, simply use gluten-free breadcrumbs and gluten-free 1:1 baking flour.
- Properly cooked ground chicken should read 165°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Piccata Meatballs Step by Step
Make the Meatballs: In a large bowl, mix 1½ pounds of ground chicken, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of garlic powder, 2 tablespoons of chopped fresh parsley, ½ cup of Panko breadcrumbs, 1 large egg, and ½ tablespoon of lemon zest together.
Shape the Meatballs: Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.
Brown the Meatballs: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.
Make the Sauce: Melt 1 tablespoon of butter in the same skillet. Add 3 minced cloves of garlic and cook for 30 seconds or until fragrant. Add 1 tablespoon of all-purpose flour and whisk for 1 minute. Slowly whisk in 1 cup of low-sodium chicken broth. Add 2 tablespoons of capers, 2 tablespoons of lemon juice, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, and ½ teaspoon of crushed red pepper flakes. Then, add the meatballs back to the skillet, reduce the heat to medium, and cook for 5 minutes. Add the remaining 3 tablespoons of cold unsalted butter and allow them to melt into the sauce.
Garnish with chopped parsley and enjoy!
How to Store and Reheat
Store leftover chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
Freeze chicken piccata meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These lemon and garlic chicken meatballs are delicious served over pasta, zoodles, rice, cauliflower rice, or mashed potatoes. Add a side of lemon parmesan roasted broccoli or sautéed green beans for a complete meal that’s packed full of mouth-puckering lemon flavor!
