Description
Delicious and tangy Chicken Piccata Meatballs combine tender ground chicken meatballs with a zesty lemon-caper sauce, perfect for a comforting and elegant weeknight dinner. These skillet-cooked meatballs are easy to prepare and pair wonderfully with mashed potatoes, pasta, or steamed vegetables, offering a flavorful Italian-American twist.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce & Garnish
- 2 tablespoons olive oil (for cooking)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ¼ cup fresh lemon juice
- ¼ cup capers, rinsed and drained
- 2 tablespoons heavy cream (optional)
- Additional parsley and lemon slices for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently until all ingredients are just combined to avoid a dense texture. Shape the mixture into 1½-inch meatballs, ensuring they are uniform in size for even cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Place the meatballs in the skillet in batches, making sure not to overcrowd the pan. Cook the meatballs, turning them occasionally, until they are golden brown on all sides and cooked through, approximately 8 to 10 minutes. Remove the meatballs from the skillet and set them aside on a plate.
- Make the Piccata Sauce: In the same skillet, reduce heat to medium-low and melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, which will thicken the sauce. Gradually whisk in the chicken broth and fresh lemon juice, stirring continuously to ensure a smooth sauce. Bring the sauce to a gentle simmer.
- Finish the Sauce and Meatballs: Stir the rinsed and drained capers into the sauce. If desired, add the heavy cream for a richer, smoother sauce. Return the cooked meatballs to the skillet, spooning the sauce over them. Allow everything to simmer together for 5 to 7 minutes so the meatballs heat through fully and absorb the flavors of the sauce.
- Garnish and Serve: Once heated through and coated evenly with sauce, garnish the meatballs with additional freshly chopped parsley and lemon slices. Serve the Chicken Piccata Meatballs hot alongside your favorite sides such as mashed potatoes, pasta, or steamed vegetables for a complete meal.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs and replace the all-purpose flour with cornstarch or a gluten-free flour blend.
- The heavy cream in the sauce is optional; omitting it will result in a lighter, more traditional piccata sauce.
- These meatballs pair wonderfully with mashed potatoes, pasta, or steamed seasonal vegetables to complement the bright lemony flavors.
