Chicken Piccata Meatballs are a tasty twist on the classic recipe usually made with chicken cutlets. This simple and easy meal is guaranteed to shake up your weekly dinner repertoire in a very good way.
Chicken Piccata Meatballs
What I love most about chicken piccata is its signature briny, lemon butter sauce. It’s also recipe every home cook can pull off with ease.
I’ve been making chicken piccata for decades, as it’s always been a favorite of my kids. I’m always amazed how the very modest ingredients of pack in so much flavor.
These meatballs are no exception when it comes to flavor. It’s all the deliciousness of chicken piccata without the “dredging the chicken in flour and egg” part. I really have a dislike for the dredging process, which includes the cleanup. Meatballs are so much easier.
I hope you like them!
Chicken Piccata Meatball Ingredients
Seven simple ingredients go into making the meatballs, most of which you likely already have in your kitchen.
- Ground Chicken
- Bread Crumbs
- Parmesan Cheese
- Lemon Pepper Seasoning
- Minced Garlic
- Fresh Parsley
- Egg
If you’re worried about over-working the meat when rolling your meatballs, combine all your ingredients in the bowl first and add ground chicken after and gently work in the other ingredients.
Chicken Piccata Sauce Ingredients
- Butter
- Minced Garlic
- Chicken Broth
- Fresh Lemon Juice
- Parmesan Cheese
- Capers
- Caper Brine
- Heavy cream (optional)
GET THE FULL (PRINTABLE) CHICKEN PICCATA MEATBALLS RECIPE BELOW. ENJOY!
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Recipe Tips
Avoid using ground chicken breast (99 percent lean), the meatballs will be very dry if you go this route.
To get the most evenly shaped meatballs, use a cookie scoop to portion them out before using your hands to gently roll them.
Make sure to use grated Parmesan cheese over the green can stuff for best results.
Some prefer to use a combination of olive and butter for the sauce, which is completely fine if you want to mix it up.
Feel free to substitute a dry white wine for some of the chicken broth in the sauce. It will add a nuance and complexity to the final dish.
If you decide to use the heavy cream, make sure it’s room temperature so it does not curdle when you add to the hot sauce.
Serve over pasta, rice, quinoa, buttery egg noodles or mashed potatoes…you decide!
Storing and Reheating Leftovers
Leftovers can be stored in the refrigerator for up to two days for best results.
Make sure to keep some broth on hand to thin out the sauce as it tends to thicken up after it cools down.
Best to reheat up on the stove top in a saucepan over low heat, covered.
Love Meatballs? Try these….
What’s not to love about meatballs and the fun ways to make them and the occasions to serve them. Meatballs are perfect over pasta but also make the best party appetizer.
- Chicken Meatballs with Chipotle-Honey Sauce
- Hawaiian Meatballs Recipe
- Meatballs and Marinara
- Classic Cocktail Meatballs
- Mini Turkey Meatballs
- Chimichurri Meatballs
- Sweet and Smokey Meatballs
- Mesquite Barbecue Meatballs
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Chicken Piccata Meatballs
Ingredients
Meatballs
- 1 lb ground chicken
- 1/3 cup bread crumbs
- 1/4 cup shredded Parmesan cheese
- 2 tsps lemon pepper seasoning
- 2 tsps minced garlic (2 cloves)
- 1 tbsp chopped fresh parsley
- 1 large egg
- 1 tbsp olive oil
Lemon-Butter Sauce
- 2-1/2 tbsps butter, divided
- 1 tsp minced garlic (1 clove)
- 1-1/4 cup chicken broth
- 2 tbsps fresh lemon juice
- 1 tbsps Parmesan cheese, shredded
- 3 tbsps capers
- 1 tbsp caper brine
- 1 tbsp heavy cream, room temperature (optional)
Instructions
- Preheat oven to 400 degrees F.Â
- In large mixing bowl, gently combine chicken, bread crumbs, cheese, seasoning, garlic, parsley, and egg until incorporated. Do not overwork the meat while mixing the ingredients.
- Use cookie scoop to measure meatball mixture evenly and roll into balls using your hands. Place in a greased baking dish. Drizzle with olive oil. Bake 17-20 minutes, shaking pan halfway through cook time.
- Prepare sauce while meatballs are in the oven. Add ½ tablespoon butter and minced garlic to the saucepan. Saute on medium heat about 30 seconds or until garlic is fragrant. Add chicken broth, lemon juice, cheese, capers and brine. Bring to boil, then simmer and allow to reduce for about 5 minutes. Remove from heat and whisk in remaining butter and heavy cream (if using). Set aside until meatballs are done.
- Remove meatballs from oven and place into piccata sauce. Heat on low just until sauce is reheated.Â
- Serve over pasta with meatballs and sauce.
Notes
Nutrition
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