Chicken Piccata Meatballs

Craving something comforting yet sophisticated? These chicken piccata meatballs are guaranteed to hit the spot!

I’ve always been a sucker for classic chicken piccata, but sometimes you want to shake things up a bit. This recipe features the tangy, lemon goodness of piccata rolled up into perfect little bites of heaven.

And the sauce? It’s so good, I couldn’t resist licking the spoon.

I served them with a side of crusty bread for dipping and a nice glass of wine. I can’t wait to make them again!

Why You’ll Love These Chicken Piccata Meatballs

Packed with flavor. These meatballs combine the savory richness of Parmesan cheese and Italian seasoning with the bright, zesty notes of lemon zest and capers.

Versatile: The dish can be paired with a variety of sides, such as pasta, rice, or a fresh salad.

Simple Elegance: Despite its sophisticated flavors, the recipe is straightforward and easy to follow.

Crowd-Pleasers: The savory blend of Parmesan, garlic, and Italian seasoning in the meatballs ensures they’re a hit at any gathering.

Ingredients

• Ground Chicken: It creates light, delicate meatballs with subtle flavor.
  
• Panko Breadcrumbs: They help bind the meatballs while keeping them tender.
  
• Parmesan Cheese: It adds a nutty, salty flavor and helps bind the meatballs. Freshly grated works best.
  
• Egg: It acts as the main binding agent to keep the meatballs from falling apart during cooking.
  
• Garlic: It provides essential aromatic flavor. Freshly minced garlic is preferred over pre-minced.
  
• Lemon Zest: It adds bright citrus notes without additional moisture.
  
• Fresh Parsley: It brings color and fresh herbaceous notes. Choose flat-leaf parsley over curly for better flavor.
  
• Seasonings: Italian seasoning adds classic herbs, while salt and pepper enhance the flavors.
  
• Olive Oil: It’s used for browning the meatballs. Choose a good quality oil that can withstand medium-high heat.
  
• Piccata Sauce: The classic sauce combines white wine, chicken broth, lemon juice, capers, and butter. 

How to Make Chicken Piccata Meatballs

These meatballs couldn’t be easier to make! Just follow these steps.

1. Mix the meatball ingredients. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, parsley, Italian seasoning, salt and pepper. Mix gently until just combined. Shape into 1-1/2-inch meatballs.

2. Brown the meatballs. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 6-8 minutes total. Transfer to a plate.

3. Start the sauce. Reduce the heat to medium and add the garlic to the skillet. Cook until fragrant, about 30 seconds. Pour in the wine and simmer until reduced by half, scraping up any browned bits, about 2 minutes.

4. Finish the sauce. Stir in the chicken broth, lemon juice, and capers. Bring to a simmer and return the meatballs to the skillet. Simmer, spooning the sauce over the meatballs, until they’re cooked through, about 5 minutes more.

5. Add the final touches. Remove from the heat and stir in the butter until melted. Sprinkle with parsley, and serve the meatballs with the piccata sauce spooned over top.

Tips for the Best Chicken Piccata Meatballs

Here are some of my best tips and tricks for perfect meatballs.

• The meat choice matters. Use ground chicken thighs for juicier meatballs, or at least 93% lean ground chicken, to ensure they stay moist.
  
• Set yourself up for success. Prepare the ingredients ahead of time, such as chopping the garlic and parsley, to make the cooking process smoother and faster.
  
• Grate the Parmesan finely. Grate the Parmesan cheese finely, so it incorporates well into the meatball mixture and provides a smooth texture.
  
• Don’t overmix! Don’t overmix the meatball ingredients, or they can become tough. Mix just until combined to maintain their tenderness.
  
• Fresh is best. Use fresh lemon juice and zest for the brightest flavor in the meatballs and piccata sauce.
  
• Have fun and experiment. Add crushed red pepper flakes for a spicy kick or chopped green olives instead of capers.
  
• Make them a meal. Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the delicious piccata sauce. You can also serve the meatballs in a sub roll with arugula for a different twist.

How to Store

Use leftover meatballs to enjoy more meals throughout the week.

To Store: Place the cooled meatballs and sauce in an air-tight container and refrigerate for up to 3-4 days. Keep the sauce covering the meatballs to maintain moisture.

To Freeze: Place the cooled meatballs and sauce in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Warm the meatballs and sauce in a covered skillet over medium-low heat until heated through, about 5-7 minutes. Or, microwave in 30-second intervals until hot, stirring the sauce occasionally.

More Hearty Chicken Dinners You’ll Love

Creamy Boursin Chicken
Buffalo Chicken Stuffed Peppers 
Creamy Chicken Florentine
Chicken Stew