Chicken Piccata Meatballs take all of the classic piccata flavors but with tender ground chicken meatballs instead of chicken cutlets. This Italian classic is family friendly, packed with protein, and totally delicious.
One of our favorite meals as a family is chicken piccata. We’ve been married over a decade but it’s one of the first meals I cooked when my husband and I got married and I still make it to this day. We love everything about the buttery lemon sauce, the salty capers, and tender chicken pieces.
I don’t know about you but my children love meatballs. It’s such an easy way to get protein in them, so I decided to reimagine the dish with ground chicken.
And let me tell you, these are the most tender meatballs ever. They literally melt in your mouth. Serve with angel hair pasta (our personal favorite) or mashed potatoes.
Ingredients
- Ground chicken: I like to buy already ground chicken from the store because it makes this recipe so easy. If you don’t have that you can use chicken breast or chicken thighs and a food processor to grind the meat yourself.
- Breadcrumbs: I used traditional Italian breadcrumbs in this recipe, but you could also use plain.
- Milk: Milk works with the breadcrumbs to create a paste that keeps the meatballs moist and tender.
- Egg: Adding an egg helps bind the meatballs together and keep them from falling apart.
- Parmesan cheese: Parmesan cheese adds saltiness to the meatballs as well as an added nuttiness.
- Fresh parsley: Fresh parsley is my favorite, but really any fresh herb will work here such as dill or basil.
- Lemon: The zest is used in the meatballs and the juice in the sauce.
- Oil: A small amount of oil is used to sear the meatballs.
- Shallot: I like using shallot because it adds a lighter onion flavor, it’s perfect for sauces such as this one.
- Garlic: Lots, as usual.
- Capers: I like to add a generous amount so there are capers in every bite. Capers come in a salt brine, so I don't add much salt if any, to the finished sauce.
- Butter: Butter is needed for that rich creamy sauce that is characteristic of picatta.
- Flour: A little flour is added to create a roux, which helps to thicken the sauce.
- Chicken stock: I suggest unsalted chicken stock so that you can control the sodium content. For another layer of flavor, you can sub in white wine in place of the chicken stock.
How to make chicken piccata meatballs
Step 1. To a mixing bowl, add ground chicken chopped parsley, lemon zest, breadcrumbs, egg, milk, and parmesan cheese.
Step 2. Mix to fully combine. I find it easiest to use clean hands to do this task.
Step 3. Form in medium sized meatballs, I ended up with 15 equal sized chicken meatballs.
Step 4. In a large deep skillet, heat oil over medium high heat. Once hot, add meatballs, working in stages if necessary.
Step 5. Brown on all sides. Remove to a plate to the side. The meatballs may or may not be 100 percent cooked through, but don't worry because they will return to simmer in the sauce later.
Step 6. To the same skillet, reduce heat to medium, add butter and allow to melt. Add minced garlic and shallots. Cook until translucent, around 3 minutes.
Step 7. Sprinkle in flour and whisk to create a roux. Cook for 1 minute to remove any floury taste.
Step 8. Whisk in chicken stock, lemon juice, and capers and continue to stir as it thickens.
Step 9. Add chicken meatballs back to the pan and simmer on low for 5-10 minutes until the chicken meatballs are cooked through and the sauce reaches your desired thickness.
Recipe Tips
If the sauce is too thick, simply add a bit of extra stock to thin it out.
Double the recipe for the meatballs and freeze for later. You can freeze them raw or bake them off first.
Refrigerate the meatballs for an hour before frying to allow them to firm up a bit. This is not strictly necessary but it does make them easier to work with.
More ground chicken recipes
If you try this Chicken Piccata Meatballs Recipe please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Chicken Piccata Meatballs
Ingredients
- 1 lb. ground chicken
- ¼ cup milk
- 1 egg
- ½ cup breadcrumbs
- 2 tbsp. fresh parsley chopped
- ¼ cup parmesan cheese grated
- 1 lemon (juice and zest) divided
- 1 tbsp. oil
- ¼ cup butter
- 5 garlic cloves minced
- 1 shallot minced
- 2 tbsp. flour
- ¾ cup chicken stock
- ⅓ cup capers
Instructions
- To a mixing bowl, add ground chicken chopped parsley, lemon zest, breadcrumbs, egg, milk, and parmesan cheese. Mix to fully combine. I find it easiest to use clean hands to do this task.
- Form in medium sized meatballs, I ended up with 15 equal sized chicken meatballs.
- In a large deep skillet, heat oil over medium high heat. Once hot, add meatballs, working in stages if necessary. Brown on all sides. Remove to a plate to the side. The meatballs may or may not be 100 percent cooked through, but don't worry because they will return to simmer in the sauce later.
- To the same skillet, reduce heat to medium, add butter and allow to melt. Add minced garlic and shallots. Cook until translucent, around 3 minutes.
- Sprinkle in flour and whisk to create a roux. Cook for 1 minute to remove any floury taste.
- Whisk in chicken stock, lemon juice, and capers and continue to stir as it thickens.
- Add chicken meatballs back to the pan and simmer on low for 5-10 minutes until the chicken meatballs are cooked through and the sauce reaches your desired thickness.
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