Chicken Piccata Meatballs

A white bowl of meatballs over rice with some lemon slices and a striped towel.

Tender Chicken Piccata Meatballs are prepared with juicy ground chicken, salty parmesan cheese, and the perfect amount of Italian seasoning all swimming in a smooth lemony sauce. It's a new twist on an old favorite, but with the same delicious Italian flavors.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 483kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1 pound ground chicken
1/2 cup panko breadcrumbs
3 tablespoons parmesan cheese freshly grated
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 large garlic cloves finely minced
1 large egg
2 tablespoons olive oil
1 large shallot minced
1 1/3 cups chicken stock unsalted
1/2 cup lemon juice fresh
3 tablespoon capers drained
6 tablespoons butter unsalted, cut into chunks
1 tablespoon fresh Italian parsley optional, finely chopped

Instructions

In a large mixing bowl add in the ground chicken, grated cheese, Italian seasoning, salt, pepper, minced garlic, egg, and then breadcrumbs. Mix together really well with a metal spoon or hands.
Roll the meat mixture into 18-19 equally sized meatballs, a little more than 1-inch in size. Place the formed balls onto a plate.
Add oil to a skillet, place over medium heat. Once oil is hot, add in the meatballs. Cook for 1-2 minutes on each side until browned, about 10 minutes. You want them browned but not cooked through. Move meatballs to a clean plate or surface.
In the skillet, add in the shallot over medium heat and cook for about 2 minutes stirring frequently. Stir in the lemon juice, chicken stock, and capers. Simmer the sauce for 3-4 minutes. Add the meatballs back in and spoon the sauce over the meatballs. Cook for 10-15 more minutes or until the meatballs reach an internal temperature of 165°F.
Remove from heat and place pieces of butter all around the meatballs until it melts. Stir in butter.
Serve with the sauce and sprinkled with chopped parsley if desired.

Notes

Serve on top of rice or orzo, alongside mashed potatoes or roasted veggies, or make into an appetizer by poking each meatball with a toothpick and serve with the sauce.
How to store it? Let the meatballs cool and put in an airtight container. They should last about 2-3 days in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition