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Chicken Piccata Meatballs

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These chicken piccata meatballs are a fun twist on the classic chicken piccata. They’re tender, juicy, and smothered in a tangy lemon-butter sauce with capers. Perfect for a quick and delicious weeknight dinner.

Ingredients

Scale
  • For the Meatballs:
  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for cooking
  • For the Sauce:
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Make the meatballs: In a large bowl, combine ground chicken, panko, Parmesan, egg, garlic, lemon zest, salt, and pepper. Mix until just combined. Roll into 1-inch meatballs.
  2. Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides and cooked through (about 8-10 minutes). Remove meatballs from skillet and set aside.
  3. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for 1 minute more.
  4. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened, 2-3 minutes. Stir in lemon juice and capers.
  5. Return meatballs to the skillet. Simmer for 2-3 minutes, turning to coat in the sauce. Garnish with fresh parsley. Serve immediately.

Notes

To make this dish gluten-free, use gluten-free panko breadcrumbs and substitute the all-purpose flour with a gluten-free all-purpose flour blend. The meatballs can also be baked at 400°F for 15-18 minutes instead of pan-frying.

Nutrition

Find it online: https://cheerychop.com/chicken-piccata-meatballs-recipe/