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Ultimate Weeknight Chicken Piccata Meatballs in a Zesty Lemon Caper Sauce

A plate of browned chicken piccata meatballs swimming in a bright lemon-butter sauce, garnished with parsley and capers.
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Make these easy Chicken Piccata Meatballs for a quick weeknight dinner. Juicy ground chicken meatballs simmer in a bright, zesty lemon caper sauce, offering a fresh twist on a classic Italian flavor profile.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, Parmesan cheese, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should get about 18 to 20 meatballs.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to cook all sides until golden brown, about 5 to 7 minutes total. Remove the browned meatballs and set them aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Pour in the chicken broth, lemon juice, and lemon zest. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Return the meatballs to the skillet. Cover the skillet and let the meatballs simmer in the sauce for 8 to 10 minutes, or until they are cooked through (internal temperature reaches 165°F).
  6. Stir in the drained capers during the last 2 minutes of cooking.
  7. Remove the skillet from the heat. Sprinkle with fresh parsley before serving.

Notes

  • Serve these zesty lemon chicken meatballs over cooked orzo, spaghetti, or rice for a complete meal.
  • For a lighter option, serve the meatballs and sauce over a bed of fresh arugula salad.
  • If you prefer a slightly creamier sauce, stir in 2 tablespoons of heavy cream after removing the pan from the heat.

Nutrition

Find it online: https://cookincorner.com/chicken-piccata-meatballs-recipe-easy-dinner/