Chicken Piccata Meatballs

Bright, lemony, and unexpectedly light Chicken Piccata Meatballs are easy to make and perfect for a weeknight dinner, ready in under an hour with minimal fuss.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 200

Ingredients Method Notes

Ingredients

Meatballs

1 pound ground chicken Choose freshly ground with a bit of fat for juiciness.
1/2 cup breadcrumbs Plain fine breadcrumbs or pulse panko in food processor.
1/4 cup grated Parmesan cheese Use freshly grated for best flavor.
1 large egg Acts as a binder.
2 tablespoons parsley, chopped Fresh parsley adds flavor.
to taste Salt and pepper Adjust according to preference.

Cooking Ingredients

2 tablespoons olive oil For sautéing.
1/2 cup chicken broth Use low-sodium for less salt.
2 tablespoons capers Rinse to avoid excess salt.
1 Juice of 1 lemon Fresh lemon juice is recommended.
1 teaspoon garlic, minced For flavor.

Method

Preparation

Preheat the oven to 400°F (200°C). Place the oven rack in the center.
In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, chopped parsley, salt, and pepper until just combined.
Roll the mixture into 1-inch meatballs and place on a parchment-lined baking sheet.

Cooking

Bake the meatballs for 20–25 minutes or until they reach an internal temperature of 165°F (74°C).
While baking, heat olive oil in a skillet over medium heat, then add minced garlic and sauté until fragrant.
Add chicken broth, lemon juice, and capers to the skillet. Let simmer for 3–5 minutes.
Toss the baked meatballs in the sauce and simmer for another 1–2 minutes.
Serve over pasta, rice, or as appetizers, garnished with parsley and a lemon wedge.

Notes

Store leftovers in an airtight container for up to 4 days. Freeze meatballs separately for up to 3 months. They can be reheated in a skillet with sauce or microwaved.