Easy Homemade Chicken Piccata Meatballs Recipe for Dinner Magic

Tender meatballs dancing with zesty chicken piccata flavors promise a delightful culinary adventure.

These juicy, golden-brown spheres blend classic Italian techniques with bright, tangy notes.

Lean ground chicken creates a lighter twist on traditional meatball recipes.

Capers and lemon add a sophisticated punch of brightness to each bite.

Parmesan cheese weaves rich, savory undertones through the delicate meat mixture.

Served over pasta or alongside a crisp salad, these meatballs elevate weeknight dinner from ordinary to extraordinary.

You’ll want to make extra for leftovers – trust me.

FAQs

• Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute and will give similar texture and flavor to the meatballs.

• How do I prevent the meatballs from falling apart?

Add breadcrumbs and an egg to help bind the mixture, and avoid overhandling the meat when forming meatballs to keep them compact.

• Is this dish spicy?

No, chicken piccata meatballs are tangy and lemony, not spicy. The capers and lemon juice provide a bright, zesty flavor profile.

• What side dishes complement these meatballs?

Pasta, roasted vegetables, mashed potatoes, or rice work wonderfully with these meatballs and help soak up the delicious piccata sauce.

Chicken Piccata Meatballs: Must-Try Qualities

• Savor Quick Culinary Delight: Whip up these chicken piccata meatballs in no time, perfect for busy weeknights or spontaneous dinner cravings.
• Transform Classic Dish: Enjoy a playful twist on traditional chicken piccata, reimagining the beloved flavor profile in a fun, bite-sized format.
• Crowd-Pleasing Comfort: Packed with zesty lemon, tangy capers, and tender chicken, these meatballs appeal to both kids and adults, making family meals a breeze.
• Minimal Ingredient Magic: Create a restaurant-quality meal using simple pantry staples, proving gourmet cooking doesn't require complicated ingredients or techniques.

Ingredients for Chicken Piccata Meatballs

• Ground Chicken: Lean protein base that provides the foundation for the meatballs.

• Parmesan Cheese, Panko Breadcrumbs: Create a crispy exterior and help hold the meatballs together.

• Salt, Garlic, Lemon Zest: Add depth, aromatic notes, and bright citrus flavor to the meatballs.

• Butter, Flour: Create a smooth and rich sauce with a velvety texture.

• Chicken Broth, Capers, Caper Brine, Lemon Juice: Provide liquid, tangy, and bright Mediterranean-inspired flavors to complement the meatballs.

Steps for Chicken Piccata Meatballs

Step 1: Create Flavor-Packed Meatball Base

Grab a large mixing bowl and combine ground chicken, freshly grated parmesan cheese, panko breadcrumbs, minced garlic, lemon zest, and a pinch of salt.

Gently mix the ingredients until well incorporated.

Roll the mixture into uniform meatballs about the size of a golf ball.

Step 2: Brown Meatballs to Golden Perfection

Heat olive oil in a large skillet over medium-high heat.

Carefully place meatballs into the hot pan, allowing each side to develop a beautiful golden-brown crust.

Rotate the meatballs every couple of minutes to ensure even cooking.

Once browned and slightly crispy, transfer meatballs to a clean plate.

Step 3: Craft Tangy Piccata Sauce

In the same skillet, melt butter and add minced garlic.

Sprinkle flour into the butter and whisk to create a smooth base.

• Chicken broth
• Lemon juice
• Capers
• Caper brine

Whisk continuously to blend the ingredients and prevent lumps from forming.

Step 4: Simmer and Marry Flavors

Let the sauce simmer and thicken for 6-7 minutes, stirring occasionally.

Gently return the meatballs to the skillet, coating them in the luxurious sauce.

Cook for an additional 5-6 minutes, allowing the meatballs to absorb the tangy piccata flavors.

Spoon extra sauce over the meatballs before serving.

Tips for Zesty, Juicy Meatballs

• Add an extra egg or breadcrumbs to help meatballs hold together perfectly when mixing ground chicken.
• Use a light coating of oil on hands when forming meatballs to stop mixture from clinging to fingers.
• Pat meatballs dry before cooking to ensure beautiful browning and crispy exterior.
• Adjust broth quantity if sauce becomes too thick, whisking gently to maintain smooth texture.
• Taste sauce before adding full amount of lemon juice, adjusting to prevent overwhelming citrus notes.

