These Chicken Piccata Meatballs are the perfect blend of comfort and elegance. Think golden-brown, juicy meatballs swimming in a bright lemony butter sauce with pops of briny capers. They take the classic Italian piccata and turn it into bite-sized magic, making them ideal for family dinners, casual parties, or an elevated weeknight meal.

Instead of traditional pan-fried cutlets, we’re rolling up all that flavor into tender chicken meatballs and letting them simmer gently in a tangy lemon-wine sauce. The result? Moist, flavor-packed meatballs that soak up every drop of sauce. Serve over pasta, mashed potatoes, or with crusty bread to mop it all up.

What Kind of Chicken Should I Use for Meatballs?

Ground chicken works best for these meatballs, and you’ll want a blend with a bit of fat for the juiciest results. Look for ground chicken made from both thigh and breast meat. If you’re grinding your own, aim for a 90/10 ratio of lean to fat. Avoid super lean breast-only ground chicken as it can dry out during baking.

Ingredients for the Chicken Piccata Meatballs

Ground Chicken – The base of our meatballs. Choose a blend with a little fat for maximum juiciness.

Breadcrumbs – These help bind the meatballs and keep them tender. Plain or Italian-seasoned both work well.

Egg – Acts as the glue that holds everything together.

Garlic & Shallots – Fresh aromatics that build flavor right from the start.

Parmesan Cheese – Adds umami and richness inside the meatballs.

Fresh Parsley – A pop of freshness and color in every bite.

Lemon Juice & Zest – Brings brightness that defines piccata.

Capers – Classic piccata ingredient for their bold, briny punch.

Chicken Broth & White Wine – Create a silky, tangy sauce base.

Butter – For richness in the sauce and a velvety finish.

Olive Oil – Used to brown the meatballs before finishing them in the sauce.

Salt & Pepper – Essential seasoning to enhance all the flavors.

How To Make the Chicken Piccata Meatballs

Step 1: Prep and Mix the Meatball Mixture

In a large mixing bowl, combine ground chicken, breadcrumbs, egg, finely minced garlic, shallots, grated Parmesan cheese, chopped parsley, lemon zest, salt, and pepper. Mix everything just until combined—don’t overwork the mixture or the meatballs can become tough.

Step 2: Shape and Brown the Meatballs

Scoop the mixture into 1.5-inch balls and roll gently. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides. They don’t need to be cooked through just yet—they’ll finish in the sauce.

Step 3: Make the Piccata Sauce

In the same skillet, reduce heat and add a touch more olive oil if needed. Sauté garlic and shallots until softened. Deglaze with white wine and simmer for 2 minutes. Add chicken broth, lemon juice, and capers. Let the sauce simmer and reduce slightly, about 3–5 minutes.

Step 4: Simmer the Meatballs

Return the browned meatballs to the skillet. Cover and let them simmer in the sauce for 8–10 minutes, or until fully cooked and internal temperature reaches 165°F.

Step 5: Finish with Butter and Parsley

Turn off the heat and swirl in butter to enrich the sauce. Garnish with freshly chopped parsley and extra lemon slices if desired.

How to Serve and Store Chicken Piccata Meatballs

These chicken piccata meatballs are ultra-versatile. For a cozy dinner, spoon them over buttery mashed potatoes or lemony pasta. Want a lighter touch? Serve them alongside roasted asparagus or a crisp arugula salad. Don’t forget the bread—you’ll want something to soak up that luscious sauce!

To store leftovers, let the meatballs cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth to keep the sauce silky.

For longer storage, freeze the meatballs (with or without sauce) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make these meatballs ahead of time?

Absolutely. You can roll and refrigerate the meatballs a day in advance. You can also fully cook them and refrigerate or freeze until ready to serve.

What if I don’t have white wine?

No problem—you can substitute extra chicken broth with a splash of white wine vinegar or lemon juice to keep that tangy balance.

Can I use turkey instead of chicken?

Yes, ground turkey makes a great substitute. Just make sure it’s not too lean to avoid dryness.

Are capers necessary?

Capers are traditional in piccata and add that signature salty punch, but if you’re not a fan, try chopped green olives or skip them altogether.

Is this gluten-free?

To make it gluten-free, use gluten-free breadcrumbs and ensure your broth and other ingredients are certified gluten-free.

Can I bake the meatballs instead of browning?

Yes, bake them at 400°F for about 15–18 minutes, then simmer in the sauce as directed.

Want More Chicken Dinner Ideas?

If these Chicken Piccata Meatballs are a hit in your kitchen, here are some other flavorful chicken dishes you’ll want to try next:

• Sweet Garlic Chicken in the Crockpot for an effortless set-it-and-forget-it meal.
• Air Fryer Honey Butter Garlic Chicken Tenders when you need something crispy and quick.
• Chicken Crescent Roll Casserole for cozy, cheesy comfort food.
• Creamy Garlic Marry Me Salmon if you’re craving creamy garlic sauce but want a seafood spin.
• Texas Roadhouse Butter Chicken Skillet when you want buttery, bold flavor.

📌 Save this recipe to your Pinterest board so you’ll always have a go-to dinner idea on hand.

And I’d love to hear how yours turned out! Did you add extra lemon? Serve with pasta or bread? Leave a comment and share your twist.

For more easy and flavor-packed recipes, visit my Pinterest page: Life with Jam on Pinterest

Chicken Piccata Meatballs Recipe

Author: Jam Scott
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

These Chicken Piccata Meatballs are tender, juicy, and bursting with the zesty tang of lemon and briny capers. A comforting yet elegant twist on the classic Italian piccata, this one-skillet dinner is perfect over pasta, potatoes, or with crusty bread.