The Juiciest Chicken Piccata Meatballs Recipe You’ll Ever Try

Nestled between zesty flavors and comforting textures, chicken piccata meatballs offer a delightful twist on classic Italian cuisine.

Briny capers and bright lemon juice dance across tender, juicy spheres of seasoned meat.

Mediterranean influences shine through each carefully crafted bite.

Crisp parsley adds a fresh green sparkle to the golden-brown morsels.

Weeknight dinners transform into something special with this playful recipe.

Pasta or crusty bread make perfect companions for these tangy, succulent meatballs.

Pairing Ideas for Chicken Piccata Meatballs

• Enhance the lemony, tangy flavors of chicken piccata meatballs with a bright, acidic white wine like Pinot Grigio or Sauvignon Blanc, which cuts through the richness and complements the zesty sauce.
• Serve meatballs over soft, creamy polenta to soak up the luxurious piccata sauce, providing a smooth, buttery foundation that balances the dish's sharp, citrusy notes.
• Prepare roasted asparagus spears with fresh herbs like thyme or rosemary, offering a light, green vegetable side that adds freshness and textural contrast to the succulent meatballs.

Storage Guidelines for Chicken Piccata Meatballs

• Refrigerate: Store leftover meatballs in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring they're completely cooled before sealing.
• Freeze: Transfer meatballs and sauce to a freezer-safe container or freezer bag. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Microwave Reheating: Place meatballs in a microwave-safe dish, add a splash of chicken stock to prevent drying. Cover with a damp paper towel, heat on medium power for 1-2 minutes, stirring halfway through.
• Stovetop Reheating: Warm meatballs in a skillet over medium-low heat. Add a little chicken stock or water to maintain moisture.

FAQs

• Are chicken piccata meatballs different from traditional meatballs?

Yes, they have a distinctive tangy flavor profile with capers, lemon, and white wine sauce, which sets them apart from classic Italian-style meatballs.

• Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works perfectly as a substitute and will provide a similar texture and taste to the chicken meatballs.

• Is this recipe considered healthy?

While not a low-calorie dish, these meatballs offer a protein-rich meal with lean ground chicken and balanced ingredients. They’re a lighter alternative to traditional beef meatballs.

Chicken Piccata Meatballs Essentials

• Savor Gourmet Twist: Transform classic chicken into an elegant piccata-style meatball that brings restaurant-quality dining right to your kitchen.
• Master Quick Cooking: Create a sophisticated meal in minimal steps, perfect for busy home cooks wanting delicious results without complicated techniques.
• Elevate Weeknight Dinners: Upgrade your standard protein dish with bright, tangy flavors from capers, lemon, and white wine that make every bite exciting and memorable.
• Customize with Ease: Adaptable recipe allows simple ingredient swaps or serving variations to match personal taste preferences or dietary needs.

Ingredients for Chicken Piccata Meatballs

• Ground Chicken: The primary protein that forms the foundation of the meatballs.
• Egg: Helps bind the meatball mixture together and provides structure.

• Bread Crumbs: Adds lightness and helps hold the meatballs together.
• Parmesan Cheese, Half and Half: Contribute moisture and rich flavor to the meatball mixture.

• Shallots, Capers, Parsley: Provide depth and brightness to the meatball and sauce.
• Kosher Salt, Black Pepper, Garlic Powder: Season and elevate the overall taste profile.

• White Wine, Chicken Stock: Create the base for the piccata-style sauce.
• Lemon Juice: Adds a bright, tangy element characteristic of piccata.
• Cold Butter: Helps to thicken and enrich the sauce with a silky texture.

• Olive Oil: Used for browning the meatballs and preventing sticking.

How to Prepare Chicken Piccata Meatballs

Step 1: Create Flavor-Packed Meatball Base

• Minced shallots
• Grated Parmesan cheese
• Half and half
• Bread crumbs
• Minced parsley
• Capers
• Ground chicken

Sprinkle in kosher salt, black pepper, and garlic powder. Gently fold everything together until ingredients are perfectly blended.

Step 2: Shape Delectable Meatball Rounds

Spread remaining bread crumbs on a plate. Using your hands, scoop the chicken mixture and shape into twelve uniform meatballs.

Roll each ball in bread crumbs for a crispy exterior coating.

Step 3: Sizzle and Brown Meatballs

Heat olive oil in a deep skillet over medium-high heat.

Drop meatballs into hot oil and cook, turning occasionally, until golden brown on all sides. This takes about 5 minutes.

Transfer browned meatballs to a separate plate.

Step 4: Build Tangy Sauce Foundation

In the same skillet, sauté remaining shallots and capers for one minute.

Pour in white wine and chicken stock. Bring to a boil, scraping up delicious browned bits from the pan.

