These Lemony Chicken Piccata Meatballs are a delicious alternative to the more traditional chicken piccata. Serve as an appetizer with lots of crusty bread. Or as a main dish when served over a mound of buttered noodles.
Gather up what you need for the meatballs…
- Ground chicken – You can use ground chicken breast but I like to use a mix of breast & thigh meat. The thighs impart a natural richness and tend to stay tender & delicious when simmered.
- Breadcrumbs – Use your choice here as long as they’re finely ground. In my kitchen, I always grab some from my homemade stash.
- Parmesan cheese – Finely grated. Whenever possible, I grate my own from a block of aged Parmigiano Reggiano.
- Egg – Lightly beaten. A large egg (chilled or at room temperature) will work in this recipe.
- Fresh garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
- Lemon zest – Finely grated.
- Fresh flat leaf parsley – Finely chopped. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture. If you only have dried parsley, use four teaspoons in place of the quarter-cup of fresh.
- Italian seasoning – Typically a mixture of dried herbs such as basil, oregano, rosemary, thyme and marjoram.
- Salt & black pepper
- Olive oil – My preference is always extra-virgin olive oil. It adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
Let’s get started on your Lemony Chicken Piccata Meatballs…
- Combine all of the meatball ingredients (except the olive oil) in a large bowl.
- The olive oil will be used to brown the meatballs.
- Mix gently until just incorporated.
- Shape the chicken mixture into small spheres – each measuring about 1 1/2″.
- Using a 1 1/2 tablespoon cookie scoop works perfectly.
- To cook the meatballs, heat the two tablespoons of olive oil in a large skillet over medium-high heat.
- Add the meatballs and sauté, turning occasionally, until evenly browned for about 6 to 8 minutes.
- Transfer the browned meatballs to a dish and set aside.
- No need to clean the skillet, you’ll be using it to make the sauce.
- The remaining browned bits will add even more flavor.
Gather up what you’ll need to prepare the Lemony Piccata Sauce…
- Olive oil – I always use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
- Fresh garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
- Dry white wine – The high acidity of the wine helps brighten and balance the flavors of the sauce without overpowering it. If you prefer to not use the wine, replace it with one-quarter cup of chicken broth.
- Chicken broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that instead.
- Lemon juice – Freshly squeezed is always best.
- Capers – Drained then measured. Capers add a briny, salty & tangy flavor to the sauce.
- Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. Especially considering that the salty capers are included in the final dish.
- Fresh flat leaf parsley – Finely chopped. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture. If you only have dried parsley, use two teaspoons in place of the two tablespoons of fresh.
- Using the same skillet, reduce the heat to medium.
- Add the two tablespoons of olive oil.
- Add the minced garlic and cook until fragrant for about 30 seconds.
- Gradually pour in the dry white wine.
- Simmer until reduced by half for several minutes.
- Be sure to scrape up all of the browned bits while simmering.
- Stir in the chicken broth, lemon juice and drained capers.
- Bring the mixture to a simmer.
- Return the browned meatballs to the skillet with the piccata sauce.
- Simmer for an additional five minutes to ensure the meatballs are cooked through.
- During that final simmer, frequently spoon the sauce over the meatballs to keep them moist and flavorful.
- Remove the skillet from the heat.
- Stir in the two tablespoons of butter, until melted.
- Sprinkle with the chopped fresh parsley.
- Serve the meatballs with the piccata sauce spooned over top.
What is the best way to enjoy these Lemony Chicken Piccata Meatballs?
- Serve over buttered egg noodles – My family loves this as their meal with a crispy green salad on the side.
- Offer as an appetizer – Be sure to include lots of crusty bread to soak up the flavorful sauce.
- Delicious as a main dish – This is awesome when enjoyed with linguini. To be sure that you have enough sauce for the pasta, I would recommend tripling the sauce ingredients.
lemony chicken piccata meatballs
Delicious alternative to the more traditional chicken piccata. Serve as an appetizer with lots of crusty bread or as a pasta dish when served over a mound of buttered noodles.
Ingredients
Chicken Meatballs
- 16 ounces ground chicken
- 1/2 cup finely ground breadcrumbs
- 1/4 cup finely grated parmesan cheese
- 1 large egg, lightly beaten
- 2 garlic cloves, minced or grated
- 1 tablespoon finely grated lemon zest
- 1/4 cup finely chopped fresh flat leaf parsley
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
Lemony Piccata Sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced or grated
- 1/4 cup dry white wine
- 1 cup chicken broth or stock
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup capers, drained
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh flat leaf parsley
Instructions
-
To prepare the meatballs, combine all of the meatball ingredients (except the olive oil) in a large bowl. Mix gently until just incorporated. Shape the chicken mixture into small spheres - each measuring about 1 1/2". Using a 1 1/2 tablespoon cookie scoop works perfectly.
-
To cook the meatballs, heat the two tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and sauté, turning occasionally, until evenly browned for about 6 to 8 minutes. Transfer the browned meatballs to a dish and set aside.
-
To prepare the Lemony Piccata Sauce - In the same skillet, reduce the heat to medium and add the two tablespoons of olive oil. Add the minced garlic and cook until fragrant for about 30 seconds.
Gradually pour in the dry white wine and simmer until reduced by half for about two minutes. Be sure to scrape up all of the browned bits while simmering.
Stir in the chicken broth, lemon juice and drained capers. Bring the mixture to a simmer.
-
Return the browned meatballs to the skillet with the piccata sauce. Simmer for an additional five minutes to ensure the meatballs are cooked through. During that final simmer, frequently spoon the sauce over the meatballs to keep them moist and flavorful.
-
Remove the skillet from the heat and stir in the two tablespoons of butter, until melted. Sprinkle with the chopped fresh parsley. Serve the meatballs with the piccata sauce spooned over top.
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