Chicken Piccata Meatballs with Lemon Zest and Caper Sauce

Introduction

Love the bright, tangy flavors of Chicken Piccata but want a fun twist? These Chicken Piccata Meatballs deliver all the classic flavors—zesty lemon, briny capers, and a buttery white wine sauce—in bite-sized, juicy meatballs!

Perfect over pasta, mashed potatoes, or crusty bread for soaking up the sauce, this recipe is quick, elegant, and packed with flavor. Ready in just 30 minutes, it’s a weeknight winner that feels gourmet!

Why You’ll Love These Meatballs

• Bursting with piccata flavor – Lemon, capers, and white wine shine.
• Juicy & tender – Ground chicken stays moist and flavorful.
• Quick to make – Faster than traditional piccata.
• Versatile serving options – Great with pasta, rice, or as an appetizer.
• Impressive enough for guests – Fancy but fuss-free.

Step-by-Step Recipe

Ingredients (Serves 4)

For the Meatballs:

• 1 lb ground chicken (or turkey)
• ½ cup breadcrumbs (or almond flour for GF)
• 1 egg, lightly beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon zest
• 1 tbsp capers, chopped
• 2 garlic cloves, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for cooking)

For the Piccata Sauce:

• 2 tbsp butter
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ cup dry white wine (or chicken broth)
• ½ cup chicken broth
• 2 tbsp lemon juice (about 1 lemon)
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped
• Lemon slices, for garnish

For Serving:

• Cooked pasta, mashed potatoes, or crusty bread

Step 1: Make the Meatballs

1. In a bowl, combine ground chicken, breadcrumbs, egg, parsley, lemon zest, capers, garlic, salt, and pepper. Mix gently (don’t overwork).
2. Roll into 1.5-inch meatballs (about 16-18).

Step 2: Cook the Meatballs

1. Heat olive oil in a large skillet over medium heat.
2. Cook meatballs for 8-10 minutes, turning until golden and cooked through (165°F internal temp). Transfer to a plate.

Step 3: Make the Piccata Sauce

1. In the same skillet, melt butter with olive oil.
2. Sauté garlic for 30 seconds until fragrant.
3. Deglaze with white wine, scraping up browned bits. Simmer for 2 minutes.
4. Add chicken broth, lemon juice, and capers. Simmer for 3-4 minutes until slightly reduced.

Step 4: Combine & Serve

1. Return meatballs to the skillet, coating in the sauce.
2. Garnish with parsley and lemon slices.

Pro Tip: For extra richness, swirl in 1 tbsp cold butter at the end!

FAQs

Q: Can I bake the meatballs instead?

A: Yes! Bake at 400°F (200°C) for 15-18 minutes, then add to the sauce.

Q: What if I don’t have white wine?

A: Use extra chicken broth + 1 tsp white wine vinegar.

Q: How do I store leftovers?

A: Refrigerate for 3 days—reheat gently to keep meatballs tender.

Q: Can I use jarred lemon juice?

A: Fresh is best, but in a pinch, use 1 tbsp jarred juice.

Q: What to serve with this?

A: Try angel hair pasta, roasted veggies, or a crisp salad.

Tips for the Best Meatballs

• Don’t overmix – Keeps them tender.
• Use fresh lemon zest – Brightens the flavor.
• Sear meatballs well – Locks in juices.
• Reduce the sauce – Should coat the back of a spoon.

Common Mistakes to Avoid

• Overcrowding the pan – Prevents proper browning.
• Boiling the sauce – Simmer gently to preserve flavor.
• Skipping the capers – They’re essential for authentic piccata taste!

Conclusion

These Chicken Piccata Meatballs are a fun, flavorful twist on a classic—perfect for busy nights or entertaining. With their zesty sauce and juicy texture, they’re sure to become a new favorite.

Chicken Piccata Meatballs with Lemon Zest and Caper Sauce

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• Author: Lara Smith
• Total Time: 30 mins

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Description

Enjoy a twist on a classic Italian favorite with these Chicken Piccata Meatballs. Infused with lemon zest and served with a tangy caper sauce, these meatballs are bursting with flavor and perfect for any meal.

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Ingredients

Scale 1x2x3x

For the meatballs:

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 tablespoon lemon zest

Salt and pepper to taste

For the caper sauce:

2 tablespoons olive oil

1/4 cup white wine

1 cup chicken broth

2 tablespoons lemon juice

2 tablespoons capers, drained

2 tablespoons butter

1 tablespoon all-purpose flour

Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, lemon zest, salt, and pepper. Mix until well combined.

Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through.

While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux.

Slowly add the white wine, chicken broth, lemon juice, and capers, stirring constantly until the sauce thickens, about 5 minutes.

Stir in the butter until melted and the sauce is smooth. Season with salt and pepper to taste.

Add the baked meatballs to the skillet, tossing to coat them evenly in the sauce.

Serve hot, garnished with chopped fresh parsley.