Chicken Piccata Meatballs
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!
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
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.