Description
This recipe brings all the tangy, buttery goodness of classic chicken piccata—reimagined into juicy, tender meatballs. With a lemony caper sauce that coats each bite, it’s a family favorite that feels fancy without the fuss. Serve over pasta, rice, or roasted veggies for a comforting, elegant meal.
Ingredients
For the Meatballs:
1 lb ground chicken
¼ cup grated Parmesan cheese
⅔ cup panko breadcrumbs
½ tsp salt
4 cloves garlic, minced
1 tbsp lemon zest
2 tbsp olive oil (for cooking)
For the Sauce:
½ stick butter (4 tbsp)
3 cloves garlic, minced
1 tbsp flour
1 cup chicken broth
¼ cup capers + 2 tbsp caper brine
¼ cup lemon juice
Instructions
Make the Meatballs: In a large bowl, combine chicken, Parmesan, panko, salt, garlic, and lemon zest. Mix until just combined. Roll into 1½-inch balls.
Heat olive oil in a skillet over medium heat. Brown meatballs on all sides until golden and mostly cooked through. Remove and set aside.
Make the Sauce: In the same skillet, melt butter. Sauté garlic for 1 minute. Stir in flour and cook for 1 more minute.
Slowly whisk in chicken broth, capers, brine, and lemon juice. Bring to a simmer.
Return meatballs to the skillet and cook for 10–12 minutes until fully cooked and sauce thickens slightly.
Notes
Savory, tangy, and full of flavor—these piccata meatballs bring Italian comfort to every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 360 per serving
- Sugar: 1g per serving
- Fat: 24g per serving
- Carbohydrates: 10g per serving
- Fiber: 1g per serving
- Protein: 26g per serving