Chicken Piccata Meatballs

Our Chicken Piccata Meatballs will be your family’s new favorite weeknight dinner recipe. These have been asked for on repeat in our house thanks to their bright and comforting lemon and caper flavors. In less than an hour, we have this gourmet yet simple recipe on the table for everyone to enjoy.

Reader Review: “I had been wanting to make this recipe for weeks – finally did and it is one I know I will make again and again. I served with mashed potatoes; pasta would be great too! Very flavorful it would be a winner with guests for dinner too. Thank you for these great recipes!” – Susan

Meatballs are one of our favorite make ahead meals for a busy week. These easy chicken piccata meatballs were born because I wanted to change the up the flavors from a classic beef meatball. Quick to mix together and full of big bright flavor using simple ingredients, these meatballs have become one of our go-to’s. And because they’re great for meal prep, too, I often make a big batch to keep in the freezer when I need dinner in a pinch.

Made with Pecorino Romano, briny capers, and bright lemon parsley in a rich white wine- lemon sauce, these chicken piccata meatballs have all of the flavors you love from the classic dish, in easy meatball form. Enjoy them for a busy weeknight dinner with family, or entertaining with friends — they’re just as versatile as they are delicious.

Serve them with pasta, polenta, even roasted vegetables for a delicious lunch or dinner any time of the year.

Reader Review: “Made this for the first time tonight. I doubled the recipe. Absolutely DELICIOUS! So much flavor. I was happy I had plenty of the sauce. I think if I wasn’t doubling the recipe I would still double the sauce because it is just so good. This will be in a regular rotation in our house.” – Audrey

Why You’ll Love this Recipe

• Easy weeknight dinner recipe everyone loves. Chicken piccata is a classic, and this is our simple twist on the recipe by making chicken meatballs rather than chicken cutlets. It’s become a regular recipe during the week at our house.
• Quick to make in under an hour. The beauty of meatballs is they are so fast and also so delicious. With a simple ingredient list, this comforting recipe is on the table in no time.
• Perfect to meal prep in advance. If you want to get ahead during a busy week, assemble the meatballs in the morning and keep them covered in the fridge. When it’s time for dinner, just cook them off on the stovetop and make the sauce.

What is Piccata?

Classically in Italian cooking, piccata means “to pound flat” and is often a chicken or veal cutlet that’s lightly breaded and pan-fried. Then it’s served with a rich lemon caper sauce.

With our recipe we put a spin on the classic by making ground chicken meatballs instead of chicken cutlets and it’s so delicious.

Jenn’s Tip: If possible, purchase your ground chicken from a local butcher. It’s often a mix of breast and thigh and freshly ground, making the meatballs juicier and more flavorful than grocery store ground chicken.

Ingredients

Meatballs:

• Ground chicken: The base of the meatballs, I like to use a mix of ground breast and thigh meat to ensure they are moist and tender.
• Italian seasoned breadcrumbs: Help to bind the meatballs together. The herbs and cheese also season the chicken meatball mixture nicely too.
• Freshly grated Pecorino Romano: Adds a sharp, savory flavor to the meatballs.
• Large egg: Helps to bind the meatballs together and also adds moisture.
• Chopped fresh parsley: Gives a punch of fresh flavor and color.
• Very finely chopped shallot: Adds nice sweet onion flavor.
• Capers: Adds a briny punch of tangy flavor to every bite.
• Olive oil: This is both mixed into the meatball mixture for moisture and also used for pan-searing the meatballs.

Sauce:

• Unsalted butter: The base of any piccata sauce, it pairs perfectly with chicken meatballs and pasta.
• White wine: Used for deglazing the sauce to add richness that is a signature flavor in piccata.
• Chicken broth: It adds depth and a nice, comforting flavor.
• Fresh lemon juice: This is key to a good piccata sauce. Be sure you squeeze the lemon juice fresh.
• Capers: Adds tangy and briny flavor to the sauce. We like to use them in both the ground chicken mixture as well as the sauce.
• Fresh parsley: We like to add more as a way to add a fresh garnish before serving.

How to Make Chicken Piccata Meatballs

1. In a large bowl, combine the ground chicken, breadcrumbs, Pecorino Romano, egg, parsley, shallot, capers, salt, pepper, and 1 tablespoon olive oil. Mix gently until just combined; do not overmix.

2. Using a medium cookie scoop or spoon, portion the mixture and gently roll into 1½-inch meatballs. You should have approximately 14–16 meatballs.

3. Pour enough olive oil into a large skillet to come about ⅛ inch up the sides and heat over medium heat. Working in batches, cook the meatballs for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate and add more olive oil between batches as needed.

4. Carefully drain the excess oil from the skillet, leaving about 1 tablespoon in the pan along with the browned bits.
5. Add the white wine and simmer for 2–3 minutes, scraping up the browned bits, until reduced by about half.
6. Add the chicken broth and capers. Simmer for 3–4 minutes, until the sauce is slightly reduced.
7. Stir in the lemon juice and butter until the butter has melted and the sauce is smooth.
8. Return the meatballs and any accumulated juices to the skillet. Cover and simmer gently over low heat for 3–5 minutes, until heated through and the sauce has thickened slightly. Finish with the parsley.

Variations & Substitutions

• Try a Different Protein: Ground turkey would work just as well for the meatballs base, if you don’t have ground chicken.
• Use Another Cheese: Grated parmesan is delicious, but for a slightly tangier, sharp bite, try freshly grated pecorino Romano, instead.
• Bake The Meatballs: Instead of pan-frying, line a sheet pan with parchment paper, scoop the meatballs onto the pan, drizzle with olive oil, then bake at 375° for 20 minutes until golden brown and cooked through.
• Swap In Other Breadcrumbs: Try panko breadcrumbs, plain breadcrumbs, crushed butter crackers or even rolled oats instead of seasoned Italian breadcrumbs for a slightly different flavor and texture.

What To Serve With Chicken Piccata Meatballs

Here are some options for side dishes to serve with the meatballs:

• Creamy Lemon Pasta
• Zucchini Pasta
• Burrata Bruschetta
• Pea Risotto
• Simple Garlic Bread or Warm, Crusty Bread

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if needed.

These meatballs do not freeze well, the chicken often becomes dry one they are thawed.

If you want to make the meatballs in advance, that’s great. You can shape them and hold them in the fridge until you are ready to sear them on the stovetop and then make the sauce.

FAQs

More Easy Dinner Recipes

• Chicken Cutlets
• Meatballs with Ricotta Cheese
• Steak Pizzaiola Recipe
• Chicken Bolognese