Print

Easy 35-Minute Chicken Piccata Meatballs with Creamy Lemon Caper Sauce

Five browned chicken piccata meatballs swimming in a creamy lemon-caper sauce and topped with fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bright, zesty chicken piccata flavors in meatball form with a quick, creamy lemon caper sauce. This recipe is suitable for a weeknight dinner.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. In a bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, salt, and pepper. Mix gently until just combined; do not overmix.
  2. Roll the mixture into 1-inch meatballs. You should have about 18 to 20 meatballs.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning them until they are golden on all sides. Remove the browned meatballs and set them aside.
  4. Add the remaining 1 tablespoon of olive oil to the same skillet. Pour in the chicken broth and white wine (if using). Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to medium-low. Stir in the fresh lemon juice and capers. Let the sauce simmer for 2 minutes.
  6. Pour in the heavy cream and stir until the sauce thickens slightly, about 3 minutes.
  7. Return the browned meatballs to the skillet. Simmer gently in the sauce for 5 to 7 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F).
  8. Stir in the chopped fresh parsley before serving. Serve the meatballs and sauce over spaghetti, orzo, or rice.

Notes

  • For a non-alcoholic sauce, substitute the white wine with an equal amount of additional chicken broth.
  • If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before adding the meatballs back in.
  • You can prepare the meatballs ahead of time and store them uncooked in the refrigerator for up to 24 hours.

Nutrition

Find it online: https://recipesfleet.com/chicken-piccata-meatballs-recipe-easy/