Chicken Piccata Meatballs Recipe

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These easy chicken meatballs are made with lemon, garlic, breadcrumbs, and capers for a zesty and flavor-packed dish!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings:

In a large bowl, mix the ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko, egg, and lemon zest together.
1½ pounds ground chicken, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, ½ cup Panko breadcrumbs, 1 large egg, ½ tablespoon lemon zest
Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
1 tablespoon olive oil
Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.
Melt 1 tablespoon of butter in the same skillet. Add garlic and cook for 30 seconds or until fragrant. Add the flour and whisk for 1 minute.
4 tablespoons unsalted butter, 3 cloves garlic, 1 tablespoon all-purpose flour
Slowly whisk in the chicken broth.
1 cup low-sodium chicken broth
Add the capers, lemon juice, salt, black pepper, and red pepper flakes.
2 tablespoons capers, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon crushed red pepper flakes
Add the meatballs to the skillet, reduce the heat to medium and cook for 5 minutes.
Add the remaining 3 tablespoons of cold butter and allow them to melt into the sauce.
Garnish with chopped parsley.

To make gluten-free chicken meatballs, simply use gluten-free breadcrumbs and gluten-free 1:1 baking flour.
Properly cooked ground chicken should read 165°F on an instant-read thermometer.

Storage: Store chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.