Chicken Piccata Meatballs
- Bright and tangy chicken piccata meatballs combine ground chicken with lemon, capers, and herbs.
- These tender meatballs are baked until golden and tossed in a silky piccata sauce.
- Perfect as an appetizer, over pasta, or as a main dish with your favorite sides.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 servings (about 20 meatballs) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound ground chicken (93% lean)
- ½ cup breadcrumbs (panko preferred)
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, rinsed and chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter, divided
- 1 tablespoon all-purpose flour
- ½ cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice
- 1 tablespoon capers, rinsed
- ¼ cup dry white wine (optional, can substitute additional broth)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, lemon zest, 2 tablespoons lemon juice, chopped capers, minced garlic, olive oil, parsley, salt, and pepper. Mix gently until just combined.
- With slightly dampened hands, form the mixture into 1-inch meatballs (about 1½ tablespoons each) and place on the prepared baking sheet.
- Bake for 15-18 minutes until the meatballs reach an internal temperature of 165°F (74°C) and are lightly golden.
- While the meatballs bake, prepare the sauce. Melt 2 tablespoons of butter in a large skillet over medium heat. Whisk in the flour and cook for 30 seconds.
- Slowly add the chicken broth (and wine if using), whisking constantly to prevent lumps.
- Add 3 tablespoons lemon juice and whole capers to the skillet. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
- Remove from heat and swirl in the remaining tablespoon of butter until melted.
- Transfer the baked meatballs to the skillet and gently toss to coat with the sauce.
- Garnish with additional chopped fresh parsley and serve immediately.
Notes
- For the most tender meatballs, be careful not to overmix the meat mixture.
- Meatballs can be formed up to 24 hours in advance and refrigerated until ready to bake.
- Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 5 meatballs
- Calories: 385
- Sugar: 2
- Sodium: 650
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 1
- Protein: 28
- Cholesterol: 125
Keywords: chicken piccata meatballs, lemon chicken meatballs, piccata sauce recipe, easy chicken appetizers, Italian inspired meatballs