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chicken meatballs in a lemony sauces in a skillet with spoon in skillet.
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5 from 2 votes

Chicken Piccata Meatballs

Juicy chicken piccata meatballs in a tangy lemon-caper sauce. Perfect for weeknight dinners or entertaining. Ready in just 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Low Fat
Servings: 4
Author: Rena

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.
    A bowl filled with ground chicken and other ingredients.
  • Mix well to combine and form into small meatballs. Dredge the meatballs into the 1/4 cup all-purpose flour.
    Rolled chicken meatballs on a large baking sheet.
  • 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.
    Cooking meatballs in a pot.
  • 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.
    Capers and lemon juice simmering in a pot.
  • 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.
    Meatballs and capers in a pot on the stove.
  • Serve over cooked spaghetti and enjoy!
    A white bowl filled with spaghetti pasta and topped with chicken meatballs.

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

Calories: 370kcal | Carbohydrates: 15g | Protein: 24g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1524mg | Potassium: 685mg | Fiber: 2g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg