Description
These juicy Chicken Piccata Meatballs are made with tender ground chicken, Parmesan, garlic, and fresh lemon zest, then simmered in a rich lemon butter sauce with tangy capers. Ready in just 35 minutes, this easy Italian-American-inspired dinner is perfect for busy weeknights. Serve over pasta, rice, or mashed potatoes for a delicious, family-friendly meal!
Ingredients
Scale
For the Chicken Meatballs:
- 1 lb ground chicken
- ¼ cup grated Parmesan cheese
- ⅔ cup panko breadcrumbs
- ½ teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
For the Lemon Butter Piccata Sauce:
- ½ stick (4 tablespoons) unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¼ cup capers
- 2 tablespoons caper brine
- ¼ cup fresh lemon juice
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, salt, 4 minced garlic cloves, and lemon zest. Gently mix until just combined.
- Shape the Meatballs: Scoop approximately 2 tablespoons of the mixture per meatball and roll into evenly sized balls.
- Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook for about 6 minutes, turning occasionally until golden brown. Remove from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the remaining 3 minced garlic cloves and cook until fragrant, about 30 seconds. Whisk in the flour and cook for another 30–60 seconds.
- Add the Lemon and Capers: Slowly whisk in the chicken broth until smooth. Stir in the capers, caper brine, and fresh lemon juice. Simmer for 6–7 minutes until the sauce begins to thicken.
- Finish Cooking: Return the meatballs to the skillet and spoon the sauce over them. Simmer for another 5–6 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).
- Serve and Enjoy: Spoon the Chicken Piccata Meatballs over pasta, rice, or mashed potatoes. Drizzle with the lemon garlic butter sauce and garnish with fresh parsley or lemon slices if desired.
Notes
- Don’t overmix: Mix the ground chicken gently to keep the meatballs tender and juicy.
- Use fresh lemon: Freshly squeezed lemon juice and zest provide the best citrus flavor.
- Adjust the sauce: Add a splash of chicken broth if the sauce becomes too thick.
- Control the salt: Capers, caper brine, and Parmesan are naturally salty, so taste before adding extra seasoning.
- Make ahead: Shape the meatballs up to 24 hours in advance and store them covered in the refrigerator.
- Storage: Refrigerate cooked meatballs and sauce in an airtight container for up to 3–4 days.
- Freezing: Freeze for up to 2–3 months for best quality.
- Reheating: Warm gently in a skillet with a splash of chicken broth until heated throughout to 165°F.
- Serving suggestion: Pair with angel hair pasta, steamed rice, mashed potatoes, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: ¼ recipe (about 4–5 meatballs with sauce)
- Calories: 415 kcal
- Sugar: 1 g
- Sodium: 1150 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 150 mg