Dinner

Chicken Piccata Meatballs Recipe

Name: Chicken Piccata Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb ground chicken; 1/2 cup Italian breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 1 teaspoon minced garlic; 1 teaspoon lemon zest; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 2 tablespoons butter; 2 teaspoons minced garlic; 1/2 cup dry white wine (such as pinot grigio) or substitute with more chicken broth and a splash of white or apple cider vinegar; 1 cup chicken broth; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 2 tablespoons capers, drained; 1/2 teaspoon red pepper flakes (optional); Parmesan cheese; Chopped parsley; Lemon slices

ByJulian Dempsey December 22, 2025December 22, 2025

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Introduction

Chicken Piccata Meatballs offer a bright and flavorful twist on a classic Italian dish. These tender meatballs are simmered in a tangy lemon and caper sauce, making them a perfect weeknight dinner that feels special but cooks up quickly.

A white bowl filled with cooked spaghetti noodles forming the bottom layer, smooth and light yellow in color, with eight browned meatballs placed on top. The meatballs are golden brown with some darker seared spots, mixed with bits of green herbs and small pieces of red pepper, and are garnished with capers and fresh green parsley. A wedge of lemon with bright yellow color is positioned on the side inside the bowl. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon minced garlic
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
2 teaspoons minced garlic
1/2 cup dry white wine (such as pinot grigio) or more chicken broth with a splash of white or apple cider vinegar
1 cup chicken broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons capers, drained
1/2 teaspoon red pepper flakes (optional)
Parmesan cheese for serving (optional)

Instructions

Step 1: In a mixing bowl, combine ground chicken, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, lemon zest, parsley, salt, and pepper. Use your hands to mix until evenly incorporated.
Step 2: Using a 2-tablespoon cookie scoop, shape the mixture into 2-inch meatballs, about 16 total. Alternatively, use a 1-tablespoon scoop to make 32 smaller meatballs.
Step 3: Heat olive oil in a large skillet over medium heat. Sear the meatballs until golden brown on all sides, about 5 to 6 minutes for larger meatballs or 3 to 4 minutes for smaller ones. Remove meatballs and set aside; they will finish cooking in the sauce.
Step 4: In the same skillet, melt butter and add minced garlic over medium heat. Stir frequently to avoid burning and scrape up any browned bits from the meatballs.
Step 5: Pour in white wine and let it simmer for 4 to 5 minutes until it reduces slightly. Add chicken broth, lemon juice, lemon zest, capers, and red pepper flakes if using. Simmer for another 5 minutes to thicken the sauce. For a thicker sauce, mix 2 teaspoons cornstarch with 2 teaspoons water and stir into the sauce.
Step 6: Return the meatballs to the skillet, coating them in the sauce. Simmer for 4 to 6 minutes until the meatballs are cooked through and reach an internal temperature of 165°F.
Step 7: Serve immediately with pasta, mashed potatoes, or rice. Garnish with Parmesan cheese, chopped parsley, and lemon slices if desired.

Tips & Variations

For extra tenderness, soak the breadcrumbs in a little milk before mixing with the meat.
Substitute ground turkey for chicken for a slightly different flavor.
If you prefer a non-alcoholic sauce, use additional chicken broth with a splash of apple cider vinegar instead of white wine.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the meatballs, adding a splash of broth if needed to loosen the sauce.

How to Serve

A white bowl holds a bed of cooked spaghetti with a smooth, light yellow color and slightly shiny texture as the base layer. On top, there are round meatballs with a browned, crispy outer surface showing a mix of golden and darker brown spots, speckled with small green herbs and bits of red chili or pepper. The meatballs are garnished with chopped green herbs and scattered small green capers. A bright yellow lemon wedge rests on the side, adding a fresh contrast. The bowl sits on a wooden board with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead, then store them in the refrigerator until ready to cook. Alternatively, sear and fully cook them, then refrigerate and reheat in the sauce.