Piccata Meatball Variations

• Vegetarian Piccata Meatballs
• Gluten-Free Option: Swap panko breadcrumbs with gluten-free breadcrumbs or almond flour to accommodate gluten sensitivities.
• Low-Carb Adaptation: Use ground almond meal instead of panko and serve over cauliflower rice to reduce carbohydrate content.
• Mediterranean Spin: Add chopped fresh herbs like oregano and parsley to the meatball mixture for an extra Mediterranean flavor profile.

Serving Chicken Piccata Meatballs

• Pasta Perfect Pairing: Serve these zesty meatballs over al dente linguine or angel hair pasta, allowing the tangy piccata sauce to coat each strand elegantly.
• Fresh Herb Finale: Sprinkle chopped fresh parsley or basil on top for a bright, aromatic finish that enhances the lemony flavor profile of the dish.
• Elegant Side Companion: Pair with roasted asparagus or a crisp green salad to balance the rich, savory meatballs and provide a light, refreshing contrast.
• Wine Harmony: Complement the dish with a crisp white wine like pinot grigio or sauvignon blanc, which will beautifully highlight the citrusy piccata sauce.

Storage Tips for Meatball Leftovers

• Store leftover meatballs and sauce in an airtight container for up to 3-4 days. Cool completely before sealing to prevent condensation.
• Place cooled meatballs in freezer-safe containers or ziplock bags. Freeze for up to 2 months. Label with date and contents.
• Thaw overnight in refrigerator. Warm gently in skillet over medium-low heat, adding splash of broth to prevent drying. Stir occasionally to maintain sauce consistency.
• Always use clean utensils when handling stored food. Check for any signs of spoilage before reheating. Consume within recommended storage time for best flavor and food safety.

Chicken Piccata Meatballs Recipe

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4.7 from 32 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent chicken piccata meatballs bring zesty Italian-American flavors to your dinner table with a playful twist on classic piccata. Tangy lemon, briny capers, and rich butter sauce elevate these tender meatballs, inviting you to savor each delightful bite.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) ground chicken

Binding and Flavor Enhancers:

• 2/3 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 4 cloves garlic, minced
• 1 tablespoon lemon zest
• 1/2 teaspoon salt

Cooking and Preparation:

• 2 tablespoons olive oil

Piccata Sauce:

• 1/2 stick (4 tablespoons or 57 grams) butter
• 3 cloves garlic, minced
• 1 tablespoon flour
• 1 cup chicken broth
• 1/4 cup capers
• 2 tablespoons caper brine
• 1/4 cup lemon juice

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Instructions

1. Combine ground chicken with grated parmesan, panko breadcrumbs, minced garlic, lemon zest, and a pinch of salt in a mixing bowl. Gently blend ingredients until uniformly mixed.
2. Shape the mixture into compact, golf ball-sized spheres, ensuring consistent size for even cooking.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 375°F.
4. Carefully place meatballs into the hot pan, allowing space between each for proper browning. Rotate every 2 minutes to achieve a golden-brown exterior, cooking for about 6 minutes total.
5. Transfer browned meatballs to a clean plate, leaving behind the flavorful pan drippings.
6. Reduce heat to medium and add butter to the same skillet. Sauté minced garlic until fragrant, about 30 seconds.
7. Sprinkle flour into the butter-garlic mixture, whisking continuously to create a smooth roux without burning.
8. Gradually pour in chicken broth, stirring constantly to prevent lumps. Add capers, caper brine, and fresh lemon juice.
9. Simmer the sauce for 6-7 minutes, allowing it to thicken and develop a rich consistency.
10. Return meatballs to the sauce, gently coating each one. Cook for an additional 5-6 minutes, ensuring they’re heated through and absorbing the tangy sauce.
11. Serve hot, spooning extra sauce over the meatballs and garnishing with fresh parsley if desired.

Notes

• Opt for ground chicken with higher fat content to ensure juicy, tender meatballs that won’t dry out during cooking.
• Gently mix meatball ingredients to prevent overworking, which can make the texture tough and dense.
• Toast panko breadcrumbs briefly before mixing for extra crunch and deeper flavor profile in the meatballs.
• Adjust sauce consistency by adding more broth if too thick or simmering longer if too thin for perfect coating.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 23 g
• Cholesterol: 85 mg