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A new twist on the classic chicken piccata! These Chicken Piccata Meatballs are made with ground chicken and simmer in a delicious lemon butter sauce. Serve this dish over pasta, quinoa, or with crusty bread on the side.
![Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (1) Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (1)](https://i0.wp.com/littlespicejar.com/wp-content/uploads/2018/02/Chicken-Piccata-Meatballs-4-710x1065.jpg)
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:
![Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (2) Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (2)](https://i0.wp.com/littlespicejar.com/wp-content/uploads/2018/02/Chicken-Piccata-Meatballs-12-710x1065.jpg)
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 thefirecracker meatballs! They’re always popular around Super Bowl time! A little sumthin’ for winter (try theSwedish 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.
![Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (3) Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (3)](https://i0.wp.com/littlespicejar.com/wp-content/uploads/2018/02/Chicken-Piccata-Meatballs-10-710x1065.jpg)
![Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (4) Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (4)](https://i0.wp.com/littlespicejar.com/wp-content/uploads/2018/02/Chicken-Piccata-Meatballs-7-710x1065.jpg)
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.
![Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (5) Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (5)](https://i0.wp.com/littlespicejar.com/wp-content/uploads/2018/02/Chicken-Piccata-Meatballs-15-710x1065.jpg)
How to make chicken piccata meatballs:
- Start with the meatballs.Add the ingredients to a large mixing bowl and fluff the meat with a fork until the ingredients are evenly combined. Roll the meatballs into balls.
- Sear them off.Add a couple tablespoons of olive oil to a large skillet over medium heat. Add the meatballs in a single layer and cook them in batches. Overcrowding the pan will result in the meatballs steaming rather than searing. Don’t worry about cooking the meatballs all the way through, we’ll just browning them for right now. These will finish cooking in the piccata sauce. Which will allow them o soak up the lemon butterflavor. Once the meatballs are done, remove them to a plate. If you’re worried about the amount of oil in the meatballs, you can remove them to a plate lined with a paper towel.
- Make the sauce.Add a tbsp of butter to the skillet and allow the garlic to cook in the butter. Stir as needed to keep the garlic from burning. Then whisk in the flour. You want the flour to cook in the butter to get rid of the raw taste. Then slowly drizzle in the chicken broth with one hand as you whisk. Add the brine from the capers and lemon juice before you let the sauce gain a simmer. You want the meatballs to cook in a the sauce for a few minutes. Lower the heat and add the remaining butter. Add it in slowly. Follow these instructions carefully. Adding in cold butter to the warm sauce allows it to emulsify and thicken the sauce. This is a chefs secret to getting the best, restaurant quality sauce. Serve with chopped parsley sprinkled on top.
![Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (6) Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (6)](https://i0.wp.com/littlespicejar.com/wp-content/uploads/2018/02/Chicken-Piccata-Meatballs-1-710x1065.jpg)
Recipe Tips and Tricks:
Tender meatballs every time
Combine everything but the meat in a bowl first so you can ensure even mixing without overworking the meat. Once you add the meat, mix until it’s just combined. The texture is so much better when you take an extra minute to do it right.
Perfectly portions chicken meatballs
Once you’ve made the meatball mixture, just divide them into 20-22 portions. I use a mediumcookie scoopso that all the meatballs are the same size. This also cuts out the guesswork because they cook in the same amount of time.
Storing leftovers
Keep any leftover chicken piccata meatballs in an airtight container for 3-4 days. You can also freeze the meatballs in an airtight container for roughly 2 months.
Serving suggestions.
These would be delicious with an orzo risotto or some cheddar mashed potatoes. Roasted garlic mashed potatoes with asiago are another great options.
If you like this recipe, you might also like:
- Fancy but Easy Salmon Piccata
- Greek Chicken Meatballs in Lemon Cream Sauce
- Comforting French Onion Chicken Meatballs
- Seriously Amazing Swedish Meatballs in Brown Gravy
- Mini Moroccan Meatballs Couscous Soup
![Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (7) Rustic Chicken Piccata Meatballs Recipe | Little Spice Jar (7)](https://i0.wp.com/littlespicejar.com/wp-content/uploads/2018/02/Chicken-Piccata-Meatballs-6-710x1065.jpg)
Yield: serves 6-7
Rustic Chicken Piccata Meatballs
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
A new twist on the classic chicken piccata! These Chicken Piccata Meatballs are made with ground chicken and simmer in a delicious lemon butter sauce. Serve this dish over pasta, quinoa, or with crusty bread on the side.
