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Chicken Piccata Meatballs in Creamy Lemon Caper Sauce

Close-up of several golden-brown chicken piccata meatballs served in a creamy lemon butter sauce, topped with capers and fresh parsley.
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Make juicy, tender chicken piccata meatballs simmered in a bright, zesty lemon caper sauce. This easy one-pan dinner brings restaurant quality flavor to your weeknight table.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup panko 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, substitute with more 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, egg, Parmesan cheese, minced garlic, oregano, salt, and pepper in a large 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, oven-safe skillet over medium-high heat. Brown the meatballs in batches on all sides, about 4-5 minutes total per batch. 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 (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  5. Add the chicken broth, lemon juice, and lemon zest 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 cook for 8-10 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F).
  7. Remove the skillet from the heat. Stir in the drained capers.
  8. Whisk in the cold butter pieces, one piece at a time, until the sauce thickens slightly and becomes glossy. Do not boil after adding the butter.
  9. Garnish with fresh chopped parsley before serving. Serve these chicken piccata meatballs over orzo, spaghetti, or rice for a complete meal.

Notes

  • For gluten free chicken meatballs, substitute regular panko breadcrumbs with gluten free panko or almond flour.
  • You can bake the meatballs instead of searing them. Place them on a baking sheet and bake at 400°F for 15-18 minutes before adding them to the sauce.
  • This zesty lemon sauce is excellent served over simple steamed vegetables if you prefer a lighter meal.

Nutrition

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