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If you love classic chicken piccata, these chicken piccata meatballs hit all those same bright, briny notes—but in a way that feels a little more fun. I mean, who doesn’t love meatballs? Instead of pan-frying cutlets, you get tender, juicy meatballs with a lightly crisp coating. They’re quick to mix, easy to cook, and perfect for serving over pasta or rice to soak up every last bit of the sauce.
The flavor is pure piccata—fresh lemon juice, a silky, buttery pan sauce, and plenty of capers—but the meatballs make it feel more relaxed and family-friendly. Even young kids tend to like them (and you can always skip the sauce if they prefer things plain).
What You’ll Need To Make Chicken Piccata Meatballs
- For the Meatballs: egg, parsley, shallots, capers, garlic, milk, salt and pepper, ground chicken (preferably not extra-lean all breast meat), pecorino Romano (or Parmigiano Reggiano), seasoned breadcrumbs, and olive oil
- For the Sauce: chicken broth, unsalted butter, lemon juice, capers, and Italian parsley
Step-By-Step Instructions
Step 1: Make and shape the meatballs. In a large bowl, mix the egg, parsley, shallot, capers, garlic, milk, salt, and pepper with a fork. Add the ground chicken, cheese, and 6 tablespoons breadcrumbs and gently mix with your hand until combined (the mixture will be a bit wet). Place the remaining breadcrumbs in a shallow bowl. With wet hands, form 12 meatballs (about 2 inches each), roll in the breadcrumbs to coat, and set on a plate.
Step 2: Brown and roast. Heat the oil in a large oven-safe nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until lightly golden, about 5 minutes. Transfer the skillet to the oven and roast, turning halfway through, until cooked through, about 10 minutes. Place an oven mitt over the handle as a reminder it’s hot, then transfer the meatballs to a platter or plates (cover loosely with foil to keep warm, if desired).
Pro Tip: Don’t worry if the meatballs flatten slightly as they sit or cook—the mixture is intentionally a bit wet for tenderness, so a little spreading is completely normal.
Step 3: Make the pan sauce. Set the skillet over medium-high heat and add the broth. Bring to a boil, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Off the heat, stir in the butter, lemon juice, capers, and parsley until combined.
Pro Tip: Taste before serving—the saltiness of the sauce can vary depending on your broth and capers, so feel free to add a pinch of salt or a squeeze of lemon at the end, if desired.
Chicken Piccata Meatballs
Serves 4 (about 12 meatballs)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
For the Meatballs
- 1 large egg
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons finely chopped shallot, from 1 shallot
- 1 tablespoon capers, drained and rinsed, finely chopped
- 1 clove garlic, minced
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken (preferably not extra-lean all breast meat)
- 1/2 cup grated pecorino Romano or Parmigiano Reggiano cheese
- 6 tablespoons + 1/2 cup Italian seasoned breadcrumbs, divided
- 3 tablespoons olive oil, for cooking
For the Sauce
- 1 cup chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice, from 1 lemon
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons chopped fresh Italian parsley
Preheat the oven to 425 degrees F (220 degrees C) and set a rack in the middle position.
In a large bowl, combine the egg, parsley, shallot, capers, garlic, milk, salt, and pepper. Mix well with a fork. Add the ground chicken, grated cheese, and 6 tablespoons (53 grams) of the breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet.
Place the remaining 1/2 cup (70 grams) breadcrumbs in a shallow bowl. Using wet hands, form 12 medium-sized meatballs (about 2 inch/5 cm in diameter), rolling each one in the breadcrumbs to coat, then place on a plate.
In a large oven-safe nonstick skillet, heat the oil over medium heat. Add the meatballs and cook, turning occasionally, until lightly golden all over (they will continue to brown in the oven), about 5 minutes. Transfer the skillet to the oven and roast, turning the meatballs halfway through, until tender and cooked through, about 10 minutes. Immediately place an oven mitt over the handle of the skillet to remind yourself that it’s hot (it’s very easy to forget and burn yourself).
Place the meatballs on a platter or divide among 4 plates (cover with foil, if you like).
Place the skillet over medium-high heat and add the broth. Bring to a boil, stirring to lift any browned bits from the bottom of the skillet. Cook until slightly reduced, about 3 minutes. Off the heat, stir in the butter, lemon juice, capers, and parsley until well combined. Spoon the pan sauce over the meatballs. Serve warm with noodles or rice.
Notes
Make-Ahead/Freezing Instructions: The meatball mixture can be prepared up to 1 day ahead and refrigerated, tightly covered. You can also form the meatballs ahead of time; place them on a parchment-lined plate or baking sheet, cover, and refrigerate for up to 1 day. When ready to cook, roll the meatballs in the breadcrumbs and proceed with the recipe.
The cooked meatballs can be refrigerated in an airtight container for up to 3 days. Reheat them in a 350 degrees F oven, loosely covered with foil, until warmed through. Prepare the sauce just before serving.
To freeze, place the cooked and cooled meatballs on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350 degrees F oven, loosely covered with foil, until warmed through. Prepare the sauce as directed, and spoon it over the meatballs before serving.
Nutrition Information
Per serving (4 servings) Calories: 545kcal, Carbohydrates: 23g, Protein: 32g, Fat: 36g, Saturated Fat: 13g, Cholesterol: 187mg, Sodium: 743mg, Fiber: 2g, Sugar: 4g
This article was originally published on OnceUponaChef.com. Follow on Instagram
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