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Easy Chicken Piccata Meatballs with Lemony Caper Sauce

Close-up of browned chicken piccata meatballs simmering in a bright yellow lemon-butter sauce, garnished with zest.
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Make this simple twist on a classic Italian dish tonight. These juicy ground chicken meatballs cook quickly and simmer in a bright, tangy lemon caper sauce, perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup breadcrumbs (Panko recommended)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional, substitute with more broth)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 18-20 meatballs.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides, about 4-5 minutes total per batch. Remove the browned meatballs and set them aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 1 minute.
  5. Add the chicken broth, lemon juice, lemon zest, and capers to the skillet. Bring the sauce to a gentle simmer.
  6. Return the browned meatballs to the skillet. Cover the skillet and let the meatballs simmer in the sauce for 8-10 minutes, or until they are cooked through (internal temperature reaches 165°F).
  7. Remove the skillet from the heat. Stir in the cold butter pieces one at a time until the sauce is smooth and slightly thickened. Do not boil after adding the butter.
  8. Garnish with fresh parsley before serving over pasta, orzo, or rice.

Notes

  • For a gluten free chicken meatballs option, substitute regular breadcrumbs with gluten free breadcrumbs or almond flour.
  • If you want a richer sauce, substitute 1/4 cup of the chicken broth with heavy cream when making the sauce.
  • These chicken piccata meatballs are great for meal prep; store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://cookingzenith.com/chicken-piccata-meatballs/