Juicy, flavorful Chicken Piccata Meatballs are a zesty twist on the classic Italian dish, made with tender ground chicken, fresh lemon, and a buttery caper sauce. This easy one-pan dinner is perfect for busy weeknights and comes together in under 30 minutes. Serve it over pasta, rice, or veggies for a quick meal the whole family will love!

A white skillet filled with chicken piccata meatballs in a lemon-caper sauce, garnished with parsley and lemon slices. Plates and cutlery are visible in the background.

If you’re short on time but still want something homemade and full of flavor, this chicken piccata meatballs recipe is for you. If you remember this garlic chicken piccata, these chicken meatballs are a fun spin on it.

Like traditional chicken piccata, this recipe has a rich and bright flavor that screams comfort food.

But, unlike classic chicken piccata with complicated steps, this recipe uses simple ingredients and cooks fast, making it perfect for weeknights when everyone’s hungry and the clock is ticking.

Plus, it’s a fun, kid-friendly way to change up your usual chicken dinner routine without the extra hassle.

If you’re looking for more cozy recipes, this french onion pasta and chicken fajita pasta hit the spot! On the hunt for quick dinners? Head to the 30 minute meal page for more inspiration!

Chicken piccata meatballs in a creamy lemon-caper sauce are served in a white skillet, garnished with lemon slices and parsley. A wooden spoon and striped towel are nearby, with two lemon slices on the countertop.

Why You’ll Love This Recipe: 

  • Quick and Easy: Ready in under 30 minutes with minimal prep and cleanup.
  • Family-Friendly: Mild, savory flavors that kids and adults will enjoy.
  • One-Skillet Meal: Fewer dishes and less time in the kitchen makes the best combination.
  • Versatile: Serve over pasta, rice, mashed potatoes, or steamed veggies.
  • Flavor-Packed: Bright lemon, savory chicken, and briny capers create a restaurant-style dish at home.
  • Make Ahead-Friendly: Meatballs can be prepped or frozen in advance for faster meals.

Variations and Customizations:

  • Swap the Protein: Try ground turkey or ground pork instead of chicken.
  • Make it Creamy: Stir in a splash of heavy cream or a dollop of Greek yogurt for a richer sauce.
  • Add Veggies: Toss in spinach, mushrooms, or zucchini for an easy way to sneak in more nutrients.
  • Go Gluten-Free: Use gluten-free breadcrumbs in the meatballs and serve with gluten-free pasta or rice.
  • No Capers? Substitute with chopped green olives or simply omit them for a milder flavor.
Top-down view of ingredients in small bowls and dishes: ground chicken, breadcrumbs, egg, grated cheese, minced parsley, olive oil, butter, garlic cloves, chicken broth, capers, salt, and pepper.

Ingredients Needed:

  • Ground Chicken: Provides a light, tender base for these meatballs.
  • Breadcrumbs: I used panko breadcrumbs, but any kind will work.
  • Egg: Acts as a binder to hold the meatballs together.
  • Fresh Parsley: For a fresh flavor.
  • Parmesan Cheese: Grated parmesan adds a nutty, subtle flavor.
  • Seasonings: Salt and black pepper.
  • Olive Oil: You can also use avocado oil.
  • Butter: It balances the acidity from the lemon and brings in a rich flavor.
  • Garlic: This rounds out the flavors.
  • Chicken Broth: I like to use low-sodium chicken broth.
  • Lemon Juice: You’ll need one large lemon in this recipe.
  • Capers: This gives a salty, briny kick that complements the lemon perfectly.

How to Make Chicken Meatballs:

  • Mix: In a large bowl, mix together the ground chicken, breadcrumbs, eggs, parsley, cheese, salt and pepper and then form into meatballs.
  • Cook: Heat a large skillet over medium heat and then add olive oil. Add the meatballs to the skillet and cook and brown on all sides for about 7-9 minutes. Remove to a separate plate.
A clear glass bowl containing a mixture of ground chicken and spices sits on a light-colored countertop.
A white skillet filled with uncooked meatballs sits on a light-colored countertop. The meatballs are evenly spaced and surrounded by a small amount of oil.
  • Make the Sauce: To the same skillet, add the butter and melt over low heat. Add the garlic and saute for 1-2 minutes. Add the chicken broth and lemon juice and stir. Bring mixture to a boil, then reduce heat to low. stir in capers and add the meatballs back to skillet. Simmer for 5-7 minutes, or until the meatballs are cooked through and the sauce reduces slightly.
  • Serve: Garnish the meatballs with more fresh parsley (if desired) and then serve with pasta or rice.
A white enameled pot filled with a yellow broth containing small bits of browned food, sitting on a light-colored, textured surface.
A white skillet filled with meatballs in a creamy yellow sauce, garnished with capers and herbs, placed on a light-colored surface.

