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Easy Chicken Piccata Meatballs with Zesty Lemon Caper Sauce

Four golden-brown chicken piccata meatballs served in a bright lemon-butter sauce topped with capers and parsley.
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Make weeknight dinners better with these juicy Chicken Piccata Meatballs. They feature the bright, zesty lemon and caper flavors of classic piccata, served in an easy, one-pan format perfect for weeknight chicken dinner ideas.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup breadcrumbs (use gluten free if needed)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 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 chicken broth
  • 1/4 cup dry white wine (optional)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon lemon zest
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Combine ground chicken, breadcrumbs, egg, Parmesan cheese, minced garlic, oregano, salt, and pepper in a bowl. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 18-20 meatballs.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides. Remove the browned meatballs and set them aside.
  4. Add the remaining 1 tablespoon of olive oil to the skillet. Pour in the chicken broth and white wine (if using). Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Stir in the lemon juice, capers, and lemon zest. Let the sauce simmer for 2 minutes.
  6. Return the meatballs to the skillet. Reduce the heat to medium-low, cover, and let the meatballs simmer in the sauce for 8-10 minutes, or until cooked through (internal temperature reaches 165°F).
  7. Remove the skillet from the heat. Whisk in the cold butter pieces, one piece at a time, until the sauce thickens slightly and becomes glossy.
  8. Garnish with fresh parsley and serve immediately over orzo or spaghetti for a quick chicken entree.

Notes

  • For a gluten free chicken meatballs option, use certified gluten-free breadcrumbs or almond flour as a substitute.
  • You can bake the meatballs at 400°F for 15 minutes before adding them to the sauce to save time on stovetop browning.
  • This zesty lemon chicken meatballs recipe pairs well with steamed asparagus or a simple side salad.

Nutrition

Find it online: https://seventhflavour.com/chicken-piccata-meatballs-recipe/