Chicken Piccata Meatballs – tender, flavor-packed chicken meatballs in a bright, zesty lemony sauce with capers. Everything I love about classic Chicken Piccata in one bite deliciousness.
Tender, juicy meatballs simmered in a silky, buttery lemon sauce with a splash of white wine.
This easy ground chicken recipe has everything I love about my classic Chicken Piccata—the inspiration behind this dish—rolled into a cozy, comforting weeknight meal – or – party appetizer for any fall or holiday gatherings.
Why I love this recipe:
- Simple ingredients you may already have.
- One pan – and comes together quickly.
- Easy prep/make ahead recipe. Store in an airtight container up to 3 days (or freeze for longer).
- Versatile – add a side dish to eat as a meal – or pop in toothpicks and serve as an appetizer.
Ingredients needed to make Chicken Piccata Meatballs:
Meatballs:
- olive oil
- ground chicken
- large egg
- milk (any kind)
- onion
- worcestershire sauce
- grated parmesan cheese
- panko bread crumbs
- salt and black pepper
- fresh parsley
Sauce:
- butter
- all purpose flour
- garlic powder
- chicken stock, broth or chicken bone broth
- capers drained (or more to taste)
- whole lemon juice and zest
- dry white wine (sauvignon blanc, pinot grigio – not a sweet wine)
NOTE: I like a strong lemony flavor – everyone’s taste is different – I recommend starting with squeezing the juice from half of the lemon. Add more to your liking.
How to make Chicken Piccata Meatballs:
Combine meatball ingredients in a medium bowl, using your hands to mix until just combined (don’t overmix or meatballs may be tough).
Form 1″ (golf ball) size meatballs – using a 1″ scooper if you have one or estimate the size.
Heat oil in a large skillet. Add meatballs in a single layer. Cook 6-8 minutes turning occasionally then transfer cooked meatballs to a plate.
Using the same skillet, melt 2 tablespoons of the butter, sprinkle flour over the top, stir and cook 1 minute.
Pour in wine, letting it reduce by about half then whisk in stock, scraping any browned bits from the bottom of the skillet. Simmer 3-4 minutes to let the sauce thicken a little.
Add remaining butter, lemon juice, zest and capers. Return meatballs back to the skillet. Cover and simmer 6-8 minutes or until meatballs are cooked through to an internal temp of 165 degrees. Sprinkle with parsley and enjoy.
What to serve with Chicken Piccata Meatballs:
These meatballs make a great party appetizer. For a main dish, pair with any of the ideas below:
- Angel hair pasta
- Creamy mashed potatoes
- Fresh green beans
- Crusty bread, focaccia bread or dinner rolls
- Creamy Parmesan Rice
Tips for making meatballs:
- Don’t overmix the meat or the meatballs can get tough.
- Sear the meatballs to brown and lock in flavor.
- Simmer until just cooked through without overcooking.
- Meatballs can be prepped a day ahead and stored before cooking.
Storage and reheating:
Cool completely then transfer to an airtight container. Store in the fridge up to 3 days.
Reheat in the microwave, adding a splash of chicken stock if necessary.
More easy ground chicken recipes:
Chicken Parm Meatballs topped with marinara
Grilled Chicken Burger with pepper cheese and spicy chipotle mayo
Buffalo Chicken Meatballs served up with extra buffalo sauce, blue cheese and ranch dressing.
Chicken Lettuce Wraps (PF Chang copycat)
Enjoy!
Did you make this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating and comment below! Subscribe to my weekly newsletter to get the latest free recipes sent directly to your email box.
Chicken Piccata Meatballs
Equipment
- large skillet
Ingredients
Meatballs:
- 1 1/2 tablespoons olive oil
- 1 pound ground chicken
- 1 large egg
- 2 tablespoons milk any kind
- 1 small onion finely chopped
- 1 tablespoon worcestershire sauce
- 1/3 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/4 teapsoon black pepper
- 2 tablespoon fresh parsley finely chopped
Sauce:
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon garlic powder
- 1 cup chicken stock can swap bone broth or chicken broth
- 3 tablespoons capers drained (or more to taste)
- 1 whole lemon juice and zest see NOTE below
- 1/3 cup dry white wine sauvignon blanc or pinot grigio – not a sweet wine
Instructions
- Combine meatball ingredients in a medium bowl, using your hands to mix until just combined (don’t overmix or meatballs may be tough).
- Form 1″ (golf ball) size meatballs – using a 1″ scooper if you have one or estimate the size.
- Heat oil in a large skillet. Add meatballs in a single layer. Cook 6-8 minutes turning occasionally then transfer cooked meatballs to a plate.
- In the same skillet, melt 2 tablespoons of the butter, sprinkle flour over the top, stir and cook 1 minute.
- Pour in wine, letting it reduce by about half then whisk in stock, scraping any browned bits from the bottom of the skillet. Simmer 3-4 minutes to let the sauce thicken a little.
- Add remaining butter, lemon juice, zest and capers. Return meatballs back to the skillet. Cover and simmer 6-8 minutes or until meatballs are cooked through to an internal temp of 165 degrees. Optional garnish: fresh parsley and lemon slices.