There’s something about a skillet full of sizzling meatballs that always hits the spot. These one-pan chicken piccata meatballs are juicy, flavorful, and coated in a rich, lemony butter sauce with briny capers for that classic, tangy kick. I love how they turn a simple weeknight meal into something that tastes restaurant-worthy—without the extra effort. If you’re a fan of bright, zesty flavors and easy, comforting dishes, this one’s for you.

Chicken piccata meatballs in sauce, garnished with lemon slices and fresh parsley.

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Chicken Piccata Meatballs Recipe
Ingredients & Substitutions
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
Related Recipes
Recipe
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Chicken Piccata Meatballs Recipe

I’ve been really into skillet meatballs lately. These meatballs were inspired by my chicken piccata that’s been a huge hit so far. These one-pan meatballs, along with my chicken parmesan meatballs, are so good for busy weeknights or busy weeks where I need to meal prep. They’re so versatile I can serve them with pasta, in a crusty bun, over a fresh salad, or just snack on them for a protein-rich snack.

Ingredients & Substitutions

The ingredients for chicken piccata meatballs.

Ground chicken. I used ground chicken for a lean meatball and chicken absorbs all the bright flavors of the piccata sauce. Ground turkey would also be a great substitute.
Breadcrumbs. Help bind the meatballs together while keeping them soft and juicy by absorbing moisture.
Egg. Acts as a binder to hold the meatballs together, preventing them from falling apart while cooking.
Fresh lemon. I used a mix of fresh lemon juice and zest to bring the classic bright, zesty flavor of piccata.
White wine. Wine is used to add depth of flavor to the lemon caper sauce. If you want to omit this, use extra broth.
Shallot. Adds a mild, slightly sweet onion flavor, enhancing the overall complexity of the dish without overpowering it.
Capers. Bring briny, salty pops of flavor that are essential to the piccata taste.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Ground chicken, breadcrumbs, egg, parmesan cheese, lemon juice, zest, and seasonings (salt, pepper) are arranged in a bowl.

Step 1: In a large bowl, mix ground chicken, breadcrumbs, egg, grated Parmesan cheese, minced garlic, lemon zest, salt, and black pepper until well combined. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a plate.

Meatballs searing in a cast-iron skillet.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, making sure not to overcrowd the pan. Sear for 3-4 minutes per side until golden brown and nearly cooked through. Transfer the meatballs to a plate and set aside.

Shallots and freshly cracked black pepper sizzling in butter in a cast-iron pan.

Step 3: Reduce the heat to medium and melt butter in the same skillet. Add shallot and garlic, cooking for 2-3 minutes until softened and fragrant. Whisk in flour, stirring continuously for about 1 minute until lightly browned and smooth.

The shallot and butter mixture turning into a flavorful sauce.

Step 4: Pour in lemon juice, lemon zest, white wine, and chicken broth, stirring to combine. Let the sauce simmer for about 5 minutes, allowing it to slightly reduce and thicken.

Capers added to the simmering piccata sauce.

Step 5: Season the sauce with black pepper to taste, then stir in capers.

Chicken piccata meatballs simmering in the creamy lemon and caper sauce.

Step 6: Return the meatballs to the skillet, spooning the sauce over them. Let them simmer in the sauce for 5 minutes, ensuring they are fully cooked and well coated. Garnish with chopped parsley and extra capers if desired. Enjoy!

Sarah's Top Tips

Gently mix the meatball ingredients until just combined. Overmixing leads to tough, dense meatballs instead of tender, juicy ones.
Use a cookie scoop or lightly oiled hands to roll evenly sized meatballs so they cook at the same rate. I like to spray my hands with cooking oil to prevent sticking!
If your meatballs feel sticky or too soft, let them chill in the fridge for 15-20 minutes before cooking. This helps them hold their shape better when searing.
When you add white wine to the pan, scrape up the browned bits from the bottom—this is where all the deep, savory flavor comes from.

Chicken piccata meatballs finished in a cast-iron skillet with lemon slices, capers, and fresh parsley, with a bottle of Chardonnay in the background.

Serving

I love serving these chicken piccata meatballs over fettuccine or creamy mashed potatoes to soak up all that bright, lemony sauce. When I’m in the mood for something lighter, I’ll pile them over zucchini noodles or my simple arugula salad for a fresh contrast. They also make an incredible meatball sub—just tuck them into a crusty roll and drizzle with extra sauce. No matter how I serve them, they always disappear fast.