Chicken Piccata Meatballs: A Flavorful Twist on a Classic Dish
These chicken piccata meatballs are a fun twist on a classic—golden and crisp on the outside, tender inside, with a silky lemon-butter sauce and briny capers. Perfect over pasta or rice.
If you love classic chicken piccata, these chicken piccata meatballs replicate all those bright, briny notes—but in a fun and family-friendly way. Who doesn’t love meatballs? Instead of pan-frying cutlets, you’ll get tender, juicy meatballs with a lightly crispy coating. They’re quick to mix, easy to cook, and perfect for serving over pasta or rice, soaking up every last drop of that delicious sauce.
What You’ll Need To Make Chicken Piccata Meatballs
Ingredients
| For the Meatballs | For the Sauce |
|---|---|
| 1 large egg | 1 cup chicken broth |
| 2 tablespoons chopped fresh Italian parsley | 3 tablespoons unsalted butter |
| 2 tablespoons finely chopped shallot | 3 tablespoons fresh lemon juice |
| 1 tablespoon capers, drained and rinsed | 2 tablespoons capers, drained and rinsed |
| 1 clove garlic, minced | 2 tablespoons chopped fresh Italian parsley |
| ¼ cup milk | |
| ½ teaspoon salt | |
| ¼ teaspoon freshly ground black pepper | |
| 1 lb ground chicken | |
| ½ cup grated pecorino Romano cheese | |
| 6 tablespoons Italian seasoned breadcrumbs | |
| 3 tablespoons olive oil |
Instructions
- Make and shape the meatballs: In a large bowl, mix egg, parsley, shallot, capers, garlic, milk, salt, and pepper with a fork. Add ground chicken, cheese, and 6 tablespoons breadcrumbs. Mix gently until combined; the mixture will be a bit wet. Form 12 meatballs (approximately 2 inches each) and roll in remaining breadcrumbs to coat.
- Brown and roast: Heat olive oil in a large oven-safe nonstick skillet over medium heat. Add meatballs and cook until lightly golden, about 5 minutes. Transfer skillet to the oven and roast for another 10 minutes, or until cooked through.
- Make the pan sauce: Set the skillet over medium-high heat, add the chicken broth, and bring to a boil. Scrape up any browned bits and cook until slightly reduced, about 3 minutes. Off the heat, stir in butter, lemon juice, capers, and parsley.
- Serve: Spoon the sauce over the meatballs. Serve warm over noodles or rice.
Video Tutorial
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Frequently Asked Questions
Can I use ground turkey instead of chicken?
Yes, ground turkey will work well as a substitute for ground chicken!
Can I omit the capers?
Absolutely! If you’re not a fan, the meatballs will still be delicious without them.
Can these meatballs be made ahead of time?
The mixture can be prepared up to a day in advance, and you can form the meatballs ahead of time as well. Refrigerate until ready to cook.