How to Store:

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to four days.
  • Freeze: Let meatballs cool completely, then transfer to a freezer-safe container and freeze for up to two months.
  • Reheat: Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce. You can also microwave in 30-second intervals until heated through.

Can I Make Thes Meatballs Ahead of Time?

Absolutely! You can prep the meatballs a day in advance and keep them covered in the fridge until ready to cook. You can also freeze them raw or cooked for easy future meals.

A plate of spaghetti topped with five chicken piccata meatballs, capers, and fresh herbs, garnished with lemon slices. One meatball is cut in half to show the inside. A gold fork rests on the side of the plate.

What Can I Use Instead of Capers?

Try chopped green olives, a squeeze of Dijon mustard for tang, or just leave them out if preferred.

Can I Double the Recipe?

Yes! This recipe scales well…just use a larger skillet or cook the meatballs in batches.

A wooden spoon lifts two chicken meatballs from a pan filled with more meatballs, capers, lemon slices, and a light sauce. A striped cloth is visible beside the pan.

What to Serve with Chicken Piccata Meatballs:

  • Over Pasta: Linguine, spaghetti, or angel hair all pair well with the light lemon sauce.
  • With Rice or Couscous: A simple base that soaks up all the flavor.
  • With Veggies: Serve over sautéed spinach, roasted broccoli, or roasted cauliflower for a lighter option.
  • With Crusty Bread: Great for sopping up every last drop of the lemony sauce.
  • As an Appetizer: Make smaller meatballs and serve with toothpicks and sauce on the side for dipping.

Tips and Tricks:

  • Use Ground Chicken with Some Fat: Avoid ultra-lean ground chicken breast for juicier meatballs.
  • Don’t Overmix: Gently mix the meatball mixture just until combined to keep them tender, not tough.
  • Chill the Meatballs: While this is optional, if your meatballs are very wet, place them in the fridge for 10–15 minutes before cooking to help them hold their shape.
  • Sear, Don’t Steam: Use a hot skillet to get a nice golden crust on the meatballs for extra flavor.
A plate of spaghetti topped with several browned meatballs, garnished with chopped herbs and capers, with a gold fork resting on the side. In the background, there is another bowl of pasta and a small dish of capers.

More Easy Chicken Recipes to Try:

A white skillet filled with chicken piccata meatballs in a lemon-caper sauce, garnished with parsley and lemon slices. Plates and cutlery are visible in the background.

Chicken Piccata Meatballs

Yield: 16 meatballs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Juicy, flavorful Chicken Piccata Meatballs are a zesty twist on the classic Italian dish, made with tender ground chicken, fresh lemon, and a buttery caper sauce. This easy one-pan dinner is perfect for busy weeknights and comes together in under 30 minutes. Serve it over pasta, rice, or veggies for a quick meal the whole family will love!
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Ingredients
 

  • 1 pound ground chicken
  • ½ cup breadcrumbs
  • 1 egg
  • 2 tablespoons fresh parsley, (chopped)
  • 2 tablespoons grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced, (or four teaspoons minced garlic)
  • ½ cup chicken broth
  • ¼ cup lemon juice, (juice from one lemon)
  • 3 tablespoons capers, if desired

Equipment

Instructions
 

  • In a large bowl, add ground chicken, breadcrumbs, egg, parsley, parmesan cheese, salt and pepper. Mix well to combine and then using your hands or a spoon, form mixture into meatballs (I made approximately 16 small-medium meatballs from this recipe. Mixture will be wet and that is OK).
  • Heat a large skillet over medium heat and then add olive oil once hot. Add the meatballs and cook for 7-9 minutes, turning to brown all sides. Remove from skillet and set aside (meatballs will continue cooking in Step #4).
  • To the same skillet, add the butter and let melt over medium heat. Add garlic and sauté for 1-2 minutes.
  • Add chicken broth and lemon juice and stir to combine. Bring mixture to a boil, then reduce heat to low, add capers and meatballs to skillet, and simmer for 5-7 minutes, or until meatballs are cooked through and the sauce reduces slightly. Serve immediately with rice or pasta, if desired.

Notes

  • Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
    • To Freeze: Let meatballs cool completely, then transfer to a freezer-safe container and freeze for up to two months.
    • To Reheat: Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce. You can also microwave in 30-second intervals until heated through.
    • Use 93% lean ground chicken for meatballs that hold together but stay moist. Avoid extra-lean if possible.
    • Mixing by hand is best, as over mixing can lead to dense, tough meatballs.
    • Searing the meatballs in olive oil creates a golden crust and locks in flavor, so don’t overcrowd the pan.
    • Remove browned bits from the bottom of the pan with the broth and lemon juice to make a more flavorful sauce.
    • I like to serve these meatballs with this roasted broccoli, cauliflower, or asparagus.
    • See my tips and tricks for making these Chicken Piccata Meatballs above the recipe box.
    Cuisine: American
    Course: Main Course
    Author: Gayle Bialas
    Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.