Introduction:

Savor the bright, tangy flavors of Chicken Piccata Meatballs! These juicy, lemon-infused chicken meatballs are simmered in a savory caper sauce, creating a dish that’s both comforting and refreshing. Perfect for a quick weeknight dinner or a special occasion meal!

Ingredients:

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers
Lemon slices for garnish
Fresh parsley for garnish

Instructions:

In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, pepper, and oregano until well combined.
Shape the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 5-7 minutes, turning occasionally until browned and fully cooked.
Remove meatballs and set aside. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer while scraping up any browned bits.
Return meatballs to the skillet and simmer for 5 minutes, allowing the flavors to meld.
Serve hot, garnished with lemon slices and fresh parsley.

Notes:

For extra flavor, use fresh oregano instead of dried.
If the sauce is too tangy, balance it with a teaspoon of honey.
Serve with pasta, rice, or roasted vegetables for a complete meal.

Helpful Tips

Use a light touch when mixing and forming meatballs – Overmixing the ground chicken can make the meatballs dense and tough. Gently combine the ingredients until just mixed and form the meatballs with light pressure for the best texture.
Brown the meatballs for extra flavor – Searing the meatballs in olive oil creates a golden crust that enhances the overall taste. Be sure not to overcrowd the pan to allow even browning.
Deglaze the pan for a richer sauce – After cooking the meatballs, scrape up any browned bits when adding the chicken broth and lemon juice. These bits add depth and richness to the sauce, creating a more flavorful dish.

Serving Suggestions

Pair with pasta or rice – These meatballs go beautifully with buttery pasta, creamy mashed potatoes, or fluffy rice to soak up the tangy piccata sauce. A light drizzle of extra lemon juice over the top enhances the flavors.
Serve with roasted vegetables – A side of roasted asparagus, Brussels sprouts, or zucchini adds a delicious contrast to the bright and tangy sauce, making for a well-rounded meal.
Make it a sandwich – Serve the meatballs on toasted Italian bread with a spread of garlic butter and a sprinkle of Parmesan for a unique twist on a meatball sub.

Substitutions and Variations

Swap chicken for turkey – Ground turkey works just as well and offers a slightly leaner alternative while keeping the same delicious flavor and texture.
Try different citrus flavors – While lemon is classic, you can experiment with lime or even orange juice for a unique, slightly sweeter twist on the sauce.
Make it gluten-free – Use gluten-free breadcrumbs or almond flour in place of traditional breadcrumbs to make this recipe gluten-free without compromising texture or taste.

Conservation and Storage

Store leftovers in an airtight container – To keep your chicken piccata meatballs fresh, store them in an airtight container in the refrigerator for up to 4 days. The sauce helps keep them moist, but if they dry out, adding a splash of chicken broth when reheating can restore their juiciness.
Freeze for longer storage – If you want to make these ahead or save leftovers for later, freeze the cooked meatballs (without the sauce) in a single layer on a baking sheet before transferring them to a freezer-safe bag. When ready to eat, thaw overnight in the fridge and reheat in the sauce.
Reheat gently to maintain texture – Avoid microwaving at high heat, as this can dry out the meatballs. Instead, warm them in a covered skillet over low heat with a bit of extra broth or lemon juice to keep them tender and flavorful.

Common Mistakes to Avoid

Overmixing the meatball mixture – Mixing the ingredients too much can make the meatballs tough and dense. Combine everything until just incorporated to maintain a light, tender texture.
Skipping the browning step – Searing the meatballs before simmering them in the sauce adds a depth of flavor and helps them hold their shape. If skipped, they may become too soft and fall apart in the sauce.
Using too much lemon juice – While lemon is key to piccata, using too much can overpower the dish and make it overly acidic. Stick to the recommended amount and adjust slightly to taste.

Frequently Asked Questions

Can I make these meatballs ahead of time?
Yes! You can mix and shape the meatballs a day in advance and store them in the refrigerator until ready to cook. You can also fully cook them ahead of time and simply reheat them in the sauce before serving.
What can I use instead of capers?
If you don’t have capers or don’t like their briny flavor, chopped green olives or a small amount of finely diced pickles can add a similar tangy kick to the sauce.
Can I bake the meatballs instead of frying them?
Absolutely! To bake, place the meatballs on a parchment-lined baking sheet and bake at 375°F (190°C) for about 15-18 minutes or until cooked through. Then, simmer them briefly in the sauce for extra flavor.
How do I know when the meatballs are fully cooked?
The safest way is to use a meat thermometer—chicken meatballs should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut one open to check for no pink inside and clear juices.

Conclusion

Chicken Piccata Meatballs offer a delightful twist on the classic Italian dish, combining juicy, tender meatballs with a bright and tangy lemon-caper sauce. Whether served over pasta, alongside roasted vegetables, or as a hearty sandwich, this dish brings bold flavors with minimal effort. By following the tips, avoiding common mistakes, and experimenting with variations, you can create a meal that’s both delicious and versatile. Perfect for weeknight dinners or special occasions, these meatballs are sure to become a favorite at your table. Happy cooking!

Chicken Piccata Meatballs

Author: Avery
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

Ingredients

Scale

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers
Lemon slices for garnish
Fresh parsley for garnish

Instructions

In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, pepper, and oregano until well combined.
Shape the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 5-7 minutes, turning occasionally until browned and fully cooked.
Remove meatballs and set aside. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer while scraping up any browned bits.
Return meatballs to the skillet and simmer for 5 minutes, allowing the flavors to meld.
Serve hot, garnished with lemon slices and fresh parsley.

Notes

For extra flavor, use fresh oregano instead of dried.
If the sauce is too tangy, balance it with a teaspoon of honey.
Serve with pasta, rice, or roasted vegetables for a complete meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1/4 of recipe
Calories: 320 kcal
Sugar: 1g
Sodium: 720mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 28g
Cholesterol: 110mg

Keywords: Chicken Piccata Meatballs, Lemon Chicken Meatballs, Easy Chicken Meatballs, Piccata Sauce, Caper Sauce Meatballs