Description
These Chicken Piccata Meatballs are baked until golden, then simmered in a buttery lemon-caper sauce. A vibrant twist on the classic dish, they’re perfect for pasta, rice, or greens.
Ingredients
1 lb ground chicken (not 99% lean)
0.5 cup panko breadcrumbs
0.25 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp lemon zest
1 tbsp fresh parsley, chopped
0.5 tsp salt
0.25 tsp black pepper
2 tbsp unsalted butter
1 tbsp olive oil
2 cloves garlic, minced
1 cup chicken broth
0.25 cup fresh lemon juice
2 tbsp capers, drained
1 tsp cornstarch mixed with 1 tbsp water (optional)
Salt and pepper to taste
Fresh parsley, for garnish
Instructions
1. In a large bowl, mix ground chicken, panko, Parmesan, egg, garlic, lemon zest, parsley, salt, and pepper until just combined.
2. Preheat oven to 400°F (200°C). Form mixture into 1.5-inch meatballs and place on a lined baking sheet.
3. Bake meatballs for 18-20 minutes until golden and cooked through.
4. In a skillet, heat butter and olive oil. Add garlic and cook for 1 minute. Add broth, lemon juice, and capers. Simmer 3-4 minutes.
5. Transfer meatballs to sauce and simmer 5-7 minutes. Stir in cornstarch slurry to thicken if desired.
6. Garnish with parsley and serve hot over pasta, rice, or greens.
Notes
Use ground chicken thigh for maximum juiciness.
Don’t skip the fresh lemon juice—it brightens the entire dish.
To make ahead, freeze baked meatballs and simmer in sauce when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked + Simmered
- Cuisine: Italian-American
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 325
- Sugar: 1g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg
Keywords: chicken piccata meatballs, lemon caper meatballs