Description
This Chicken Piccata Meatballs recipe combines tender ground chicken meatballs with a tangy, buttery lemon-caper sauce. Perfectly browned and simmered in a flavorful sauce, these meatballs are great served over pasta, rice, or enjoyed on their own for a zesty Italian-inspired meal that takes just 40 minutes to prepare.
Ingredients
Scale
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
Sauce
- 2 tablespoons olive oil
- ½ stick (4 tablespoons) butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¼ cup capers
- 2 tablespoons caper brine
- ¼ cup lemon juice
Instructions
- Make Meatballs: In a bowl, combine ground chicken, grated Parmesan, panko breadcrumbs, salt, 4 cloves minced garlic, and lemon zest. Mix everything well until fully combined, then shape the mixture into small meatballs, about 2 tablespoons of mixture each.
- Brown Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the prepared meatballs and cook, turning occasionally, until they are browned on all sides and cooked through. This should take about 8-10 minutes. Once done, remove the meatballs from the skillet and set aside.
- Make Sauce: In the same skillet, melt 4 tablespoons butter over medium heat. Add 3 cloves minced garlic and sauté briefly until fragrant. Stir in 1 tablespoon all-purpose flour and whisk to combine, cooking for about 1 minute. Gradually whisk in 1 cup chicken broth to prevent lumps, then add ¼ cup capers, 2 tablespoons caper brine, and ¼ cup lemon juice. Allow the sauce to simmer and thicken for 6-7 minutes, stirring occasionally.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet with the sauce. Simmer them together for 5-6 minutes, allowing the meatballs to heat fully and become coated with the flavorful thickened sauce.
- Serve: Serve the chicken piccata meatballs over your choice of pasta, rice, or simply enjoy them on their own for a delicious, tangy meal.
Notes
- Ensure meatballs are cooked completely through to an internal temperature of 165°F (74°C).
- You can substitute ground turkey for ground chicken if preferred.
- For a crispier texture, broil the meatballs briefly after browning before adding sauce.
- Adjust lemon juice and capers to taste for a more or less tangy flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
