Chicken Piccata Meatballs Recipe

Chicken Piccata Meatballs are a delicious twist on the classic Italian dish, featuring tender, juicy chicken meatballs simmered in a tangy lemon-butter caper sauce. This dish is elegant yet easy enough for a weeknight meal and pairs perfectly with pasta, rice, or crusty bread.

Why You’ll Love This Recipe

• A lighter, fun take on traditional chicken piccata
• Juicy, flavorful meatballs with a creamy, tangy sauce
• Simple ingredients with a gourmet taste
• Pairs well with pasta, mashed potatoes, or vegetables
• Great for meal prep and leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• Ground chicken
• Breadcrumbs (panko or regular)
• Parmesan cheese, grated
• Egg
• Garlic, minced
• Lemon zest
• Parsley, chopped
• Salt and pepper
• Olive oil (for frying)

For the Piccata Sauce:

• Butter
• Garlic, minced
• Chicken broth
• Lemon juice
• White wine (optional)
• Capers
• Heavy cream (optional, for a creamy sauce)
• Fresh parsley, chopped

Directions

1. Make the meatballs: In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, parsley, salt, and pepper. Roll into small meatballs.
2. Cook the meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides until golden, then transfer to a plate.
3. Make the sauce: In the same skillet, melt butter and sauté garlic. Add chicken broth, lemon juice, white wine, and capers. Simmer for 5 minutes.
4. Simmer the meatballs: Return meatballs to the skillet and let them cook in the sauce for 5-7 minutes until fully cooked. Stir in heavy cream (if using) for a richer sauce.
5. Garnish and serve: Sprinkle with fresh parsley and serve with pasta, rice, or bread.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Dairy-Free: Omit Parmesan and cream; use dairy-free butter.
• Gluten-Free: Use gluten-free breadcrumbs.
• Extra Creamy: Stir in a splash of heavy cream for a richer sauce.
• Spicy Kick: Add red pepper flakes to the sauce.
• Turkey Option: Swap chicken for ground turkey for a leaner version.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze meatballs and sauce separately for up to 2 months.
• Reheating: Warm in a skillet over low heat, adding a splash of broth if needed.

FAQs

Can I bake the meatballs instead of frying?

Yes, bake at 400°F for 15-18 minutes until golden and cooked through.

What should I serve with chicken piccata meatballs?

Pasta, mashed potatoes, roasted vegetables, or crusty bread.

Can I make these ahead of time?

Yes, prepare the meatballs and store them in the fridge or freezer before cooking.

How do I keep meatballs from drying out?

Use breadcrumbs and egg for moisture, and don’t overcook them.

Can I skip the capers?

Yes, but they add the classic piccata tang. Substitute with green olives for a similar taste.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

What wine works best in the sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio adds great flavor.

Can I use store-bought meatballs?

Yes, but homemade meatballs will have the best flavor and texture.

Is this dish kid-friendly?

Yes, but you can reduce the lemon and capers for a milder taste.

How do I thicken the sauce?

Let it simmer longer, or add a cornstarch slurry (1 teaspoon cornstarch mixed with water).

Conclusion

Chicken Piccata Meatballs bring all the delicious flavors of classic piccata into an easy, comforting dish. With a bright lemony sauce, tender meatballs, and just the right amount of richness, this recipe is a guaranteed crowd-pleaser. Serve it with pasta, rice, or crusty bread for a meal everyone will love!

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