Ingredients
Meatballs:
- 1/4 cup grated parmesan
- 4 cloves minced garlic
- 1 tablespoon lemon zest
- 3/4 cup panko breadcrumbs
- 1 large egg
- 1/3 cup chopped parsley (plus more)
- 1 1/4 pounds ground chicken (or turkey)
- 1 teaspoon salt + 1/2 teaspoon pepp
Sauce:
- 4 tablespoons cold butter, cubed
- 3 cloves minced garlic
- 1 tablespoon all-purpose flour (scant)
- 1 1/2 cups low sodium chicken broth
- 1/4 cup capers (plus 2 tsp caper brine)
- 1/4 cup fresh lemon juice
Instructions
- MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don't overwork the meat. Roll into 20-22 meatballs using a cookie scoop (affiliate link)or about 1 1/2 tablespoons each.
- SEAR:Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We'll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
- SAUCE: Add 1 tablespoonof butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further. Serve with additional chopped parsley on top if desired.
Notes
- 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!
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By Diet Chicken Comfort Foods Dinner Fall Favorites Under 500 caloriescapers chicken chicken broth chicken piccata garlic lemon juice meatballs meatballs and spaghetti parsley spaghetti and meatballs
originally published on Feb 22, 2018 (last updated Oct 11, 2023)
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98 comments on “Rustic Chicken Piccata Meatballs”
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Dea — Reply
Came out fantastic. Only things I did different was to deep-fry the meatballs (after freezing for 30 in deep freeze) and only cooking my x-wide egg noodles for 7 minutes and finishing them in the piccata so they soaked up that wonderful flavor!
Thank you, this was a winner.5
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Licia — Reply
Made them two nights ago and they were as delicious as I knew they would be. Always looking for a new way to have chicken in the daily routine. The hunny loved them so much he asked me to make them for the guys as a snack. I plan to try them as an appetizer by making the balls a little smaller like a swedish meatball so they can eat them with tooth picks. Will let you know how it comes out. Its the flavor ladies and gents, just absolutely delightful!
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Licia — Reply
I have shared this recipe with 2 of my best friends and they agree it is fantastic! The flavors are amazing and they are so easy to make. I am leaving a second comment because when I made them for the buys as a snack, I added some slightly browned pine nuts just for a twist since I was serving as appetizers. I also doubled it to make more…WOW. You have such wonderful recipes thank you so very much.
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Lisa Kessler — Reply
I found this recipe by accident. I was looking for a recipe with spring peas and cous cous which I found on this site. One of my boyfriend’s favorite meals that I make him is chicken piccata. When I saw that this recipe used the same ingredients except ground chicken instead of chicken breasts I decided to try it. I followed the directions exactly except I used unsalted butter and I skipped the caper brine. Just the brine not the capers. It was so delicious and looked just like the recipe photo! It has replaced my chicken piccata recipe! My boyfriend asked me what was I going to do with the leftovers. This is a man who never eats leftovers! He also asked me if I can make a batch and freeze them! I served them over brown rice. I will try the peas & cous cous next.
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Rae — Reply
Family loved it. They almost liked it better as leftovers as the flavors built in the meatballs.
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Lisa — Reply
Made these tonight. They were fabulous.
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Abbey — Reply
Absolutely fabulous!! The sauce is beyond scrumptious! I also like the tip to mix the other ingredients first before adding the ground chicken. Great idea. 5 stars all the way!
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Mary Legallet — Reply
I absolutely loved these. The only change I made was to substitute basil for the parsley, both in the meatball and sprinkled on top. The sauce was delicious. I can’t wait for the leftovers tomorrow.
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Lori — Reply
Absolutely loved this dish! Such a creative interpretation of chicken piccata. I made them a week ahead, froze them in their precooked state, thawed them overnight in the fridge the day before I pan seared them and made the sauce. I finished them in a 350 degree oven, in a covered casserole dish, in their sauce. Such a flavorful dish. Highly recommended. Perhaps the only change I would make would be to thicken the sauce with less butter next time, but my sense is that seeming excess has more to do with my final cooking method rather than the recipe.
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Sara — Reply
This recipe quickly became a favorite in my house. I’ve made it 6 or 7 times. Usually I serve it with half spaghetti/half zoodles, but last night I tossed steamed broccoli through the sauce and hubby said it was the best brocolli he had ever had.
Appreciate the tip on mixing the i ingredients.
Thanks for being such a consistent source of yummy, easy recipes!
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LC — Reply
I cannot tell you what a big hit this was with my family! My daughter asked for leftovers as her snack when she got home today. It was delicious! Wonderful recipe, thank you!
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Kristin — Reply
Love this recipe. Have made us multiple times and it doesn’t disappoint!
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Erin — Reply
This was absolutely fabulous! Always looking for a great new recipe! Just had dinner and my husband and I are already arguing over who gets the leftovers for lunch tomorrow!
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Jane Ruggiero — Reply
I am going to make this because I love chicken piccata, but will lessen the broth by 1/4 cup and use 1/4 cup white wine.
