Easy Chicken Piccata Meatballs Recipe

These chicken piccata meatballs are baked in the oven and served in a buttery lemon-caper sauce. They use ground chicken and skip the cutlets, but still keep all the bold flavor of the original.

Course Dinner, Main Course

Cuisine American

Keyword baked chicken meatballs, Chicken Piccata Meatballs, ground chicken piccata, weeknight chicken dinner

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 398kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuracy with both meatballs and sauce.
mixing bowls For combining the meatball mixture.
baking dish 9x13 or sheet pan. To bake the meatballs evenly in the oven.
skillet or saucepan. For making the piccata sauce while the meatballs bake.
cookie scoop #40 Helps portion out the meatballs so they're uniform.
whisk To finish the sauce with butter and cream.

Ingredients

Meatballs:

1 lb. (450 g) ground chicken
⅓ cup (40 g) plain bread crumbs
¼ cup (20 g) grated Parmesan cheese
2 tsps. (about 4 g) lemon pepper seasoning
2 cloves minced garlic
1 tbsp. (3 g) chopped fresh parsley
1 large egg
1 tbsp. (15 ml) olive oil

Lemon-Butter Piccata Sauce:

2½ tbsps. (35 g) butter divided
1 clove minced garlic
1¼ cup (295 ml) low-sodium chicken broth
2 tbsps. (30 ml) fresh lemon juice
1 tbsp. (5 g) grated Parmesan cheese
3 tbsps. (30 g) capers
1 tbsp. (15 ml) caper brine
1 tbsp. (15 ml) heavy cream room temperature (optional)

Instructions

Preheat oven to 400°F (200°C).
In a large mixing bowl, gently combine ground chicken, bread crumbs, Parmesan, lemon pepper seasoning, garlic, parsley, and egg until just incorporated. Do not overwork the mixture.
1 lb. (450 g) ground chicken, ⅓ cup (40 g) plain bread crumbs, ¼ cup (20 g) grated Parmesan cheese, 2 tsps. (about 4 g) lemon pepper seasoning, 2 cloves minced garlic, 1 tbsp. (3 g) chopped fresh parsley, 1 large egg
Use a cookie scoop to portion the mixture evenly and roll into balls with your hands. Place in a greased baking dish and drizzle with olive oil.
1 tbsp. (15 ml) olive oil
Bake for 17–20 minutes, shaking the pan halfway through.
While the meatballs bake, start the sauce. Add ½ tablespoon of butter and garlic to a saucepan over medium heat. Sauté for about 30 seconds, or until fragrant.
2½ tbsps. (35 g) butter, 1 clove minced garlic
Stir in chicken broth, lemon juice, Parmesan, capers, and caper brine. Bring to a boil, then lower the heat and let simmer for about 5 minutes.
1¼ cup (295 ml) low-sodium chicken broth, 2 tbsps. (30 ml) fresh lemon juice, 1 tbsp. (5 g) grated Parmesan cheese, 3 tbsps. (30 g) capers, 1 tbsp. (15 ml) caper brine
Remove from heat and whisk in remaining butter and heavy cream, if using.
1 tbsp. (15 ml) heavy cream
Transfer cooked meatballs to the sauce and warm over low heat until everything is heated through. Serve over pasta, rice, or bread.

Notes

Use regular ground chicken, not 99% lean, for a more tender meatball.
Lemon pepper seasoning adds more flavor than fresh zest in this recipe.
For evenly sized meatballs, use a cookie scoop before rolling by hand.
A medium cookie scoop (#40, about 1.5 tablespoons) gives evenly sized meatballs that bake in 17–20 minutes. Smaller or larger scoops may need time adjustments.
Use real grated Parmesan instead of shelf-stable for best results.
The cream is optional but adds a softer finish to the sauce.
Freeze raw meatballs by flash freezing on a tray, then storing in a bag.
Meatballs can also be frozen after baking, then sauced fresh when reheated.

For the best results when making these easy chicken piccata meatballs recipe, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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