chicken piccata meatballs

Chicken meatballs in a quick and easy piccata sauce are an easy and delicious weeknight meal your whole family will love. 

Chicken Piccata Meatballs

chicken

Italian seasoning

paprika

garlic

parsley, (leaves chopped)

breadcrumbs ((divided))

Kosher salt and black pepper

Extra virgin olive oil ((about 1/2 cup))

butter

lemons, (1 zested, both juiced)

dry white wine or chicken broth,

capers, (drained and rinsed)

Season the chicken: In a medium bowl, add the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, 1/2 of the chopped parsley leaves, and 1/4 cup of the breadcrumbs. Add a big pinch of kosher salt and black pepper (about 1/2 teaspoon each) and a drizzle of olive oil. Mix to combine.

Bread the meatballs: Onto a large plate, spread the remaining 1/4  cup breadcrumbs.

Shape the meatballs: Form the chicken mixture into small balls (about 1 heaping tablespoon each). Roll them in the breadcrumbs to coat.

Sear the meatballs: Into a large nonstick pan set over medium heat, add enough olive oil to coat (about 3 tablespoons). Once the oil begins to shimmer, arrange the meatballs in a layer without touching. Sear, turning until each side is golden brown, about 3 minutes per side. (You do not need to fully cook the chicken meatballs at this point, they will finish cooking in the sauce.) Transfer to a plate lined with paper towels to drain.

Make the sauce: Leaving any leftover chicken fat in the pan, add 3 tablespoons of olive oil and the ghee or butter. Stir over medium-high heat until melted, then add the garlic. Stir until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste, then ring the sauce to a boil.

Finish the meatballs: Turn the heat to low and nestle the meatballs back in the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until the meatballs are cooked through and are no longer pink in the center, about 5 minutes.

Serve: Sprinkle on the lemon zest and remaining chopped parsley (about 2 tablespoons). Serve hot, with plenty of piccata sauce spooned over top.

I've made these at least 3 times and I think this is my best batch yet. Followed the recipe to a T and they are SO good! Definitely one for the rotation. Thank you for sharing!

Delicious! I let the meatballs simmer for longer than suggested, and the sauce thickened up and made them taste amazing. My former-chef husband was very impressed.

Ground my own chicken for this and it was delightful! Loved it.

The sauce ends up being super oily. Why so much olive oil and then ghee on top of it?

This dish is spectacular!!! I only wish I had doubled the recipe. I love lemon so for me this was truly delicious and my husband absolutely loved it as well.

This recipe is so so so good! I’ve been making it weekly since I discovered this. A perfect weeknight meal.

I love chicken piccata but this was a really great spin on it.  Served it over bastamanti rice and it was so good—my husband said I can make this whenever I want!  Next time I’ll make more sauce for the rice to soak up.  Delicious!

https://content.jwplatform.com/videos/kXDwJFFu.mp4

An easy, flavor-packed meal your whole family will love!

Chicken Piccata Meatballs are a quick, flavorful twist on a classic Italian dish. Tender chicken meatballs simmer in a bright, lemony, buttery sauce for an easy 35-minute dinner that feels special but is simple enough for busy weeknights.

panko breadcrumbs

Parmesan cheese

garlic,

¼ cup finely chopped fresh flat leaf parsley,

capers,

shallot,

egg,

salt

black pepper

olive oil

unsalted butter

shallot, finely chopped

chicken stock

dry white wine

¼ cup freshly squeezed lemon juice, (from 2 lemons)

capers, drained

parsley

Lemon slices,

potatoes

Buttered pasta

orzo

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

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Make the meatballs

Make the meatballs. In a large bowl, combine the ground chicken, panko, Parmesan, garlic, parsley, capers, shallot, egg, salt, and pepper. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place on a plate. You should have 16 to 18 meatballs.

Brown the meatballs

Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the meatballs in a single layer. Cook until browned on all sides, 6 to 8 minutes. Transfer to a separate plate. 

Make the sauce

Make the sauce. In the same skillet, add 2 tablespoons of the butter. Once the butter is melted, add the shallot and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Pour in the wine and chicken stock, scraping up any browned bits from the bottom, and simmer until reduced by about half, 4 to 5 minutes.

Add the meatballs with the sauce

Stir in the remaining 4 tablespoons butter, lemon juice, and capers into the sauce. Return the meatballs to the skillet. Cover and cook until the meatballs are cooked through and the internal temperature reads 165°F on an instant-read thermometer, about 8 to 10 minutes.

Serve

Serve over mashed potatoes, buttered cooked pasta or cooked orzo (if using), sprinkled with chopped parsley and garnished with lemon slices. 

This was INSANE. So so good! Can I give 10 stars? Another delicious recipe! MP never disappoints!

Fantastic recipe. I love piccata so clearly I had to try this and it did not disappoint.

Juicy Chicken Piccata meatballs are pan-seared and finished in a bright, buttery lemon-caper sauce. This easy one-pan dinner is gluten-free, full of flavor, and an easy weeknight meal.

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