These Lemony Chicken Piccata Meatballs are a bright, satisfying twist on classic chicken piccata. They make a lovely appetizer with plenty of crusty bread for dunking, or a comforting main when served over buttered egg noodles or pasta. Ready in about 40 minutes, they’re quick enough for a weeknight yet elegant enough for guests.
Gather up what you need for the meatballs…
- Ground chicken – A combination of breast and thigh is ideal; thighs add richness and help keep the meatballs tender.
- Breadcrumbs – Finely ground breadcrumbs help bind the meatballs. Homemade or store-bought both work.
- Parmesan cheese – Finely grated for maximum flavor; freshly grated Parmigiano Reggiano is best when possible.
- Egg – Lightly beaten large egg to bind the mixture.
- Fresh garlic – Minced or grated so it blends evenly into the meatballs.
- Lemon zest – Finely grated to bring bright citrus notes into the meatballs.
- Fresh flat-leaf parsley – Finely chopped for freshness; substitute dried at a reduced amount if needed.
- Italian seasoning – A blend of dried herbs (basil, oregano, thyme, etc.) for a classic flavor profile.
- Salt & black pepper – To taste.
- Olive oil – For browning; extra-virgin adds flavor but any neutral cooking oil will work for frying.
Let’s get started on your Lemony Chicken Piccata Meatballs…
- Combine all meatball ingredients (except the olive oil) in a large bowl.
- Mix gently until just incorporated; avoid overworking the mixture to keep the meatballs tender.
- Shape the mixture into small balls about 1 1/2″ in diameter. A 1 1/2 tablespoon cookie scoop produces consistent size.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the meatballs and sauté, turning occasionally, until evenly browned, about 6–8 minutes.
- Transfer browned meatballs to a plate and set aside. Do not clean the skillet—you’ll use the flavorful browned bits for the sauce.
Gather up what you’ll need to prepare the Lemony Piccata Sauce…
- Olive oil – A couple tablespoons for the sauce base.
- Fresh garlic – Minced; cook briefly to release fragrance.
- Dry white wine – Adds acidity and brightness; substitute chicken broth if you prefer.
- Chicken broth – Use store-bought or homemade for deeper flavor.
- Lemon juice – Freshly squeezed for the best flavor.
- Capers – Drained; they contribute briny, tangy notes.
- Unsalted butter – Added at the end to enrich and slightly thicken the sauce.
- Fresh flat-leaf parsley – Chopped for garnish and fresh herbal flavor.
- Reduce heat to medium in the same skillet and add 2 tablespoons olive oil.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in the white wine gradually and simmer until reduced by about half, scraping up the browned bits.
- Stir in chicken broth, lemon juice, and drained capers, then bring to a gentle simmer.
- Return the browned meatballs to the skillet and simmer 4–6 minutes, or until cooked through.
- While simmering, spoon the sauce over the meatballs to keep them moist and well coated.
- Remove the skillet from the heat and whisk in 2 tablespoons unsalted butter until melted and the sauce is glossy.
- Sprinkle with chopped fresh parsley and serve with the sauce spooned over the meatballs.
- Finish with extra chopped parsley and an extra squeeze of lemon if you like it tangier.
What is the best way to enjoy these Lemony Chicken Piccata Meatballs?
- Serve over buttered egg noodles – A family favorite; pair with a crisp green salad for a complete meal.
- Offer as an appetizer – Arrange on a platter with plenty of crusty bread to soak up the sauce.
- Make it a pasta dish – Serve with linguini or spaghetti; if you want extra sauce for the pasta, increase the sauce quantities.
Lemony Chicken Piccata Meatballs
Bright, delicious alternative to traditional chicken piccata. Serve as an appetizer with crusty bread or as a main over buttered noodles or pasta.
Ingredients
Chicken Meatballs
- 16 ounces ground chicken
- 1/2 cup finely ground breadcrumbs
- 1/4 cup finely grated parmesan cheese
- 1 large egg, lightly beaten
- 2 garlic cloves, minced or grated
- 1 tablespoon finely grated lemon zest
- 1/4 cup finely chopped fresh flat leaf parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
Lemony Piccata Sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced or grated
- 1/4 cup dry white wine
- 1 cup chicken broth or stock
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup capers, drained
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh flat leaf parsley
Instructions
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Prepare the meatballs: Combine meatball ingredients (except olive oil) in a large bowl and mix gently until just combined. Shape into 1 1/2″ balls.
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Cook the meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high. Brown meatballs on all sides, about 6–8 minutes. Transfer to a plate and set aside.
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Make the piccata sauce: Reduce heat to medium, add 2 tablespoons olive oil and cook minced garlic until fragrant (about 30 seconds). Pour in the white wine and simmer until reduced by half, scraping up browned bits. Stir in chicken broth, lemon juice and capers and bring to a simmer.
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Return meatballs to the skillet and simmer 4–6 minutes until cooked through, spooning sauce over them as they cook.
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Remove from heat and stir in 2 tablespoons unsalted butter until melted. Garnish with chopped parsley and serve with sauce spooned over the meatballs.
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