If I see chicken piccata on a menu, I’ll order it—the salty brininess of the capers, the zestiness of the lemon, the rich savoriness of it all brought together… And when that same dish is translated into chicken piccata meatballs, just as flavorful but easy enough for a weeknight? Sign me up.
This recipe deserves all the praise of the original, but the meatballs are pretty simple to prepare and very versatile (just don’t forget the capers). Toss them over your favorite buttered noodles, or stick some toothpicks in them and serve them as appetizers at your next party.
Chicken Piccata Meatball Ingredients
- Bread crumbs: The bread crumbs help give the meatballs a crispy texture and hold them together.
- Parmesan cheese: The cheese adds creaminess and savory flavor when cooked into the meatballs.
- Egg: Egg helps everything bind together so your meatballs stay nice and round.
- Garlic powder: Garlic is a key flavor in chicken piccata; the powder will help make the breadcrumb-meatball mixture a little more garlicky.
- Ground chicken: Chicken is traditionally used in a piccata; it’s also milder, so it lets the other flavors take center stage.
- Garlic cloves: The cloves will really help deliver the garlic flavor. Make sure to mince them fresh for the best results in this chicken piccata meatballs recipe.
- Chicken broth: The base of the sauce, chicken broth adds savoriness and richness.
- White wine: Mixed with the broth, white wine adds depth and complexity, along with a little bit of acidity.
- Capers: Tangy and salty, these balance out the lemon sauce and are an essential component of a chicken piccata.
- Lemon juice: This provides acid and zest, cutting through the chicken broth and the butter to brighten the dish.
- Butter: Creamy and silky, butter is mixed in at the end.
- Shredded Parmesan and lemon wedges: Parmesan will add a bit of sharpness when you sprinkle it over the top of the final dish, and the lemon wedges offer an extra burst of freshness when squeezed over the meatballs.
Directions
Step 1: Make the meatballs
In a large bowl, combine the bread crumbs, Parmesan, lightly beaten egg, garlic powder, salt and pepper. Add the chicken and mix it in lightly but thoroughly. With wet hands, shape the mixture into 1-inch balls.
Step 2: Cook the meatballs
In a large skillet, heat 1 tablespoon of oil over medium heat. Brown the meatballs in batches, then drain, removing the meatballs and keeping them warm. In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the garlic, and cook for 1 minute.
Step 3: Prepare the piccata
Add the broth and wine to the pan, and increase the heat to medium-high. Cook for 1 minute, stirring to loosen browned bits from the pan. Add the capers and lemon juice, and bring the liquid to a boil. Add the meatballs, reduce the heat, and let everything simmer, uncovered, until the meatballs are cooked through, five to seven minutes, stirring occasionally. Remove the pan from the heat, and stir in the butter until it’s melted. Sprinkle with Parmesan cheese and serve with lemon wedges.
Chicken Piccata Meatball Variations
- Make it a bowl: Rather than serving over pasta, put the meatballs on top of white or brown rice in a bowl.
- Herb it up: Sprinkle fresh, chopped Italian parsley on top before serving.
- Chicken out: You can switch up your protein and use ground turkey in place of the ground chicken.
How to Store Chicken Piccata Meatballs
This chicken piccata meatball recipe stores very well. After the meatballs have cooled, put them into an airtight container; they’ll stay good in the fridge for two to three days.
Can you freeze chicken piccata meatballs?
You can, and easily. Store your chicken meatball piccata in an airtight container or freezer bag (a good tip for saving space), and they’ll last in the freezer for three months. Let them thaw and reheat them on the stove. This could be a good recipe to keep on hand for meal prepping.
Chicken Piccata Meatball Tips
What should I serve with chicken piccata meatballs?
They’re pretty versatile. They go well with pasta, of course, but you could also pair them with garlic-roasted Brussels sprouts and roasted potatoes. Don’t forget a side of bread.
Can I make the chicken piccata meatballs in the oven instead of on the stove?
Yes, you can. We recommend baking chicken meatballs at 400°F for 20 to 25 minutes or until they’re cooked through.
Can you make this dish gluten-free?
Yup. Just substitute gluten-free bread crumbs.
How can I make my meatballs the same size?
If you’re struggling to get uniform meatballs, you can always use a cookie scoop!
