Description
These Chicken Piccata Meatballs are a delicious twist on classic Italian piccata, combining tender ground chicken meatballs with a bright, tangy lemon-caper sauce. Seared to golden perfection and simmered in a savory white wine and butter sauce, they make a perfect main course served over pasta, mashed potatoes, or rice.
Ingredients
Scale
Meatballs
- 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
Sauce
- 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)
For Serving (optional)
- Parmesan cheese
- Chopped parsley
- Lemon slices
Instructions
- Combine ingredients for meatballs: In a mixing bowl, place the ground chicken, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, lemon zest, chopped parsley, salt, and black pepper. Use your hands to mix everything evenly until fully incorporated.
- Form meatballs: Using a 2-tablespoon cookie scoop, scoop and roll the mixture into 2-inch meatballs, making about 16 total. Alternatively, use a 1-tablespoon scoop to make 32 smaller meatballs if preferred.
- Sear meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and sear them until a golden crust forms on all sides, about 5 to 6 minutes total (3 to 4 minutes for smaller meatballs). Transfer the meatballs to a plate and set aside. They don’t need to be fully cooked at this stage as they’ll finish cooking in the sauce.
- Prepare sauce base: In the same skillet, melt the butter over medium heat, then add 2 teaspoons minced garlic. Stir continuously to prevent burning and scrape up the browned bits left from searing the meatballs.
- Deglaze and reduce: Pour in the white wine and allow it to simmer for 4 to 5 minutes, reducing slightly to concentrate the flavors.
- Add remaining sauce ingredients: Stir in the chicken broth, fresh lemon juice, lemon zest, capers, and red pepper flakes if using. Simmer for about 5 minutes or until the sauce begins to thicken. For a thicker sauce, mix 2 teaspoons cornstarch with 2 teaspoons water and stir into the sauce.
- Simmer meatballs in sauce: Return the meatballs to the skillet, coat them in the sauce, and allow them to simmer for 4 to 6 minutes, or until the meatballs are fully cooked with an internal temperature of 165°F (74°C).
- Serve: Serve the meatballs hot over pasta, mashed potatoes, or rice. Optionally garnish with grated Parmesan cheese, chopped parsley, and lemon slices for extra flavor and presentation.
Notes
- You can substitute white wine with extra chicken broth and a splash of white or apple cider vinegar for a non-alcoholic version.
- Use a digital meat thermometer to ensure meatballs reach a safe internal temperature of 165°F (74°C).
- For a thicker sauce, cornstarch slurry is recommended but optional.
- Meatballs can be made smaller for appetizer-sized portions.
- Reheating is best done gently on stovetop to retain sauce texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken piccata meatballs, italian meatballs, lemon caper sauce, ground chicken recipes, easy skillet meatballs, stovetop cooking
