These Chicken Piccata Meatballs are simmered in a lemony piccata-style white wine sauce for a fun twist on the classic Italian dinner! Serve them over orzo or your favorite pasta for a simple and satisfying weeknight meal.
I didn’t think any ground chicken meatball recipe could come close to my Marry Me Chicken Meatballs, but these Chicken Piccata Meatballs have officially proved me wrong (in the best way ever).
Think of this recipe as a twist on classic chicken piccata. I kept the silky lemon-butter sauce with capers and white wine but swapped the thinly pounded chicken cutlets for mouthwatering, Italian-seasoned chicken meatballs. It’s every bit as bold and zesty as the original, but with a little more comfort and charm.
The best part? Both the meatballs and the sauce come together in just one skillet! You’ll have fewer dishes to clean but still get maximum flavor in each bite. Win-win!
Table of Contents
Ingredient notes
- Ground chicken – Opt for 93% lean ground chicken for juicy, flavorful results without being greasy. Extra-lean ground chicken (like 99%) can yield dry meatballs.
- Breadcrumbs – To bind the meatballs together. Regular plain breadcrumbs or panko both work, but panko will give the meatballs a slightly lighter texture. Your favorite gluten-free breadcrumbs also work.
- Egg
- Parmesan cheese – Freshly grated parmesan melts beautifully into the meatballs, adding rich umami flavor and a touch of saltiness. Pre-grated works in a pinch if that’s what you have.
- Garlic
- Parsley
- Seasonings – I seasoned the chicken meatballs with Italian seasoning and onion powder for an herbaceous, savory depth. Salt and ground pepper make the rest of the flavors pop.
- Olive oil
- Unsalted butter
- White wine – Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the sauce.
- Lemons – The signature bright and tangy ingredient in piccata! Use fresh-squeezed lemon juice if you can. Consider zesting the lemons before juicing them, too. The fresh zest and yellow flecks will make this piccata recipe extra bright and beautiful!
- Chicken broth – Chicken broth forms the savory body of the sauce, but you can use vegetable broth in a pinch.
- Cornstarch
- Capers
How to make it
Step 1
Shape the Meatballs
- Combine the ground chicken, breadcrumbs, egg, parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper in a large bowl.
- Shape the mixture into about 25 tablespoon-sized meatballs.
Step 2
Brown the Meatballs
- Heat the olive oil in a large skillet over medium-high heat.
- Add the meatballs in a single layer and sear them until browned on all sides.
- Transfer the meatballs to a plate, cover loosely, and set aside.
Step 3
Make the Sauce
- Reduce the heat to medium and melt 2 tablespoons of butter in the same skillet.
- Stir in the minced garlic and sauté until golden.
- Add the white wine, lemon juice, and ¾ cup of chicken broth.
- Increase the heat and bring the sauce to a rapid simmer, scraping up any browned bits from the bottom of the pan.
Step 4
Simmer the Meatballs
- Lower the heat to maintain a simmer.
- Return the meatballs (along with the meaty juices) to the skillet.
- Let them cook, uncovered, until fully cooked through.
Step 5
Thicken the Sauce
- Whisk the cornstarch with the remaining ¼ cup of broth in a small bowl.
- Pour this slurry into the skillet and cook until the sauce slightly thickens.
Step 6
Finish and Season
- Remove the pan from the heat.
- Stir in the remaining tablespoon of butter, the capers, and chopped fresh parsley.
- Season to taste with salt and pepper, and enjoy!
Tips and Tricks
- Mix the meatball mixture just until everything is combined to keep the meatballs light and tender. Don’t pack or compress them too tightly, or else they’ll be dry!
- If the ground chicken mixture feels too sticky, pop it in the fridge for 15 to 20 minutes to help it firm up. Also, wet your hands with a little water to prevent the meat from sticking.
- Is your skillet too small to fit all of the meatballs? Brown them in two batches instead. Overcrowding the pan traps steam and prevents that golden crust we’re looking for. Don’t worry if they aren’t fully cooked after browning—they’ll finish cooking in the sauce.
- To bake the meatballs instead of pan-searing, place them on a lined baking sheet and bake in a 400°F oven for 15 to 20 minutes or until browned, then finish them in the sauce as directed.
Variations
- Swap the chicken for ground turkey – Ground turkey (preferably 93% lean) works just as well as chicken for these meatballs and will give them a slightly richer flavor.
- Dairy-free chicken piccata meatballs – Swap the parmesan in the meatballs for a dairy-free alternative like nutritional yeast and use dairy-free butter in the sauce.
- Add a splash of cream to the sauce – Stir in 1 or 2 tablespoons of heavy cream after thickening the sauce to create an extra creamy piccata sauce for meatballs.
Serving Suggestions
I love serving these chicken piccata meatballs over a bed of orzo, spaghetti, linguine, or creamy mashed potatoes with a side of garlic bread to scoop up the lemony, savory sauce. A dollop of whipped feta, a sprinkle of grated parmesan, or even crumbled goat cheese on top takes things to a whole new level.
