Chicken Piccata Meatballs
If you’re looking for an easy weeknight dinner that feels a little elevated without requiring a ton of effort, these Chicken Piccata Meatballs are it. Made with ground chicken, parmesan cheese, garlic, fresh lemon, and panko breadcrumbs, they’re tender, flavorful, and come together in under 40 minutes.
Instead of traditional chicken piccata, this recipe transforms those same classic flavors into juicy chicken meatballs simmered in a buttery lemon caper sauce. The result is a dinner that’s bright, comforting, and perfect for busy weeknights while still feeling special enough to serve to guests.
I served mine over a simple creamy lemon pasta and honestly couldn’t stop going back for another bite. The rich pasta paired perfectly with the tangy piccata sauce, salty capers, and tender meatballs. While that’s my favorite way to enjoy them, these meatballs are also delicious served over rice, mashed potatoes, roasted vegetables, or with crusty bread for soaking up every last bit of sauce.
Frequently Asked Questions
Can I make these ahead of time?
Yes. The meatballs can be cooked up to 2 days ahead and stored in the refrigerator. Reheat them gently in the sauce until warmed through.
What should I serve with chicken piccata meatballs?
These meatballs pair well with pasta, rice, mashed potatoes, roasted vegetables, or crusty bread.
Do I have to use capers?
Capers are what give piccata its signature flavor. If you’re not a fan, you can reduce the amount, but I highly recommend keeping them in for the best flavor.
Storage
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of chicken broth if needed to loosen the sauce.
Chicken Piccata Meatballs
Yield: 20 meatballs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Meatballs
1 lb ground chicken
1/4 cup grated parmesan cheese
2/3 cup panko breadcrumbs
1/2 tsp salt
1 tsp olive oil
4 cloves garlic, minced
1 tbsp lemon zest
For the Piccata Sauce
2 tbsp olive oil
4 tbsp butter
3 cloves garlic, minced
1 tbsp all-purpose flour
1 1/2 cups chicken broth
1/4 cup capers
2 tbsp caper brine
1/4 cup lemon juice
Instructions
In a large mixing bowl, combine the ground chicken, parmesan cheese, panko breadcrumbs, salt, olive oil, minced garlic, and lemon zest. Mix gently until just combined, being careful not to overmix.
Using about 1 tablespoon of mixture per meatball, roll into 20 evenly sized meatballs and place on a plate or baking sheet.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the meatballs in a single layer, leaving a little space between each one. Cook for about 6 minutes total, turning every 1 to 2 minutes until browned on all sides.
Transfer the meatballs to a plate and set aside.
Reduce the heat to medium. In the same skillet, melt the butter and add the garlic. Cook for about 30 seconds, until fragrant.
Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
Add the capers, caper brine, and lemon juice and stir to combine.
Bring the sauce to a gentle simmer and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. The sauce should still be spoonable and have enough volume to coat the meatballs and serve over pasta, rice, or vegetables.
Return the meatballs to the skillet and spoon the sauce over the top.
Continue cooking for 5 to 6 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
Serve immediately over pasta, rice, mashed potatoes, vegetables, or with crusty bread for soaking up the extra sauce.
Notes
My Favorite Way to Serve Them
I served these over spaghetti tossed with:
12 oz cooked spaghetti
3 tbsp butter
1/2 to 1 cup heavy cream
Splash of dry white wine
Salt and pepper, to taste
1 garlic clove, minced
Fresh lemon juice
Toss everything together until creamy, then top with the meatballs and spoon the piccata sauce over the pasta.
Other Serving Ideas
Rice
Mashed potatoes
Roasted potatoes
Zucchini noodles
Steamed vegetables
Crusty bread
No matter how you serve them, don’t skip spooning that lemon butter caper sauce over the top. It’s what brings the entire dish together.