Chicken Piccata Meatballs

Chicken Piccata Meatballs – Chicken Meatballs breaded and tossed in a traditional lemony white wine sauce with capers. So easy to make and can be served with pasta, rice, or mashed potatoes for a delicious weeknight meal!

I used to make chicken piccata all the time and for whatever reason, in recent years, haven’t made it as often, but the craving hit and I had some ground chicken to use up so decided to make this traditional dish with a little twist. These little chicken meatballs turned out absolutely scrumptious. I adore that lemony wine sauce with salty capers. These meatballs can be enjoyed with pasta, rice, mashed potatoes, or parmesan risotto! 

To make Chicken Piccata Meatballs, you will need:

• ground chicken breast
• a large egg
• salt
• pepper
• Italian seasoning
• garlic
• panko breadcrumbs
• Parmesan cheese
• olive oil
• lemons
• white wine or chicken broth
• parsley
• butter
• capers

Recipe Tips and Suggestions:

• Serve these meatballs over Pasta Aglio e Olio, mashed potatoes, rice, or even better, some creamy risotto would be so good with these!
• Depending on what you plan to serve it with, you may want to double up on the sauce if you plan to serve with a plain pasta or rice so you have extra to drizzle over.
• I like to use white wine for chicken piccata sauce, but if you are serving to kids or prefer not to use alcohol, you can swap it with chicken broth or stock.
• You could swap the ground chicken for turkey if desired.
• I just pan fried these to cook them, but if you would rather, you could bake them in the oven or even the air fryer. 

Looking for more Italian-inspired recipes?

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Print

Yield: 12 meatballs

Chicken Piccata Meatballs

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Chicken Piccata Meatballs - Chicken Meatballs breaded and tossed in a traditional lemony white wine sauce with capers. So easy to make and can be served with pasta, rice, or mashed potatoes for a delicious weeknight meal!

Ingredients

• 1 pound ground chicken breast
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, divided
• 1 1/2 teaspoons Italian seasoning
• 2/3 cup panko bread crumbs, divided
• 4 tablespoons extra virgin olive oil
• 2/3 cup white wine
• 1 tablespoon butter
• 2 large lemons
• capers
• parsley

Instructions

1. Add the ground chicken to a mixing bowl followed by the egg, Parmesan cheese, salt and pepper, 1 clove minced garlic, Italian seasoning, 1/4 cup of the panko breadcrumbs, and 1 tablespoon chopped parsley, and 1 tablespoon of the olive oil. Use your hands or a spatula to bring the mixture together until well-combined.
2. Add the remaining olive oil to a non-stick skillet over medium heat. Add the remaining panko breadcrumbs to a small bowl. Divide the mixture into 12 portions and form into a ball with your hands. Roll the meatballs into the breadcrumbs until coated.
3. Saute the meatballs in the skillet, turning every few minutes until golden. Cook for about 10 minutes or until golden around and the internal temperature of each meatball reaches 165 degrees. Remove the cooked meatballs and set aside, leaving the pan on the heat.
4. Pour the white wine (or broth) and use a soft spatula to scrape up the browned bits on the pan. Zest one of the lemons and add. Pour in the juice from two lemons. Add 1 tablespoon of capers and butter. Stir to combine.
5. Add the meatballs back in with the sauce. If more sauce is needed, you can add broth to the pan. Lower the heat and cook for about 3 more minutes. Garnish with chopped parsley and more grated Parmesan. Serve with desired sides.

Nutrition Information:

Yield:

4

Serving Size:

3 meatballs
Amount Per Serving: Calories: 524Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 181mgSodium: 740mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 33g

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