Chicken Piccata Meatballs
Tender chicken meatballs, seasoned with garlic, lemon, and a touch of spice, are simmered in a rich lemon-butter sauce with briny capers that add just the right amount of tang.
It’s a dish that feels restaurant-worthy, yet it’s surprisingly easy to make in just 30 minutes. Whether you’re whipping this up for a weeknight meal or impressing guests, these meatballs are a delicious, versatile option that everyone will love.
Recipe Highlights
- Ready in 30 minutes and easy enough for any night of the week
- Made with simple pantry staples but feels like a restaurant-quality meal
- The lemon butter sauce adds the perfect balance of tangy and rich flavors
- Works for a quick family dinner or a more impressive meal for guests
- Perfectly juicy meatballs that soak up every drop of the flavorful sauce
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – We use ground chicken for this recipe because it creates tender, juicy meatballs that absorb the lemon-butter sauce perfectly. It’s a great alternative to beef or pork if you’re looking for something lighter. If ground chicken isn’t available, ground turkey works just as well.
BREADCRUMBS – Plain breadcrumbs are used to bind the meatballs and give them structure without overpowering the flavor. Panko breadcrumbs can be substituted if you prefer a lighter texture. Make sure not to skip this ingredient, as it keeps the meatballs tender instead of dense.
SEASONING – Garlic powder adds a subtle, savory depth to the meatballs without overpowering the other ingredients. It’s convenient and blends well, but if you prefer fresh garlic, mince it finely and add it to the mixture. You can also add a pinch of pepper or your favorite herbs for extra flavor.
EGG – The egg acts as the glue that holds the meatballs together, ensuring they don’t fall apart during cooking. If you don’t have eggs on hand, a tablespoon of plain yogurt or mayonnaise can work in a pinch as a binder.
LEMON – Fresh lemon juice brightens both the meatballs and the sauce, adding that signature tangy flavor to the dish. Avoid bottled lemon juice, as it lacks the vibrant taste of freshly squeezed lemons.
BROTH – Chicken broth forms the savory base of the sauce. Low-sodium chicken broth is a good choice if you want more control over the saltiness. If you’re feeling fancy, homemade broth will make the sauce even richer.
WINE – Dry white wine, such as Chardonnay or Sauvignon Blanc, enhances the sauce with a subtle depth and acidity. If you prefer to avoid alcohol, replace it with an equal amount of chicken broth and a splash of apple cider vinegar or lemon juice for a similar effect.
CAPERS – Capers add a pop of briny, tangy flavor that’s essential to a classic piccata. Be sure to drain them well before adding to the sauce to avoid overpowering the other ingredients. If you’re not a fan of capers, chopped green olives can be a decent substitute.
BUTTER + OIL – Salted butter melts into the sauce, creating a silky, luxurious texture, while olive oil is used to sear the meatballs to golden perfection. Together, they add richness and balance to the dish. You can use unsalted butter if you prefer, but you may need to adjust the seasoning.
PARSLEY – Fresh parsley is optional, but it adds a vibrant, herbaceous finish to the dish. Sprinkle it over the meatballs just before serving for a burst of color and flavor. If you don’t have parsley, finely chopped fresh basil or chives can work as substitutes.
How To Make Chicken Piccata Meatballs
Please check the printable recipe card below for more detailed instructions.
- Mix ground chicken, seasonings, breadcrumbs, egg, and lemon juice.
- Sear meatballs in olive oil until golden brown. Remove.
- Simmer broth, wine, lemon juice, garlic, and capers. Stir in butter.
- Return meatballs, coat in sauce, and simmer until cooked.
Leftovers and Storage
STORE – Keep leftover Chicken Piccata Meatballs in an airtight container in the refrigerator for up to three days. The flavors deepen as they sit, making leftovers just as delicious the next day.
FREEZE – Freeze the cooked meatballs and sauce in a freezer-safe container for up to three months. Let them cool completely before freezing to prevent ice crystals from forming. Thaw overnight in the fridge before reheating.
REHEAT – Warm the meatballs and sauce over low heat on the stovetop, stirring occasionally to keep the sauce smooth. If using the microwave, heat in short intervals, stirring in between to prevent the sauce from separating.
MAKE AHEAD – Form the meatballs and store them uncooked in the fridge for up to 24 hours. The sauce can also be made ahead and refrigerated separately, making dinner even faster when you’re ready to cook.
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Serving Suggestions
BUTTERY NOODLES – Toss your favorite pasta with butter and a bit of parsley to pair with the meatballs.
ROASTED VEGETABLES – Oven-roasted carrots or roasted potatoes add a wonderful balance of textures and flavors.
MASHED POTATOES – Creamy mashed potatoes soak up the lemon-butter sauce beautifully.
BEET SALAD – A light, fresh option to complement the richness of the dish.
CRUSTY BREAD – Perfect for sopping up every last drop of the sauce.
Recipe Success Tips
DON’T OVERMIX – Overworking the meatball mixture makes them dense instead of tender. Mix just until the ingredients are combined for the best texture.
USE A COOKIE SCOOP – This keeps the meatballs uniform in size so they cook evenly. If you don’t have one, aim for about two tablespoons per meatball.
SEAR FOR FLAVOR – Browning the meatballs before simmering locks in moisture and adds a deeper, richer taste to the dish. Don’t rush this step.
DEGLAZE THE PAN – Scrape up the browned bits when adding the broth and wine. Those bits add extra depth and make the sauce more flavorful.
SIMMER GENTLY – Once the meatballs are in the sauce, keep the heat low. A slow simmer allows them to soak up the flavors without drying out.
Commonly Asked Questions
Can I use bottled lemon juice?
I recommend fresh-squeezed lemon juice in this recipe, since it is such a big component of the flavor. You will need approximately 1 large lemon for this recipe, but I like to have a second on hand if needed.
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Chicken Piccata Meatballs
Ingredients
Meatballs
- 1 pound ground chicken
- 1 teaspoon salt recommended: kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- ⅓ cup bread crumbs plain
- 1 large egg
- 2 tablespoons olive oil
Sauce
- ½ cup chicken broth
- ½ cup dry white wine like chardonnay
- 1 tablespoon lemon juice
- 2 teaspoons garlic minced
- 2 tablespoons capers drained
- 3 tablespoons butter salted
- parsley optional garnish
Instructions
- Add the ground chicken, kosher salt, black pepper, garlic powder and lemon juice to a large mixing bowl. Mix together with a fork until the chicken is evenly seasoned. Stir in the breadcrumbs and egg until well incorporated.
- Using a medium cookie scoop, scoop out portions of the ground chicken mixture. Roll each portion into a tight ball with clean hands. Each meatball should be approximately two tablespoons of the chicken mixture.
- Add the olive oil to a large skillet over medium-high heat.
- Place the meatballs in the pan, and cook for approximately 10 minutes, turning frequently so that the meatballs are browned on all sides. Remove them from the pan and set aside.*
- Add the chicken broth, white wine, lemon juice, garlic and capers to the skillet. Bring the sauce to a simmer, scraping the browned bits from the bottom of the pan. Allow the sauce to simmer for 5-6 minutes, until slightly reduced.
- Turn the heat down to medium. Add the butter to the sauce and whisk until it is fully melted and incorporated into the sauce.
- Return the meatballs to the pan and spoon the sauce over them. Allow them to cook for several more minutes in the simmering sauce.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.