Step 5: Simmer Meatballs in Sauce

Return meatballs to the skillet. Reduce heat and let simmer until sauce reduces by half, about 6-7 minutes.

Gently stir to coat meatballs evenly.

Step 6: Enrich Sauce with Buttery Finish

Push meatballs to one side and lower heat.

Splash in fresh lemon juice. Whisk cold butter cubes into the sauce until smooth and slightly thickened.

Stir in remaining parsley.

Step 7: Serve with Saucy Flair

Toss meatballs to ensure they’re completely coated in the luxurious sauce.

Plate immediately and enjoy the burst of piccata-inspired flavors.

Tips for Perfect Chicken Piccata Meatballs

• Substitute ground turkey for a leaner protein option while maintaining the dish's delicate flavor profile.
• Ensure meatballs are uniform in size for consistent cooking and attractive presentation.
• Use cold butter when finishing the sauce to create a smooth, velvety texture without breaking.
• Grate fresh Parmesan cheese for superior flavor compared to pre-packaged varieties.
• Drain excess oil from skillet after browning meatballs to prevent greasy sauce consistency.

Variations of Chicken Piccata Meatballs

• Vegetarian Piccata Meatballs: Swap ground chicken with plant-based ground meat or crumbled tofu, using similar seasonings and preparation techniques for a meat-free version.
• Gluten-Free Option: Replace bread crumbs with gluten-free panko or crushed almond flour, maintaining the crispy exterior while accommodating wheat-sensitive diets.
• Mediterranean Herb Variation: Incorporate oregano, mint, and za'atar spice blend into the meatball mixture, creating a Middle Eastern-inspired flavor profile with similar cooking methods.
• Low-Carb Adaptation: Use ground pork or turkey instead of chicken, replace bread crumbs with crushed pork rinds, and serve over cauliflower rice for a keto-friendly alternative.

Chicken Piccata Meatballs Recipe

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4.7 from 31 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Savory chicken piccata meatballs blend zesty lemon, capers, and parmesan in a delightful Italian-American fusion. Served over pasta or alone, this dish brings Mediterranean flavors to your dinner table with irresistible charm.

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Ingredients

Scale 1x2x3x

• 1 pound ground chicken
• 1 large egg
• 1/4 cup half and half
• 1 cup seasoned bread crumbs (divided)
• 1/4 cup Parmesan cheese (freshly grated)
• 2 shallots (finely minced)
• 2 tbsps parsley (finely minced, divided)
• 2 tbsps capers (divided)
• 1 tsp kosher salt
• 1/2 tsp black pepper (freshly ground)
• 1/4 tsp garlic powder
• 3 tbsps olive oil (additional as required)
• 1/4 cup white wine
• 1 1/4 cups chicken stock
• 1 1/2 tbsps lemon juice (freshly squeezed)
• 3 tbsps butter (cold, cubed)

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Instructions

1. Blend ground chicken with grated Parmesan, half and half, bread crumbs, parsley, egg, and chopped capers in a large mixing bowl. Season with kosher salt, black pepper, and garlic powder. Gently mix until ingredients are evenly distributed.
2. Spread remaining bread crumbs on a shallow plate. Form chicken mixture into twelve uniform meatballs, rolling each one in bread crumbs to create a light, even coating.
3. Heat olive oil in a large skillet over medium-high heat (around 375°F). Carefully place meatballs in hot oil, turning occasionally to brown all sides, approximately 5 minutes. Add extra oil if needed to prevent sticking. Transfer browned meatballs to a separate plate.
4. In the same skillet, sauté remaining shallots and capers for one minute. Pour in white wine and chicken stock, bringing the liquid to a boil while scraping up browned bits from the pan’s bottom.
5. Return meatballs to the skillet. Reduce heat and simmer for 6-7 minutes, allowing the sauce to reduce by half. Occasionally stir to ensure even sauce coverage.
6. Shift meatballs to one side of the skillet. Lower heat to minimum. Whisk in fresh lemon juice, then gradually incorporate cold butter cubes until sauce thickens slightly. Stir in remaining parsley.
7. Thoroughly coat meatballs in the finished sauce. Plate immediately, ensuring each serving has an abundant sauce drizzle.

Notes

• Ensure ground chicken is not overmixed to maintain tender, juicy meatballs without becoming dense or tough.
• Use cold butter in small cubes for creating a smooth, silky sauce that emulsifies perfectly without breaking.
• Substitute gluten-free breadcrumbs for a celiac-friendly version while maintaining the crispy exterior texture.
• Adjust sauce consistency by adding more stock if too thick or reducing longer for a more concentrated flavor profile.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 1 g
• Sodium: 520 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 110 mg