Why You’ll Love This Recipe

Chicken Piccata Meatballs offer a bright and zesty twist on classic meatballs by infusing them with the bold lemony flavors of the traditional Italian piccata dish. These juicy meatballs are simmered in a tangy lemon-butter-caper sauce that’s both elegant and comforting. Perfect for a weeknight dinner or a dinner party centerpiece, they pair beautifully with pasta, rice, or crusty bread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground chickenbreadcrumbsparmesan cheeseegggarliconionparsleylemon zestlemon juicecaperschicken brothunsalted butterolive oilfloursaltblack pepper

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, mix ground chicken, breadcrumbs, parmesan, egg, minced garlic, finely chopped onion, parsley, lemon zest, salt, and pepper until well combined.

Form into small meatballs and place on the prepared baking sheet.

Bake for 18–20 minutes, or until cooked through and lightly golden.

While the meatballs bake, make the sauce by melting butter with olive oil in a skillet over medium heat.

Whisk in flour to create a roux and cook for 1-2 minutes.

Slowly pour in chicken broth and lemon juice, whisking continuously until smooth.

Add capers and simmer for 5 minutes until the sauce thickens slightly.

Add baked meatballs to the sauce and simmer for another 5 minutes, spooning sauce over the top to coat.

Garnish with fresh parsley and lemon slices if desired.

Servings and timing

This recipe yields approximately 20 meatballs.
Preparation time: 15 minutes
Baking time: 20 minutes
Sauce prep and simmer: 10 minutes
Total time: 45 minutes

Variations

Use ground turkey or ground pork instead of chicken.
Add crushed red pepper flakes for a spicy kick.
Stir in a splash of white wine for extra depth in the sauce.
Serve over mashed potatoes or couscous for a unique twist.

storage/reheating

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave until warmed through.
You can freeze the cooked meatballs and sauce for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought meatballs?
Yes, but homemade meatballs provide the best flavor and texture for this dish.

Is the sauce very lemony?
It has a bright lemon flavor, but you can adjust the amount of juice to your taste.

Can I make these ahead of time?
Yes, you can prep and bake the meatballs a day ahead, then reheat in the sauce before serving.

Are capers necessary?
Capers add a distinct briny flavor, but you can omit or substitute with chopped green olives.

Can I make this gluten-free?
Yes, use gluten-free breadcrumbs and a gluten-free flour for the sauce.

What should I serve with Chicken Piccata Meatballs?
They go well with spaghetti, angel hair pasta, or even roasted vegetables.

Can I use lemon zest in the sauce too?
Absolutely—it will enhance the citrus flavor even more.

Do I need to brown the meatballs first?
Baking works well, but you can also sear them in a skillet before simmering in the sauce.

How do I thicken the sauce more?
Simmer a bit longer or whisk in a touch more flour or cornstarch slurry.

Can I add herbs like thyme or basil?
Yes, fresh herbs like thyme or basil can complement the flavors beautifully.

Conclusion

Chicken Piccata Meatballs are a deliciously modern take on an Italian classic. With their juicy texture and tangy, buttery sauce, they’re sure to win over your dinner table. Whether served over pasta or on their own, these meatballs offer a comforting yet fresh flavor you’ll crave again and again.