These meatballs prove that chicken piccata was always meant to be bite-sized. The lemon zest in the meat itself changes everything – instead of just sauce on top, you get bright citrus flavor baked right into each ground chicken meatball.
The real genius is the wine pan sauce with capers. It deglazes all those browned bits from the meatballs and creates this tangy, buttery sauce that coats everything perfectly. Way better than trying to get chicken breasts to stay juicy while making piccata sauce.
These work for everything from appetizers to dinner over pasta. The sauce reduces down to exactly the right consistency while the meatballs finish cooking, meaning you get perfect timing and zero stress.
🔪 Ingredients & Tools You’ll Need Chicken Piccata Meatballs
For the chicken meatballs:
- Ground chicken
- Diced onion
- Seasoned breadcrumbs
- Parmesan cheese, grated
- Fresh parsley, chopped
- Milk
- Eggs
- Garlic cloves, minced
- Lemon zest
- Kosher salt & freshly ground black pepper
For cooking & piccata sauce:
- Unsalted Butter
- Avocado oil or Olive oil
- White wine
- Chicken broth
- Lemon juice
- Capers
Equipment
- Large mixing bowl
- Skillet (10 to 12-inch cast iron skillet recommended)
- Tongs
- Paper towels
- Zester or microplane
📝 Step-by-Step Instructions For Chicken Piccata Meatballs
- Mix meatball base: In a large bowl, combine the chicken, onion, breadcrumbs, Parmesan, parsley, milk, eggs, garlic, lemon zest, salt, and pepper. Stir until just combined.
- Shape meatballs: Roll mixture into golf ball–sized rounds (about 2 tablespoons each).
- Brown meatballs: Heat the butter and oil in a large skillet over medium heat. Add meatballs in batches, searing until browned on all sides, 6 to 8 minutes. Then transfer to a paper towel–lined plate.
- Make pan sauce: Deglaze skillet with white wine, scraping up browned bits. Add broth, lemon juice, and capers. Simmer 2–3 minutes.
- Finish cooking: Return meatballs to skillet. Simmer 5–8 minutes, until the sauce reduces by half and the meatballs are cooked through (165°F internal temp).
- Garnish & serve: Sprinkle with fresh parsley and serve hot.
🔄 Substitutions & Variations
- Ground chicken: Swap with ground turkey.
- Breadcrumbs: Use gluten-free breadcrumbs, pork panko or panko.
- Onion: Yellow or white onions both work.
- Cheese: Freshly grated Parmesan melts best, but pre-grated is fine.
- Broth: Chicken stock works just as well.
💡 Meat Nerd Tips
- Hot pan = better sear: Let the skillet heat fully before adding meatballs.
- Don’t overcrowd: Cook in batches for an even golden crust.
- Wine swap: If avoiding alcohol, use more chicken broth and a splash of apple cider vinegar for tang.
- Juicy meatballs: Don’t overmix—gentle mixing keeps them tender.
- Deglazing magic: The brown bits stuck to the skillet (fond) are pure umami gold—don’t skip scraping them into your sauce.
- Balance flavors: Capers are salty; taste before adding more salt at the end.
- Lemon trick: Zest first, then juice—the other way around is a mess.
- Batch cook smart: Freeze cooked meatballs in single layers before bagging to prevent sticking.
🍽️ What to Serve with Chicken Piccata Meatballs
- Serve over pasta, rice, or mashed potatoes.
- Pair with creamed spinach, sautéed green beans, or roasted asparagus.
- For appetizers, serve with toothpicks and extra sauce for dipping.
- Wine pairing: A chilled glass of Sauvignon Blanc or Pinot Grigio matches the citrusy, briny sauce perfectly. For red wine lovers, a light Pinot Noir is a solid choice.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze up to 3 months in a freezer-safe container.
- Reheat gently in a skillet with a splash of broth or microwave in 45-second intervals.
- Great make-ahead dish: cook fully, chill, and reheat before serving.
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Chicken Piccata Meatballs Recipe
These aren't your average meatballs. Tender chicken piccata meatballs simmered in a bright lemon-caper wine sauce that has people coming back for seconds and thirds. Restaurant-quality flavor in just 35 minutes.
Recommended Equipment
- Large mixing bowl
- Skillet (12-inch cast iron skillet recommended)
- tongs
- Paper towels
- Zester or microplane
Ingredients
- 2 pounds ground chicken
- 1/2 cup onion diced
- 1 cup seasoned breadcrumbs or pork panko
- 1/2 cup Parmesan cheese grated
- 2 tablespoons chopped fresh parsley
- 1/4 cup milk
- 2 large eggs
- 2 garlic cloves minced
- Zest of 1 lemon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon avocado oil or olive oil
- 1 cup white wine use a dry white wine like a Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay.
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers
Instructions
- In a large mixing bowl, combine the ground chicken, onion, breadcrumbs, Parmesan cheese, parsley, milk, eggs, minced garlic, lemon zest, salt, and pepper.
- Shape the mixture into 2-tablespoon balls.
- Heat the butter and oil in a large skillet over medium heat.
- Add the meatballs and cook until all sides are browned, about 6-8 minutes.
- Transfer to a paper towel-lined plate.
- Deglaze the pan with white wine.
- Mix in the chicken broth, lemon juice, and capers.
- Return the meatballs to the pan and simmer for 5-8 minutes until the sauce reduces by half and the meatballs reach 165°F internally with an instant read thermometer.
- Garnish with some extra chopped parsley and enjoy.
Notes
- Wine choice: Use a dry white like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Avoid sweet wines, which can make the sauce cloying.
- Searing tip: Make sure the skillet is hot before adding meatballs, and don’t overcrowd the pan—cook in batches for an even golden crust.
- Tender meatballs: Mix ingredients gently; overmixing makes meatballs dense.
- Deglaze well: Scrape up all the browned bits (fond) after browning—this is where the sauce gets its rich flavor.
- Capers & salt: Capers bring briny punch, so taste the sauce before adding extra salt.
- Make-ahead: These meatballs freeze beautifully. Freeze in a single layer, then transfer to a freezer bag to prevent sticking.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 14g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 817mg | Potassium: 717mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 2mg
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❓ FAQs About Chicken Piccata Meatballs
How should I store my Chicken Piccata Meatballs?
Refrigerate up to 4 days in an airtight container, or freeze for up to 3 months. Reheat gently in a skillet or microwave.
Can I make these ahead of time?
Yes, they store and reheat beautifully. Just be mindful of storage times.
How do I serve them?
Over rice, pasta, or on their own with a veggie side like creamed spinach or green beans.
How do I keep meatballs from sticking to the pan?
Start with a hot skillet and don’t overcrowd. Give them space so they sear instead of steam.
Where are capers in the grocery store?
Usually next to olives and pickles, or in the Mediterranean foods section.
Do I need to wash my lemon before zesting?
Yes, always wash citrus and herbs before using.