You could also serve this dish over creamy parmesan polenta, couscous, mashed cauliflower, or sautéed spinach for a lower-carb option. To round out the meal, here are a few side dishes that pair well:
You can’t go wrong with these 25+ Sides to Serve with Chicken Piccata or one of these 40+ Easy Side Dishes for Pasta either!
Make Ahead and Storing
The uncooked meatballs can be rolled and refrigerated up to 1 day before cooking. Alternatively, freeze the rolled meatballs in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight before cooking as normal.
Store the leftover chicken meatballs and piccata sauce in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
Reheat the meatballs and sauce in a saucepan over low heat until warmed through. Add a splash of chicken broth to thin the sauce, if needed.
Erin’s wine pairings for Chicken Piccata Meatballs
Since these chicken meatballs feature a lemony white wine sauce with briny capers, they pair beautifully with high-acid white wines such as:
- A bright, zesty, and herbaceous Sauvignon Blanc.
- A light, crisp, and refreshing Pinot Gris.
- A clean, unoaked Chardonnay.
More Meatball Recipes
Did You Try This Chicken Piccata Meatballs Recipe?
If you loved these piccata-style ground chicken meatballs, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.
Full Recipe
Chicken Piccata Meatballs
Equipment
Ingredients
Meatballs:
- 2 Tablespoons olive oil
- 1 pound ground chicken
- 1/3 cup bread crumbs (or panko)
- 1 egg (lightly beaten)
- ¼ cup parmesan cheese (grated)
- 1 clove garlic (minced or grated)
- 1 Tablespoon fresh parsley (or 1 teaspoon dried parsley)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- ½ teaspoon salt
- 1/4 teaspoon pepper
For the Sauce:
- 3 Tablespoons unsalted butter (divided)
- 2 cloves garlic (thinly sliced)
- ¼ cup white wine (or dry vermouth)
- 3 Tablespoons lemon juice
- 1 cup chicken broth
- 1 teaspoon cornstarch
- 2 Tablespoons capers (drained)
- 2 Tablespoons flat leaf parsley (minced )
- Salt and freshly ground pepper
- Lemon wedges (for serving)
Instructions
- In a large bowl, combine ground chicken, bread crumbs, egg, parmesan garlic, parsley, Italian seasoning, onion powder, salt and pepper.
- Shape mixture into tablespoon sized balls (you should have about 25).
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned (they’ll continue cooking in the sauce later). Transfer the meatballs to a plate, cover and set aside.
- Reduce the heat to medium and melt 2 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the white wine, lemon juice and ¾ cup broth, increase the heat to medium-high and bring to a rapid simmer, scraping any browned bits from the bottom of the skillet.
- Reduce the heat to a low simmer and return the meatballs (and any accumulated juices) to the sauce. Cook, uncovered, until the meatballs are cooked through, 5 to 7 minutes.
- Whisk cornstarch together with the reserved ¼ cup stock/broth. Pour the mixture into the pan. Cook for 1 minute or until slightly thickened.
- Remove the pan from the heat and stir in the remaining 1 Tbsp. butter, the capers and parsley. Season with salt and pepper, to taste.
- Enjoy!
Notes
- Mix the meatball mixture just until everything is combined to keep the meatballs light and tender. Don’t pack or compress them too tightly, or else they’ll be dry!
- If the ground chicken mixture feels too sticky, pop it in the fridge for 15 to 20 minutes to help it firm up. Also, wet your hands with a little water to prevent the meat from sticking.
- Is your skillet too small to fit all of the meatballs? Brown them in two batches instead. Overcrowding the pan traps steam and prevents that golden crust we’re looking for. Don’t worry if they aren’t fully cooked after browning—they’ll finish cooking in the sauce.
- To bake the meatballs instead of pan-searing, place them on a lined baking sheet and bake in a 400°F oven for 15 to 20 minutes or until browned, then finish them in the sauce as directed.
- Swap the chicken for ground turkey – Ground turkey (preferably 93% lean) works just as well as chicken for these meatballs and will give them a slightly richer flavor.
- Dairy-free chicken piccata meatballs – Swap the parmesan in the meatballs for a dairy-free alternative like nutritional yeast and use dairy-free butter in the sauce.
- Add a splash of cream to the sauce – Stir in 1 or 2 tablespoons of heavy cream after thickening the sauce to create an extra creamy piccata sauce for meatballs.
- The uncooked meatballs can be rolled and refrigerated up to 1 day before cooking. Alternatively, freeze the rolled meatballs in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight before cooking as normal.
- Store the leftover chicken meatballs and piccata sauce in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
- Reheat the meatballs and sauce in a saucepan over low heat until warmed through. Add a splash of chicken broth to thin the sauce, if needed.
Leave a Reply