These chicken piccata meatballs take all the flavors from chicken piccata – fresh lemon, parmesan, and earthy garlic all turned into delicious meatballs! Serve with pasta, potatoes, or rice!
Who doesn’t love a fun and delicious twist on an Italian classic?
These chicken piccata meatballs are packed full of protein with the use of ground chicken, and have all of the delicious flavors of traditional Italian chicken piccata – fresh lemon zest, earthy garlic, olive oil, and parmesan cheese – all rolled up into versatile meatballs!
The meatballs are then coated in a luscious sauce with butter, capers (and their brine,) lemon juice, and heavy cream, tossed altogether, and served with pasta.
This meal is fitting for a fancy dinner for friends or as an easy meal prep at the beginning of the week!
Trust me, these chicken piccata meatballs are going to become a family favorite.
Table of Contents
Ingredients for chicken piccata meatballs
For meatballs:
- Ground chicken – Ground chicken is the perfect protein to soak up all of these delicious flavors.
- Panko breadcrumbs – Panko breadcrumbs will give the meatballs a great texture.
- Grated parmesan cheese – Parmesan cheese will add umami to the meatballs.
- Fresh parsley – Fresh parsley will add a fresh herbaceous flavor.
- Egg – The egg will help emulsify the ingredients.
- Olive oil – Olive oil will add moisture to the mixture.
- Lemon zest – Lemon zest will add a burst of lemony freshness.
- Grated fresh garlic – A classic ingredient, garlic will add earthiness.
- Kosher salt and crushed red pepper – Salt and pepper are necessary to help enhance the flavors and give the meatballs a little kick.
For sauce:
- Butter and olive oil – I’ve used both butter and olive here for flavor and texture.
- Lemon juice – Lemon juice will add a bright citrusy flavor to the sauce.
- Chicken stock – Chicken stock will add flavor and moisture to the sauce.
- Capers and brine – Capers will add a bright briny flavor.
- Heavy cream – Heavy cream will give a luscious texture.
- Pasta – I’ve used penne but feel free to use your favorite pasta shape!
What are capers?
Capers are often cured in salt, or pickled in brine, in the jarred foods aisle of most major grocery stores.
They are unripened green flower buds of the plant Capparis spinosa.
They taste a little lemony, and briny; similar to a green olive.
Capers are a classic ingredient in Italian and Mediterranean cuisines.
Make ahead
You can prepare the meatball portion of this recipe ahead of time, so you always have chicken piccata meatballs on hand and ready to go!
Cook the meatballs as directed, and cool them completely.
Next, arrange them on a baking sheet and pop them into the freezer until the meatballs have frozen completely.
Put the frozen meatballs into a freezer-safe ziptop bag and freeze for up to 3 months.
Storage and leftovers
Any leftover chicken piccata meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More chicken recipes
- Love chicken meatballs? Try my Air Fryer Chicken Meatballs
- Need a new family favorite? Try my Chicken Broccoli Ziti
- Craving something sweet and savory? Try my Pineapple Chicken Kebabs
- Looking for something Asian-inspired? Try my Ground Chicken Ramen Stir Fry
Chicken Piccata Meatballs
Ingredients
For meatballs:
- 1 pound ground chicken
- 1 large egg
- 1 lemon zested
- 1 clove garlic grated
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced parsley
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For sauce:
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1-1/2 cups chicken stock
- 1/2 cup lemon juice
- 3 tablespoons capers
- 1 tablespoon caper brine
- 2 tablespoons heavy cream
For serving:
- 8 ounces cooked pasta
Instructions
For meatballs:
- Preheat your oven to 350 degrees F and spray an 8×8 baking pan or sheet pan with non-stick spray, set aside,
- In a large mixing bowl add all the meatball ingredients and mix together until well blended.
- Shape into 2 tablespoon-sized balls and add to the prepared dish.
- Add to the oven and bake for 20 minutes or until the internal temperature is 165 degrees F.
- While the meatballs bake start your sauce.
For sauce:
- In a large saute pan add butter and olive oil and set over medium-high heat.
- When the oil is hot add the garlic and cook for 30 seconds or until fragrant.
- Add in the chicken stock, lemon juice, capers, and caper brine.
- Bring to a gentle simmer and cook for about 5 minutes to help reduce the sauce a little.
For serving:
- Add the pasta and meatballs to the sauce and toss to combine.
Nutrition
