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I love my Chicken Piccata Meatballs, and the kids love it too. It will be your new go-to recipe for when you want a big flavor without breaking a sweat. Juicy chicken meatballs smothered in a tangy, garlicky lemon sauce.
You may also love my easy meatball soup served with this cheesy garlic bread.
This recipe takes everything you love about classic chicken piccata – bright lemon and briny capers—and turns it into bite-sized meatballs. Perfect for cozy dinners or fancy gatherings, these meatballs are perfect all year-round but are especially great for spring or summer meals. Inspired by this chicken piccata recipe, it pairs beautifully with roasted veggies or an avocado cucumber salad.
Piccata meatballs summary
- Crowd-Pleaser: Who doesn’t love meatballs? Add a zesty sauce, and you’ve got everyone’s attention.
- Simple Ingredients: Everything you need is probably in your pantry or fridge.
- Quick and Easy: On the table in about 30 minutes, leaving you more time to relax.
- Versatile: Serve it with plain butter spaghetti, mashed potatoes like my healthier mashed potatoes, or crusty bread to soak up the sauce.
Ingredients Needed
Here’s everything you’ll need to whip up these irresistible Chicken Piccata Meatballs. Simple pantry staples and fresh ingredients combine for maximum flavor! Full measurements are listed further down in the recipe card.
Meatballs:
- Ground Chicken: the base for tender, juicy meatballs.
- Egg: for binding the meatballs.
- Breadcrumbs: adds structure and softness.
- Seasonings: dried oregano, basil, cayenne pepper, garlic powder, onion powder, and kosher salt.
- Flour: for dredging and creating a golden crust.
Piccata Sauce:
- Olive Oil: for cooking and flavor.
- Garlic: because garlic makes everything better.
- Lemons: fresh is best for that zingy flavor.
- Capers: the briny stars of the show.
- Fresh Parsley: for a pop of color and flavor.
Optional:
- Cooked Spaghetti: Serve these meatballs with a classic pasta pairing.
Feel free to tweak the ingredients to suit your taste or dietary preferences! For more variations, see below.
How to make Chicken Piccata Meatballs
Here’s a quick rundown—find all the details in the recipe card below.
Step 1: Mix up the ground chicken with seasonings, egg, and breadcrumbs.
Step 2: Form into meatballs, dredge in flour, and place on a baking tray.
Step 3: Sear the meatballs until golden, then set them aside.
Step 4: Sauté garlic, lemon, and capers in the same pan. Add the meatballs back in, simmer, and let the flavors meld.
Tips & Tricks
- Don’t skip the dredge! Lightly coating the meatballs in flour gives them a golden crust and helps thicken the sauce.
- Taste as you go. Adjust the lemon and capers to your preference—some like it zingy, some like it mild.
- Keep it warm. Cover the meatballs after cooking to keep them juicy while you whip up the sauce.
Variations
- Low Carb: Skip the breadcrumbs and use almond flour or Parmesan cheese.
- Vegetarian: Swap the chicken for plant-based ground meat.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce.
- Add more herbs: Toss in some fresh thyme or rosemary for extra depth.
- Kid-Friendly: Tone down the capers and lemon for milder flavors.
Substitutions
- Gluten-Free: Use Gluten-free breadcrumbs and flour.
- Dairy-Free: This recipe is naturally dairy-free!
- Egg-Free: Replace the egg with a flaxseed mixture (1 tablespoon flaxseed + 3 tablespoons water).
- No Capers: Try chopped green olives for a similar briny kick.
Make Ahead and Storage
You can prep the meatballs ahead of time and refrigerate them for up to 2 days. The cooked meatballs and sauce keep well in the fridge for 3 days. Freeze leftovers in an airtight container for up to 3 months—just thaw and reheat gently on the stove.
Frequently Asked Questions
Yes! Bake at 400°F for 15-18 minutes, then add to the sauce.
Absolutely! Ground Turkey works just as well in this recipe.
Spaghetti is a classic choice, but angel hair or fettuccine also works great.
Related Recipes
If you’re in the mood for more chicken recipes, check out some of my favorite picks.
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Chicken Piccata Meatballs
Ingredients
- 1 pound ground chicken
- 1 large egg, beaten
- 1 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup breadcrumbs
- 1/4 cup all-purpose flour
Piccata sauce:
- 1/4 cup olive oil
- 3-4 garlic cloves, minced
- zest of 1 lemon
- juice of 2 lemons
- 2/3 cup capers
- 2 tablespoons finely chopped parsley
Instructions
- Place the 1 pound ground chicken in a large bowl together with the beaten 1 large egg.
- In a small bowl combine the seasonings( 1 1/2 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon cayenne pepper, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder) with the 1/4 cup breadcrumbs and add them to the meat.
- Mix well to combine and form into small meatballs. Dredge the meatballs into the 1/4 cup all-purpose flour.
- Heat 1/4 cup olive oil in a large pan over medium heat. Cook the meatballs for 2-3 minutes per side, or until golden and cooked through. Transfer the meatballs to a plate and cover to keep warm.
- To the oil from the pan add the 3-4 garlic cloves (minced) and cook for 30 seconds.
- Add the juice of 2 lemons, zest of 1 lemon, 2/3 cup capers, and 2 tablespoons finely chopped parsley. Simmer for 3-4 minutes to allow the flavors to meld.
- Return the meatballs into the sauce together with the parsley and continue to simmer for 3-4 minutes, to heat up and help the sauce thicken even more.
- Serve over cooked spaghetti and enjoy!
Notes
- You can prep the meatballs ahead of time and refrigerate them for up to 2 days. The cooked meatballs and sauce keep well in the fridge for 3 days.
- Freeze leftovers in an airtight container for up to 3 months—just thaw and reheat gently on the stove.
- You may use ground turkey instead of ground chicken if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
