Name: Chicken Piccata Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1½ pounds ground chicken; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 2 tablespoons chopped fresh parsley (plus more for garnish); ½ cup Panko breadcrumbs; 1 large egg; ½ tablespoon lemon zest (from ½ lemon); 1 tablespoon olive oil (for cooking); 4 tablespoons unsalted butter (divided – ½ stick); 3 cloves garlic (minced); 1 tablespoon all-purpose flour; 1 cup low-sodium chicken broth; 2 tablespoons capers (drained); 2 tablespoons lemon juice (from 1 lemon); ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon crushed red pepper flakes (optional)

Ingredients

1½ pounds ground chicken

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon garlic powder

2 tablespoons chopped fresh parsley (plus more for garnish)

½ cup Panko breadcrumbs

1 large egg

½ tablespoon lemon zest (from ½ lemon)

1 tablespoon olive oil (for cooking)

4 tablespoons unsalted butter (divided, ½ stick)

3 cloves garlic (minced)

1 tablespoon all-purpose flour

1 cup low-sodium chicken broth

2 tablespoons capers (drained)

2 tablespoons lemon juice (from 1 lemon)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes (optional)

Instructions

Step 1: In a large bowl, combine the ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko breadcrumbs, egg, and lemon zest. Mix until just combined.

Step 2: Using a 1½-tablespoon cookie scoop or spoon, form the mixture into 12 evenly sized meatballs.

Step 3: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add meatballs in batches without overcrowding the pan. Brown for 4-5 minutes, then transfer to a plate.

Step 4: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and cook for about 30 seconds until fragrant.

Step 5: Sprinkle the flour over the garlic and whisk continuously for 1 minute to form a roux.

Step 6: Slowly whisk in the chicken broth, ensuring the mixture is smooth.

Step 7: Stir in the capers, lemon juice, kosher salt, black pepper, and red pepper flakes if using.

Step 8: Return the meatballs to the skillet, reduce heat to medium, and simmer for 5 minutes to cook through and absorb the sauce flavors.

Step 9: Add the remaining 3 tablespoons of cold butter, swirling the pan to melt it into the sauce for a silky finish.

Step 10: Garnish with extra chopped parsley and serve immediately.

Tips & Variations

For a zestier flavor, add extra lemon zest to the meatball mixture.

Use fresh breadcrumbs instead of Panko for a softer texture.

Swap ground chicken with turkey for a slightly different but equally delicious option.

If you prefer a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To freeze, place cooled meatballs and sauce in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, you can bake the meatballs at 400°F (200°C) for about 15-20 minutes until cooked through. Then add them to the sauce as directed.

Is it necessary to use both lemon zest and juice?

Using both enhances the lemon flavor—zest adds brightness in the meatballs and juice brings acidity to the sauce, making the dish more balanced and flavorful.