Chicken Piccata Meatballs

These meatballs take the bright, tangy flavors of chicken piccata — lemon, capers, and garlic — and build them around tender ground chicken instead of a pan-seared cutlet. Browning the meatballs first, then finishing them in the piccata sauce, lets them soak up all that lemony flavor as they simmer. It's a fresh spin on both meatballs and piccata in one dish.

Ground chicken meatballs simmer in a bright lemon-caper piccata sauce for a fresh, tangy dinner.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (15 min prep, 20 min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 4 servings
• Light: about 335 calories per serving

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic (minced)
• 1 egg (beaten)
• Salt and pepper to taste
• Olive oil for cooking
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers (drained)
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Combine the ground chicken, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper in a large bowl and mix until combined, then shape into meatballs about 1 inch in diameter.
2. Heat a drizzle of olive oil in a large skillet over medium heat, add the meatballs without overcrowding the pan, and cook for about 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through, then remove and set aside.
3. Melt the butter in the same skillet over medium heat, add the minced garlic and cook for about a minute until fragrant, then pour in the chicken broth and lemon juice, stirring to combine, and bring to a simmer, adding the capers and parsley and seasoning with salt and pepper.
4. Let the sauce simmer for a few minutes until slightly thickened, then return the meatballs to the skillet, tossing them gently to coat in the sauce and cooking for another 2 to 3 minutes to heat through.
5. Transfer the meatballs to a serving dish, spoon some of the sauce over the top, garnish with additional parsley if desired, and serve hot.

Cooking Tips

• Don't overwork the meatball mixture, or the texture can turn dense.
• Cook the meatballs in batches so the pan isn't overcrowded and they brown evenly.
• Let the meatballs simmer in the sauce for a few minutes so they soak up the flavor.

Substitutions

• Ground turkey can replace ground chicken.
• Gluten-free breadcrumbs can be used to make this dish gluten-free.
• Green olives can stand in for capers if you don't have any on hand.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of broth to loosen the sauce.

Serving Suggestions

• Serve over pasta, rice, or mashed potatoes to soak up the sauce.
• Garnish with extra chopped parsley.
• Pair with a simple green salad or steamed vegetables.

Nutrition (per serving)

Nutrient	Amount
Calories	335 kcal

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