Description
These Chicken Piccata Meatballs are juicy ground chicken meatballs simmered in a buttery lemon-caper sauce. A lighter, fun twist on the classic Italian dish—ready in under 30 minutes and packed with bold flavor.
Ingredients
For the Meatballs:
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1 lb ground chicken
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1/3 cup breadcrumbs (use panko or almond flour for GF)
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1 egg
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2 cloves garlic, minced
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2 tbsp fresh parsley, chopped
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1/2 tsp onion powder
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1/2 tsp salt
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1/4 tsp black pepper
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1 tbsp olive oil (for searing)
For the Piccata Sauce:
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2 tbsp butter
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2 tbsp olive oil
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2 cloves garlic, minced
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1 cup chicken broth
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1/4 cup fresh lemon juice (about 2 lemons)
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1-2 tbsp capers, drained
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1 tsp cornstarch + 1 tbsp water (optional, to thicken)
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Fresh parsley and lemon slices (for garnish)
Instructions
Make the Meatballs
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In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper until combined.
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Roll into 1½-inch meatballs (about 16–18).
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Heat 1 tbsp olive oil in a large skillet over medium heat.
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Sear the meatballs for 5–6 minutes, turning to brown all sides. (They don’t need to be fully cooked yet.) Remove and set aside.
2. Make the Sauce
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In the same skillet, add butter and olive oil.
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Sauté garlic for 30 seconds. Add chicken broth, lemon juice, and capers, and bring to a simmer.
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Return the meatballs to the skillet and simmer for 8–10 minutes, or until fully cooked through (165°F internal temp).
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Optional: Stir in cornstarch slurry to slightly thicken the sauce. Simmer for 1–2 more minutes.
3. Serve
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Spoon meatballs and sauce over angel hair pasta, mashed potatoes, or sautéed greens.
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Garnish with fresh parsley and lemon slices.
Notes
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Want it creamy? Stir in 2 tbsp heavy cream at the end.
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Can be made with ground turkey or plant-based meat.
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Great for meal prep—store in the fridge for up to 3 days.