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Lemony Chicken Piccata Meatballs

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American

Lemony Chicken Piccata Meatballs deliver tender, juicy chicken bites coated in a bright butter-lemon sauce punctuated by briny capers and a hint of white wine. Parmesan and herbs enrich the meatballs while the pan sauce stays silky and vibrant. Serve for a cozy weeknight dinner over orzo, rice, or thin pasta when you’re craving something citrusy and comforting.

  • Prep15 min
  • Cook15 min
  • Serves4
  • DifficultyMedium
Lemony Chicken Piccata Meatballs
  1. 1

    Add half of the shallots to a large bowl. Stir in the Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and the egg. Roughly chop 1 tablespoon capers and add them to the bowl; add the ground chicken. Season with salt, pepper, and garlic powder. Mix gently until everything is well combined.

  2. 2

    Spread the remaining bread crumbs on a work surface or in a shallow dish. Shape the chicken mixture into 12 meatballs, rolling each one lightly in the bread crumbs to coat and help form the meatballs.

  3. 3

    Heat oil in a large, deep skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if needed. Remove the meatballs from the skillet and set aside.

  4. 4

    Add the remaining shallot and capers to the skillet and cook, stirring constantly, for 1 minute.

  5. 5

    Pour in the wine and stock and bring to a boil. Return the meatballs to the skillet, reduce the heat, and simmer, stirring occasionally, until the liquid is reduced by half to coat the meatballs in the sauce, 6 to 7 minutes.

  6. 6

    Once the sauce is reduced, move the meatballs to one side of the skillet and lower the heat to very low. Whisk in the lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in the parsley and remove from the heat. Toss the meatballs well with the sauce and serve immediately.

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