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Chicken Piccata Meatballs

These Chicken Piccata Meatballs combine the classic flavors of chicken piccata with tender meatballs, all wrapped in a buttery lemon and caper sauce, making a restaurant-quality dish easy to prepare at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground chicken
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 1 large Egg
  • 2 cloves Garlic, minced
  • 2 tbsp Fresh parsley, chopped Plus more for garnish
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 3 tbsp Olive oil, divided
For the Piccata Sauce
  • 2 tbsp Unsalted butter
  • 1 cup Chicken broth
  • 1/4 cup Dry white wine (optional, or substitute more broth)
  • 3 tbsp Lemon juice, freshly squeezed
  • 2 tbsp Capers, drained

Method
 

Preparation
  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, onion powder, salt, and pepper. Mix gently using your hands or a fork.
  2. Using a two-tablespoon scoop or your hands, portion the mixture into evenly sized balls, rolling each between your palms to shape.
Cooking the Meatballs
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, cooked for 6 to 8 minutes, turning occasionally until golden brown.
Preparing the Sauce
  1. In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add any remaining minced garlic and cook until fragrant.
  2. Pour in the chicken broth, white wine, lemon juice, and capers, stirring to mix. Let it simmer for 3 to 4 minutes.
Finishing the Dish
  1. Return the seared meatballs to the skillet, nestling them gently into the simmering sauce. Let simmer for another 2 to 3 minutes.
  2. Before serving, taste the sauce and adjust with extra lemon juice or salt as needed.
  3. Serve the meatballs hot with extra sauce spooned over the top and garnish with fresh parsley.

Notes

Preheat the skillet for better sear. Use a meat thermometer to ensure meatballs reach 165°F. Allow resting in the sauce for enhanced flavor absorption.