Oh sweet golden glory! Chicken piccata meatballs are a REAL thing. They’re tender, Italian-inspired, seared chicken meatballs rolling around in a creamy, buttery lemon sauce speckled with capers and sprinkled with parsley to finish. The garlic is there. The meatballs are melt-in-your-mouth delicious. But for real though, that sauce. There may have been a moment (or two) of weakness where I slurped it with a spoon, straight from the skillet because it’s LEMON BUTTER sauce, and it’s so gosh darn good. But then there was also a moment when I went in with a wedge of crust bread. 🤷🏻♀️ Can you tell I’m still trying to cling to the last of winter comfort food while progressively venturing into springtime flavors? Is it blatantly obvious, I can’t make up my mind at this point? These chicken piccata meatballs are exactly that. Bright, beautiful flavors that are balanced. Warm and comforting like a hearty winter meal should be.
Chicken Piccata Meatballs Video:
Holy guacamole! I’ve shared a ton of meatball recipes with you guys over the last 10 years. And I have to say, you guys have a place in your heart for chicken meatballs the way I do. Especially the firecracker meatballs! They’re always popular around Super Bowl time! A little sumthin’ for winter (try the Swedish meatballs) and then some for spring, like these chicken piccata meatballs. Before you know it, there’s a meatball recipe for every month out of the year. And these are extra special because I can serve them over egg noodles for when I want a real weekend treat or with a side salad for days when I’m watching the carbohydrates. And basically, what I’m trying to get at is that chicken piccata meatballs are the new way to eat chicken piccata. Listen, I don’t know about you, but I’ve always hated dredging chicken cutlets in flour. One, because who has the time to make cutlets and two, because I hate dredging things in flour. Yes, the prep time might be a bit longer on this recipe, but they’re also 1000% more delicious. Seared tender meatballs in golden sunshine sauce. The base for today’s chicken piccata meatball recipe is my go-to chicken meatball recipe I’ve been using for years. I’ll tweak it a little here and there to suit the flavors in the sauce.
What do you need to make chicken piccata meatballs?
Ground chicken: I like to use ground chicken breast for this recipe, but ground chicken thighs would definitely produce juicier results if you’re a ground chicken thigh person. You could also use ground turkey instead.Panko breadcrumbs: we’ll use the panic in the meatball portion of this recipe to help bind the ground meat and to absorb any excess moisture from the protein.Parmesan cheese: parmesan plays a two part role, the first is that it flavors the meatballs. The second, it helps absorb any excess moisture.Large Egg: Another binding ingredient for the meatballs.Garlic Cloves: we’ll use garlic in both the meatballs and the sauce portion of the recipe.Seasonings: you’ll need some kosher salt and black pepper to flavor the meatballs.Low-sodium chicken broth: this makes the base of this piccata sauce.All-purpose flour: aids in thickening the sauce.Lemons: we’ll need lemon zest for the meatballs and lemon juice to use in the piccata sauce.Capers: adds that tart punch that piccata in known for.Butter: helps thicken and add richness to the sauce.
How to make chicken piccata meatballs:
If you like this recipe, you might also like:
Fancy but Easy Salmon PiccataGreek Chicken Meatballs in Lemon Cream SauceComforting French Onion Chicken MeatballsSeriously Amazing Swedish Meatballs in Brown GravyMini Moroccan Meatballs Couscous Soup
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The sauce will thicken as it sits so I’d advise keeping a little additional broth on hand if you don’t plan on serving this right away. Serve over egg noodles, zoodles, quinoa, rice, or with crusty bread!
