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Ultimate Easy Chicken Piccata Meatballs with Zesty Lemon Caper Sauce

Six golden-brown chicken piccata meatballs served in a bright yellow lemon-caper sauce, garnished with fresh parsley.
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Create juicy ground chicken meatballs simmered in a bright, tangy lemon caper sauce. This easy one-pan dinner offers the classic flavors of Chicken Piccata in a comforting meatball format, perfect for quick weeknight meals.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper in a bowl. Mix gently with your hands until just combined; avoid overmixing.
  2. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 18 to 20 meatballs.
  3. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown the meatballs on all sides, about 4 to 5 minutes total. Remove the browned meatballs and set them aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let this simmer for 1 minute.
  5. Add the 1/2 cup chicken broth, lemon juice, lemon zest, and capers to the skillet. Bring the sauce to a gentle simmer.
  6. Return the browned meatballs to the skillet, nestling them into the sauce. Cover the skillet and let the meatballs simmer gently for 10 to 12 minutes, or until cooked through (internal temperature reaches 165°F).
  7. Remove the skillet from the heat. Whisk in the cold butter pieces, one at a time, until the sauce thickens slightly and becomes glossy. Do not boil the sauce after adding the butter.
  8. Garnish with fresh parsley before serving. Serve these chicken piccata meatballs over spaghetti, orzo, or rice.

Notes

  • For a gluten-free version, substitute regular panko breadcrumbs with gluten-free panko breadcrumbs.
  • If you prefer a richer sauce, substitute the cold butter with 2 tablespoons of heavy cream added at the end instead of the butter.
  • These meatballs reheat well; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookerycommand.com/chicken-piccata-meatballs-recipe-easy-dinner/