Transform the classic flavors of chicken piccata into tender, bite-sized meatballs with this easy and delicious recipe! These Chicken Piccata Meatballs are packed with juicy, garlicky goodness and served in a rich, tangy lemon-butter sauce that’s both comforting and elegant. Whether you’re serving them with pasta, rice, or crusty bread, this dish will make any dinner feel like a special occasion. Let’s dive into this fresh twist on a beloved classic!
Ingredients:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/2 cup heavy cream (optional, for a creamy sauce)
- Salt and black pepper, to taste
- 1 tablespoon parsley, chopped (for garnish)
- Lemon slices (optional, for garnish)
Instructions:
- Prepare the Meatballs : In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix gently until all ingredients are well incorporated.Roll the mixture into 1 1/2-inch meatballs and place them on a plate or baking sheet.
- Cook the Meatballs : Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, until golden brown and cooked through. Transfer the cooked meatballs to a plate and set aside.
- Make the Sauce : In the same skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.Stir in the chicken broth, lemon juice, and capers. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the flavors to meld.If you prefer a creamy sauce, stir in the heavy cream and cook for an additional 2 minutes, until slightly thickened. Season with salt and black pepper to taste.
- Combine and Serve : Return the meatballs to the skillet, spooning the sauce over them to coat. Let the meatballs simmer in the sauce for 2-3 minutes to warm through.Garnish with chopped parsley and lemon slices, if desired. Serve hot over pasta, rice, or with crusty bread for dipping.
Conclusion:
These Chicken Piccata Meatballs offer a delightful twist on a classic Italian favorite. The juicy meatballs pair perfectly with the tangy lemon-butter sauce, creating a dish that’s full of flavor and easy to prepare. Whether you’re serving it for a family dinner or a special occasion, this recipe is sure to impress. Make it tonight and enjoy the comforting zing of chicken piccata in a whole new way!
Chicken Piccata Meatballs: A Lemon-Infused Comfort Dish
These tender, garlicky chicken meatballs are servedin a rich, lemony piccata sauce, making them a perfect comfort meal for anynight of the week. Serve with pasta or bread for a complete, flavorful dish.
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic (minced)
- 2 tablespoons parsley (finely chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tablespoons capers (rinsed and drained)
- 1/2 cup heavy cream (optional, for a creamy sauce)
- Salt and black pepper (to taste)
- 1 tablespoon parsley (chopped (for garnish))
- Lemon slices (optional, for garnish)
- Prepare the Meatballs : In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix gently until all ingredients are well incorporated. Roll the mixture into 1 1/2-inch meatballs and place them on a plate or baking sheet.
- Cook the Meatballs : Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, until golden brown and cooked through. Transfer the cooked meatballs to a plate and set aside.
- Make the Sauce : In the same skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the chicken broth, lemon juice, and capers. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the flavors to meld. If you prefer a creamy sauce, stir in the heavy cream and cook for an additional 2 minutes, until slightly thickened. Season with salt and black pepper to taste.
- Combine and Serve : Return the meatballs to the skillet, spooning the sauce over them to coat. Let the meatballs simmer in the sauce for 2-3 minutes to warm through. Garnish with chopped parsley and lemon slices, if desired. Serve hot over pasta, rice, or with crusty bread for dipping.