Chicken Piccata Meatballs
Chicken Piccata Meatballs are a delicious twist on a chicken meatball. All the flavors you enjoy from Chicken Piccata in a meatball swimming in a delicious Piccata Sauce.
I have always said, you can turn any protein into a meatball. I make a lot of different meatballs, however this Chicken Piccata Meatball Recipe is one of my daughter's most requested meals.
She has long been obsessed with Chicken Piccata, so turning that flavor into a meatball was imperative years ago, lol! It was so fun to suprise her the first time with it!
One of the things I like most about making meatballs is that you can make just enough for dinner or you can make a ton for a party, for meal prepping or freezing. Meatballs are great way to help feed a crowd economically. Plus they are a good make-ahead recipe.
Enjoy these Chicken Piccata Meatballs on their own, over pasta or as part of a sub or sandwich. Something about a chicken meatball is just so flavorful and comforting! If meatballs are your thing (like they are mine), give these Asian Pork Meatballs a go. The glaze is different and delicious! Or try my General Tso's Meatballs. A favorite of my family.
If serving over pasta and you want Piccante Sauce for the pasta, I recommend doubling or tripling the sauce ingredients.
Table of Contents
Ingredients to make Chicken Piccata Meatballs
- Fresh Ingredients: Ground chicken, egg, lemons, onion, garlic, Parmesan cheese & parsley
- Pantry Staples: Panko, capers, S&P, red pepper flakes, garlic powder, onion powder, flour, chicken stock, oil & butter
Tips
- After mixing the ingredients together for the meatballs, form a small patty and cook it off. This way you can taste a sample before committing to rolling the meatballs and adjust seasoning if necessary. You can not fix unseasoned cooked meat.
- Do not overmix your meatball mixture, mix just until combined.
- Depending on the flavor profile you want, a tasty idea is to sauté the onions and garlic for a few minutes, and then cooling the mixture slightly, before adding to the meatball mixture.
- If you have time, allow Chicken Piccata Meatball mixture to sit for at least an hour to allow flavors to penetrate & deepen.
- Wet or lightly oil your hands before rolling meatballs. Compressing a bit like when making s snowball.
- Use fresh lemon, there is a massive difference, plus you also need the zest.
- I prefer pan frying meatballs, I feel it adds additional flavor. Your choice to pan fry, air fry or oven bake.
Variations
- If you have an open bottle of dry white wine, it's a lovely addition to the pan sauce. Just halve the chicken broth and replace it with wine.
- For a creamy broth add in ¼ cup to ⅓ cup heavy cream.
- If you do not like onions you can leave them out. If you can tolerate scallions, use those as a garnish.
I hope you enjoy these Chicken Piccata MEatballs as much as my family does! XO -Colleen
Comfort Food Recipes To Try
Chicken Piccata Meatballs
Ingredients
Chicken Piccata Meatballs
- 1 pound ground chicken or ground chicken breast
- ½ cup Panko breadcrumbs or fresh breadcrumbs from the inside of a loaf or French or Italian bread
- ⅓ cup grated or fresh shredded Parmesan
- ¼ cup minced onion
- 3 TBS chopped capers from a jar / brined capers
- 1 ½ TBS lemon zest scrub lemons clean and dry them prior to zesting
- 1 TBS minced fresh parsley
- S&P
- ½ teaspoon garlic powder
- ½ tsp onion powder
Piccata Sauce
- 2 TBS butter
- 1 TBS avocado or olive oil
- ¼ cup minced onion optional
- Pinch red pepper flakes or more if you want a lil kick
- 1 garlic clove, minced
- 2 TBS flour
- 1 ½ cups chicken stock
- 2 TBS fresh lemon juice
- ¼ cup capers
- 1 TBS fresh parsley or more
Instructions
- In a bowl, combine all ingredients for the meatballs. Mix without over mixing until combined.
- Form a small bit into a tiny patty, cook it off to taste for seasoning. Adjust if necessary.
- If you have time, allow meatball micture to sit in the fridge, covered tightly for an hour up to 24 hours to allow flavors to develop further. If not, they will still be great, no worries.
- Form into meatballs, rolling and compacting firmly as you would a snowball.
- Place some avocado oil or olive oil in a large skillet or sauté pan and cook meatballs turning to all sides until just about cooked through.
- Remove from pan and then begin to make you Piccante sauce.
- Add butter and oil. Add onions, season with S&P and sauté for 2 minutes or so, if adding red pepper flakes for a kick add them now.
- Add garlic and stir for 30 seconds.
- Add in flour, stir aggressively to cook off the rawness of it for 90 seconds or so.
- Add in the stock and stir/whisk until smooth.
- Add in lemon juice, capers, parsley
- Add meatballs back into pan, warm through and remove from heat.
- If serving over pasta and you want Piccante sauce for the pasta, I reccomend doubling or tripling the sauce ingredients.
