Go Back

Chicken Piccata Meatballs

Juicy chicken meatballs simmered in a zesty lemon and caper sauce, offering a delightful twist on a classic dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs Can substitute with gluten-free breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • to taste Salt and pepper
Cooking Ingredients
  • 1 tablespoon olive oil For cooking the meatballs
  • 1 Juice of 1 lemon
  • 1 Zest of 1 lemon
  • 2 tablespoons capers
  • 1 cup chicken broth Use a low-sodium option if preferred

Method
 

Preparation
  1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, beaten egg, garlic, salt, and pepper. Mix until well combined.
  2. Use your hands to roll the mixture into meatballs, roughly 1 inch in size, and place them on a baking sheet.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the meatballs to the pan and cook for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the meatballs from the skillet and set aside.
  2. In the same skillet, add lemon juice, lemon zest, capers, and chicken broth. Bring to a simmer.
  3. Return the meatballs to the pan and let them simmer in the sauce for another 10 minutes, cooking them through and allowing the flavors to meld beautifully.
  4. Serve hot with a sprinkle of fresh parsley and enjoy!

Notes

Ingredients can be adjusted based on preferences. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.