Ready in just 30 minutes, Chicken Piccata Meatballs are a modern twist on the classic! Tender chicken meatballs are simmered in a luscious lemon-caper sauce, perfect for serving over pasta or rice.
“These matballs were super easy and so good, I’d eat a shoe with that sauce. I tried this recipe for a Sunday dinner, but it was so quick and tasty, I’ll definitely be making it during the week. The sauce seems really versatile, too. I see a double batch in the near future to slather on fish or pork chops. I love that I had everything in my pantry except the capers. It looked pretty fancy over a plate of noodles but was so simple to make.” —Shannon, skilled home cook for over 30 years.
Recipe Rundown: What to Know
- So Flavorful: With lemon, garlic, capers and parmesan cheese.
- Quick & Easy: Made in one-pan in just 30 minutes!
- Make Ahead: Meatballs can be prepped ahead or frozen.
- Budget Friendly: Uses simple and common ingredients.
- Great Leftovers: The meatballs taste just as good reheated!
- Served Many Ways: Pairs well with pasta, rice, or veggies.
I’ve made many versions chicken meatballs, from my Asian chicken meatballs to these Greek chicken meatballs, but these zesty meatballs might just be one of my favorite! I took all of the best elements of chicken piccata and incorporated them into this easy recipe. The combination of familiar flavors in a new form was exciting… With salty capers and tender, juicy meatballs in a lemon white wine sauce, and just enough red pepper flakes to make your mouth water.
Key Ingredient Notes and Substitutions
Below you will find helpful notes and substitution options for a few key ingredients. Visit the printable recipe card below for the full ingredient list and amounts.
- Ground Chicken: Ground turkey also works, but I wouldn’t recommend making these with ground beef as it would overpower the lemon-caper sauce.
- Italian Breadcrumbs: You can swap these with plain un-seasoned or panko breadcrumbs if that’s what you have on hand. Just add a tablespoon of Italian seasonings to supplement the extra flavor.
- Parmesan Cheese: Freshly grated parmesan will yield the best flavor and texture.
- Lemons: You’ll need both the juice and zest. While you can use bottled lemon juice in a pinch, the sauce will be less flavorful, especially without the lemon zest.
- Fresh Parsley: You can use dried parsley instead, just cut the amount in half, using 1 tablespoon instead, since dried herbs are more potent than fresh.
- Dry White Wine: I use Pinot Grigio or Sauvignon Blanc, but any dry white wine will work nicely. If you prefer to avoid alcohol, use extra chicken broth and a splash of white or apple cider vinegar instead.
- Capers: Make sure to drain them well before using.
Tips for How to Make Chicken Piccata Meatballs
The ground chicken mixture will be slightly sticky, but should still hold its shape. If you find that it may be too wet, you can add a little more Italian breadcrumbs as needed. Just like when making Italian meatballs, do not over-mix or tightly pack the meatball mixture. This will create dense and rubbery meatballs.
After browning the meatballs, deglaze the pan with wine or broth to capture all the flavorful bits — they add a ton of flavor! Below is a quick recipe overview — scroll down to the printable recipe card for the full instructions.
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How To Serve Chicken Piccata Meatballs?
I highly recommend plating these meatballs over pasta, rice, or mashed potatoes (or mashed cauliflower) so you don’t waste a drop of that sauce! Of course some breadsticks or a side of crusty bread are always a good idea as well. When it comes to sides, I like to serve them alongside a green veggie like parmesan roasted broccoli, air fryer asparagus, or sauteed green beans.
What’s the best pasta to serve these with?
Spaghetti is a classic choice, but angel hair, thin spaghetti, linguini or fettuccine will all work great. You can use a more noodle style pasta as well, but I find the sauce works best on a more traditional spaghetti shaped pasta.
Frequently Asked Questions
Yes! Just use a smaller 1 tablespoon cookie scoop to make 32 1-inch sized meatballs. Keep in mind they will cook faster than the 2-inch sized meatballs.
The internal temperature should reach 165°F. Use an instant-read meat thermometer to check, or cut one open to make sure it’s no longer pink inside.
Yes, you can bake them at 400°F for about 15 to 18 minutes until cooked through. Then add them to the sauce to simmer briefly before serving. Keep in mind your sauce will be a little less flavorful as you won’t have the cooking juices from the meatballs to stir into it.
If you like a creamy sauce, add a splash of heavy cream or half and half right before adding the meatballs back in. This will also make the sauce slightly thicker, but not thick like the sauce with Swedish meatballs.
Absolutely. Prepare and roll the meatballs up to 24 hours ahead of time and tightly wrap them on a baking sheet or tray. Keep them refrigerated until ready to cook.
Yes. Cook them fully, but do not prepare them with the sauce. Instead, let them cool completely, then transfer to an airtight freezer-safe container. Freeze for up to 3 months. For best results, thaw overnight and make and simmer in a fresh lemon-caper sauce before serving.
Chicken Piccata Meatballs
Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Piccata Sauce:
- 2 tablespoons butter
- 2 teaspoons minced garlic
- ½ cup dry white wine (like pinot grigio), or more chicken broth with a splash of white or apple cider vinegar
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained
- ½ teaspoon red pepper flakes, optional
- Parmesan cheese, optional for serving
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Instructions
- Place the ground chicken, Italian breadcrumbs, Parmesan cheese, egg, garlic, lemon zest, parsley, salt and pepper into a mixing bowl. Use your hands to combine the mixture until everything is incorporated evenly.
- Using a 2-tablespoon cookie scoop, scoop and roll the meatball mixture into 2-inch meatballs, about 16 meatballs total. If you prefer, you can use a 1-tablespoon scoop and make 32 1-inch meatballs instead.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the meatballs until they form a golden crust on all sides, about 5 to 6 minutes total (or 3 to 4 minutes if you made 1-inch meatballs). Place the meatballs on a plate and set aside. It’s okay if they aren’t fully cooked through, they will cook a little more later on when simmering in the sauce.
- Using the same skillet, melt the butter and garlic over medium heat. Stir so the garlic doesn’t burn, scraping up any leftover bits from the meatballs. Add the white wine and allow it to simmer for 4 to 5 minutes, until it reduces slightly.
- Add the chicken broth, lemon juice, lemon zest, capers, and optional red pepper flakes, and simmer for another 5 minutes, until the sauce begins to thicken. If you like a thicker sauce, mix together 2 teaspoons cornstarch and 2 teaspoons water and stir it into the sauce.
- Place the meatballs back into the skillet and coat them in the sauce. Allow them to simmer in the sauce for 4 to 6 minutes, until cooked through and an internal temperature reaches 165°F.
- Serve meatballs right away with pasta, mashed potatoes, or rice. Garnish with Parmesan cheese, chopped parsley, and lemon slices if desired.
Notes
Nutrition
Categories:
More Easy Italian Chicken Recipes To Try
- Creamy garlic parmesan chicken is a low-carb dinner made with just 4 ingredients.
- Comforting chicken alfredo bake is made with three different kinds of cheeses! For a more traditional option, try this chicken alfredo!
- This one-pot chicken florentine is ready in just 30-minutes. Same with this easy lemon caper chicken recipe!
- Tender slow cooker chicken cacciatore is one of the most flavorful chicken recipes!
- Creamy chicken and gnocchi seems impressive, but it’s SO easy to make.
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