Chicken Piccata Meatballs
This post may contain affiliate links. Please read my privacy policy.
Chicken Piccata Meatballs are made in one pan and on the table in less than 30 minutes. They can even be made ahead of time!
You’ll love serving these easy chicken meatballs over top of your favorite pasta, or even as a fun appetizer.
Why you will love this chicken piccata meatballs recipe
If you’ve ever had traditional chicken piccata, you know how fantastic the flavors are! If you haven’t had it before, it’s a chicken dish packed with buttery, lemony flavors and topped with capers to emphasize that tangy tartness from the citrus.
These chicken meatballs pack all of those familiar Italian flavors into delicious and tender meatballs, ideal to pair with al dente pasta, over top a steaming bowl of rice, with a tasty side salad, or as a standalone dish!
I put these up at the top of my list with my Buffalo Chicken Meatballs and Parmesan Chicken Meatballs when it comes to easy and delicious dinners. If you’re a little tired of classic meatballs, this chicken piccata twist and its signature lemon butter sauce is sure to make you fall in love all over again!
Chicken piccata meatballs ingredients
Ground Chicken Breast: I love using ground chicken for meatballs instead of ground beef when I’m looking for something a little lighter but just as satisfying.
Egg: this helps the meatballs stick together and hold their shape.
Seasonings: a combination of Italian seasoning, paprika, garlic, parsley, salt, and pepper infuse these meatballs with incredible savory flavor.
Olive oil and butter: using both here is the key to hearty meatballs with a crispy, golden brown outside and a buttery sauce!
Lemon: chicken piccata is known for its distinct lemony flavor, so it’s important to have fresh lemons!
White wine: gives the sauce a little bit of extra flair and flavor, while deglazing the pan.
Capers: these little flower buds are ideal for this dish as they combine a briny, saltiness with a slightly floral tang that pairs perfectly with the citrus flavors.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How to make chicken meatballs
- Make the meatball mixture. In a large mixing bowl, combine ground chicken with egg, Italian seasoning, paprika, garlic, and parsley.
- Form the meatballs. Lightly oil your hands and roll the meat mixture into 15 evenly sized meatballs.
- Cook the meatballs. Heat oil in a large skillet and add the meatballs, turning occasionally until golden and cooked through.
- Make the sauce. Remove the cooked meatballs from the skillet and add remaining oil, butter, lemon juice and lemon slices, white wine, and capers. Cook until slightly thickened and reduced.
- Coat meatballs. Return cooked meatballs to the pan and toss them in the piccata sauce until evenly coated. Serve and enjoy!
Recipe tips
- If you find your meatballs are falling apart, adjust the amount of egg. You only need a little bit, and beating it before adding it to the mixture can also help.
- For more substantial meatballs, add a third cup of panko bread crumbs or ground almonds.
- Allow the oil to heat up properly before adding the meatballs. If it’s not hot enough, the meatballs can become soggy. You want nice crispy outsides with well-cooked insides.
- You can substitute chicken for ground turkey for a similar result. I haven’t tried this recipe with ground beef and I’m not sure I’d recommend it.
- Use a cookie scoop or a tablespoon measure to ensure evenly sized meatballs. Even size means they will all cook evenly together!
What to serve with chicken meatballs
For a simple companion to this easy recipe, serve piccata meatballs over top of spaghetti, fettuccine, or another pasta like rigatoni or farfalle. Be sure to pour any excess sauce over top—don’t let a drop of that buttery goodness go to waste!
If you’re looking for something green and healthy to serve on the side, I recommend this Asparagus Salad with Lemon Vinaigrette to tie in that citrus flavor. My Chopped Vegetable Salad is another great option that goes with just about everything! Add a buttered slice of crusty bread for a truly hearty and satisfying meal.
How to store meatballs
Allow the leftover chicken meatballs and sauce to cool, then transfer to an airtight container. Leftover meatballs will last 3 to 4 days in the fridge and are easy to reheat!
Can you freeze meatballs?
For best results, store them in some kind of freezer bag and press out any excess air. Meatballs can be frozen for up to 3 months. Let them thaw for several hours in the fridge (or overnight if possible) before reheating.
How to reheat meatballs
You can heat your meatballs in the microwave for a quick and simple method. Otherwise, you could add them to a skillet on the stovetop and cook until heated through. You may need to add a little bit more oil or white wine to prevent them from getting too dry.
WANT TO TRY THIS CHICKEN PICCATA MEATBALLS RECIPE?
PIN IT to your chicken recipes, dinner recipes, or pesto recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Chicken Piccata Meatballs
Ingredients
- 1 lb ground chicken
- 1 large egg
- 2 tsp Italian seasoning
- 1/2 tsp paprika
- 5 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 3 tbsp olive oil
- 2 tbsp butter
- 1 large lemon, sliced into wheels
- 2 tbsp lemon juice
- 1/4 cup dry white wine
- 3 tbsp capers, drained and rinsed
To serve
- 2 tbsp fresh parsley, finely chopped
- lemon zest
- parmesan cheese
Instructions
- Add the ground chicken, egg, Italian seasoning, paprika, 2 garlic cloves, and parsley to a mixing bowl and mix with clean hands to combine. If you prefer a firmer meatball you can add 1/3 cup of ground almonds to the mix.
- Rub a bit of olive oil on the palms of your hands to keep the mixture from sticking to your hands. Roll into 15 meatballs (re-oiling your hands if necessary). Place the chicken meatballs on a parchment paper lined baking sheet and refrigerate for 10 minutes.
- Add 2 tbsp of olive oil to a non-stick pan and cook the meatballs for 10-12 minutes, carefully rotating until golden on all sides and cooked through. Remove the meatballs from the pan and set aside in a covered bowl to keep warm.
- To the same skillet, add the remaining 1 tbsp of olive oil, butter, lemon juice, lemon slices, white wine, and capers. Using a rubber spatula, scrape any bits stuck to the bottom of the pan. Cook for 3-4 mins or until the liquid has reduced by one third. Season to taste with more salt and pepper.
- Add the meatballs back to the pan and toss to cover in sauce. Cook for about 2 minutes to warm everything through. Garnish with fresh parsley and serve.