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Deb — Reply
Hi- I am making the piccata chicken meatball recipe and was scrolling thru the directions and noticed the pic you have of the ingredients in the bowl for the meatball before adding the chicken…there is a dried ingredient next to the salt and pepper. I rechecked the recipe to make sure I didn’t leave anything out and couldn’t findwhat that might be. Let me know if that was something I was suppose to add. They are simmering now and smell wonderful. Thanks!
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Michele R Dittig — Reply
OhMyGod!!! This recipe is amazing! I just threw them together a moment ago as a trial for a dinner party I’m hosting. I literally just ate the entire prepared portion!!!! I’m using them as an appetizer with grilled garlic toast to suck up every bit of yumminess. As an appetizer and because I’m lazy, I did everything in a cast iron pan. Sauteed meatballs, exact ingredients, then combined exact sauce ingredients together with more flour for thicker sauce and poured over meatballs and simmered in the same skillet. If you are a chicken piccatta fan, this recipe is a MUST HAVE!! Thank you for sharing.
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ellen — Reply
Would it make a difference if I leave out the capers? Not a fan of capers… Thanks.
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Marzia — Reply
You can leave them out if you’d like!
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Linda Edmundson — Reply
I’ll be making this tomorrow, it sounds terrific. One small quibble, though: why do we refer to the Italian cheese with a French word “Parmesan,” when the actual name is Parmiggiano? Of course, it’s not just in this recipe, but all over the place. It just makes no sense to me. I know parmesan is in common usage, but it’s inaccurate.
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Donna — Reply
I don’t understand why people have to post these types of comments. Parmesan is also the English translation of parmigiano (which, incidentally, you misspelled). This recipe is written in English, so the English word is used. Do you also want her to use “pollo” instead of “chicken”, “aglio” instead of “garlic” or “limone” instead of “lemon”? If so, then you should have said “formaggio Italiano” and “mot français” in your comment. Your “small quibble” is unnecessary and unkind. Marzia, your recipe sounds amazing, exactly as written. I can’t wait to try it!
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kathleen — Reply
I agree…..people nitpick over everything….
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Lisa Odom — Reply
Absolutely delicious! I followed the recipe exactly, which I don’t normally do! It was great! My whole family loved it!
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Joann — Reply
Made this today for Sunday dinner. I wanted to take a pic but it was to good to stop eating. I doubled the meatballs and froze half for another time. I served it on a bed of zucchini noodles. Definitely a keeper! Thank you!
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monica johnson — Reply
Made these a couple of nights ago minus the capers/brine and sub dried parsley. Amazing! The sauce is so good. We ate it on egg noodles. My hubby made sure to tell me 3 different times that this recipe was a keeper!
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Vicki — Reply
Not only has this become one of my go-to dinners, but it also makes amazing leftovers for “luxurious” desk lunches at the office. Thank you!
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Kay — Reply
I made this for my husband and me. It was delicious and I am excited to make it soon for company.
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Joann — Reply
The first time I saw this recipe I knew it was a keeper. The first time I doubled it, freezing half (uncooked) for a later date. I paired them with zucchini noodles…delicious. The second time I took the raw meatballs out of the freezer and cooked them from frozen following the recipe. That time I served them as an app. They were a huge hit. Tonight I quadruple the recipe serving 50 for dinner and freezing 100?. They will come in so handy ‘this holiday season. I either have 2 dinners or apps on the fly. Thank you! Thank you!❤️
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Marzia — Reply
What a great idea! And thank you for letting me know the meatballs freeze well, I’m sure others will appreciate this info as well 🙂
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Sarah — Reply
These are delicious! I have made this recipe a number of times without changing anything. Equally good with spaghetti or spaghetti squash.
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EG Achorn — Reply
Do you have the nutritional breakdown for this recipe? My one concern is the amount of the butter. Can’t wait to try it, but I may just have my portion with very little sauce.
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Angela — Reply
I am here trying to find the same!
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Julia Hammond — Reply
These are delish! Saved this page straight to my desktop! Thank you!!!
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Nancy Dunn — Reply
Wow these were really good but not nearly enough sauce for the number of meatballs especially if you’re having this over pasta. Next time I will definitely double the sauce while keeping butter to 4 tbs.
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Lisa — Reply
Great recipe, I am a huge fan of chicken Picatta! I have been boiling orzo pasta in chicken broth or stock 2 cups stock or broth, 1 cup water and 1.5c orzo. (Estimate you can use more or less of each I uaually use what is left in a carton of the broth/stock) The liquid is absorbed by the pasta and makes a nice side for this dish and you can add some parmesan to add extra yum . I usually use unsalted or low salt stock/broth and add salt to taste.
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Jayna — Reply
My husband makes me make this for him at least a few times a month! This is a great party idea as well because you can make it in a large tray, freeze immediately and then bake when youre ready to serve guests. tastes even better the next day.
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barb — Reply
hi..came across ur comment…how can you make ahead??beginner cook so not sure but i def want to do it ahead..hope u see this!!
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