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Four browned Chicken Piccata Meatballs garnished with herbs and capers served on a bed of spaghetti on a white plate.
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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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 8 servings
Calories: 339kcal
Author: Kita Roberts

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.
    A baking sheet with evenly spaced, uncooked chicken meatballs arranged in rows on a lightly stained surface.
  • 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.
    A white skillet filled with browned Chicken Piccata Meatballs sits on a round woven placemat atop a marble surface.
  • Transfer to a paper towel-lined plate.
  • Deglaze the pan with white wine.
  • Mix in the chicken broth, lemon juice, and capers.
    A white pot filled with a light yellow piccata sauce, garnished with green capers, sits on a woven mat atop a marble surface.
  • 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.
    A white pan filled with browned Chicken Piccata Meatballs garnished with herbs, next to a bowl of cooked spaghetti and a glass of white wine.

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