CHICKEN PICCATA MEATBALLS
- WineCheeseScallops
- Feb 27
- 6 min read
Get ready to fall in love with Chicken Piccata Meatballs—a dish that transforms the classic Italian favorite into bite-sized perfection! These juicy, flavorful meatballs are coated in a crisp breadcrumb crust, then simmered in a bright, buttery lemon-caper sauce that’s simply irresistible. Whether you serve them over pasta, mashed potatoes, or with a hunk of crusty bread, this dish is guaranteed to impress.
Perfect for a cozy date night or a crowd-pleasing dinner, these meatballs bring together all the best flavors of traditional chicken piccata with a fun, modern twist. The tangy white wine sauce, fresh herbs, and golden-brown meatballs create a meal that feels both comforting and elegant. Ready in under an hour, this recipe is easy enough for a weeknight but fancy enough for a special occasion!
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Capers
Capers are the secret weapon of many Mediterranean dishes, offering a punch of briny, lemony flavor that brightens up any sauce. These tiny flower buds, often cured in salt or vinegar, provide a wonderful contrast to the richness of butter and olive oil in the piccata sauce. Rinsing them before use helps to mellow their saltiness while preserving their unique tangy bite.
Lemons
Fresh lemon juice and zest are essential to piccata sauce, lending it a zippy brightness that balances out the richness of the butter and olive oil. The juice provides acidity, which enhances the depth of the sauce, while the zest infuses the dish with a fragrant, citrusy aroma. Using both ensures the sauce stays vibrant and flavorful.
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Recipe Inspiration
Piccata is traditionally made with thin slices of veal or chicken, lightly dredged in flour and pan-fried before being bathed in a luscious lemon-caper sauce. We wanted to take all those amazing flavors and pack them into something fun, easy to serve, and perfect for meal prep—so these Chicken Piccata Meatballs were born!
By turning the dish into meatballs, we’ve made it even more versatile. Serve them over pasta for a comforting meal, pair them with roasted vegetables for a lighter option, or even stick them with toothpicks for a fancy appetizer at your next dinner party. This recipe is a fresh take on an Italian classic, making it even more accessible for home cooks.
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Tips, Serving Suggestions, and Storage Advice
Use a mix of breadcrumbs – Combining panko with regular breadcrumbs gives the meatballs a crispy, golden-brown exterior while keeping them light and tender inside.
Don’t skip the lemon zest – The zest adds an extra burst of citrus flavor that takes the sauce to the next level.
Make it gluten-free – Swap out the breadcrumbs for gluten-free panko or almond flour.
Deglaze properly – Scrape up any browned bits from the pan when adding the white wine. This adds rich, caramelized depth to the sauce.
Don’t overwork the meat mixture – Gently mixing the ingredients keeps the meatballs tender. Overmixing can make them dense.
Use ghee for extra richness – Ghee provides a deeper, nutty flavor compared to butter, making the sauce even more luxurious.
Pair it with pasta or polenta – Serve these meatballs over creamy polenta or your favorite pasta for an ultra-satisfying meal.
Double the batch for meal prep – These freeze beautifully! Store in an airtight container for up to three months.
For a lighter version, bake instead of pan-fry – Place the meatballs on a greased baking sheet and bake at 400°F for 15-18 minutes.
Try a dairy-free version – Swap the butter for olive oil or vegan butter for a completely dairy-free dish.
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What Makes This Recipe Special | CHICKEN PICCATA MEATBALLS
A fun twist on a classic Italian dish – Instead of traditional chicken piccata, these meatballs make the dish more versatile and easy to serve.
Bright, fresh flavors – The lemon-caper sauce is zesty, buttery, and full of umami goodness.
Crispy yet juicy meatballs – The breadcrumb coating gives the meatballs a light crunch while keeping them tender inside.
Easy to meal prep – Make a big batch and freeze for later!
Perfect for any occasion – Serve it as a cozy family dinner, an elegant date-night dish, or a party appetizer.
Kid-friendly – A great way to introduce younger eaters to bold flavors without overwhelming them.
Gluten-free and dairy-free adaptable – Simple ingredient swaps make this a great option for various diets.
Works with multiple side dishes – Serve it with pasta, rice, roasted vegetables, or even a fresh green salad.
Minimal prep, maximum flavor – Quick to make, yet it tastes like a dish from a high-end Italian restaurant.
Wine-friendly – Pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
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Ingredients
1 lb ground chicken
1 egg
2 tsp Italian seasoning
½ tsp paprika
5 garlic cloves, minced (divided)
¼ cup chopped fresh Italian parsley (divided)
¾ cup breadcrumbs (mix of panko and regular)
½ tsp kosher salt
½ tsp black pepper
½ cup + 2 tbsp extra virgin olive oil
2 tbsp butter or ghee
2 large lemons (zested and juiced)
½ cup dry white wine or chicken broth
¼ cup capers, drained and rinsed
Instructions
In a medium bowl, combine the ground chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, half of the parsley, and half of the breadcrumbs. Season with salt and pepper, then add a drizzle of olive oil. Mix gently until just combined.
Spread the remaining breadcrumbs onto a plate. Roll the chicken mixture into small meatballs (about 1 heaping tablespoon each) and coat them in the breadcrumbs.
Heat 3 tablespoons olive oil in a large pan over medium heat. Once shimmering, add the meatballs in a single layer, making sure they don’t touch. Sear for about 2 minutes per side until golden brown. (They don’t need to be fully cooked yet.) Transfer to a plate lined with paper towels. Repeat with remaining meatballs.
In the same pan, add 3 tablespoons olive oil and the butter or ghee. Stir over medium-high heat until melted. Add the remaining garlic and cook until fragrant.
Pour in the lemon juice, white wine, and capers. Season with salt to taste and bring the sauce to a boil.
Reduce heat to low, return the meatballs to the pan, and spoon some sauce over them. Cover and simmer for about 5 minutes, until meatballs are cooked through.
To serve, sprinkle with lemon zest and remaining parsley. Spoon the sauce over the meatballs and enjoy hot!
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ
Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well and gives a similar light, juicy texture.
What’s the best white wine for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. If you prefer not to use wine, chicken broth is a great substitute.
Can I make these meatballs ahead of time?
Absolutely! Form the meatballs and refrigerate them for up to a day before cooking. You can also freeze them raw or cooked for easy meal prep.
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