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Chicken Piccata Meatballs: 1 Zesty Lemon Butter Recipe

Chicken Piccata Meatballs

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These tender chicken meatballs are tossed in a zesty lemon butter sauce, bringing a taste of Italy right to your table. They’re perfect for a weeknight dinner or a special occasion.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 4 tablespoons unsalted butter
  • 1 tablespoon capers, drained
  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground chicken, Parmesan cheese, breadcrumbs, egg, minced garlic, 1 tablespoon chopped parsley, salt, and pepper. Mix gently until just combined.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides, about 5-7 minutes.
  5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the meatballs are cooked through.
  6. While the meatballs are baking, prepare the sauce. In a small saucepan, combine chicken broth, white wine, and lemon juice. Bring to a simmer over medium heat.
  7. Reduce heat to low and whisk in the butter, one tablespoon at a time, until melted and the sauce is slightly thickened. Stir in the capers.
  8. Once the meatballs are cooked, remove them from the oven. Pour the lemon butter sauce over the meatballs in the skillet.
  9. Garnish with fresh parsley and serve immediately.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes to the sauce.
  • Serve these meatballs over pasta, rice, or with crusty bread for dipping.

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