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.
Ingredients
1 lb ground chicken
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 small shallot, minced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons capers
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. In a bowl, combine ground chicken, breadcrumbs, egg, garlic, shallot, Parmesan, parsley, lemon zest, salt, and pepper. Mix until just combined.
2. Shape mixture into 1.5-inch meatballs.
3. In a large skillet, heat olive oil over medium heat. Brown meatballs on all sides in batches. Set aside.
4. In the same skillet, sauté garlic and shallots until softened.
5. Deglaze with white wine and simmer for 2 minutes.
6. Add chicken broth, lemon juice, and capers. Simmer 3–5 minutes to reduce slightly.
7. Return meatballs to skillet. Cover and simmer 8–10 minutes or until cooked through.
8. Turn off heat. Swirl in butter and garnish with fresh parsley and lemon slices.
Notes
Don’t overmix the meatball mixture or they’ll turn tough. Mix just until combined.
You can bake the meatballs at 400°F for 15–18 minutes as an alternative to browning.
Use fresh lemon juice for the brightest, most balanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 1g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
Keywords: chicken piccata meatballs, chicken meatballs lemon sauce