Chicken Piccata Meatballs

Course: Main Course

Cuisine: Italian

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: people

Calories: 402kcal

Author: Platings and Pairings

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.

Print Recipe

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

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.

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.

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