One-pan Chicken Piccata Meatballs

5 from 1 vote

These chicken piccata meatballs are juicy, flavorful, and coated in a rich, lemony butter sauce with briny capers for that classic, tangy kick.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Dinner, Lunch

Cuisine: American, Italian

Servings: servings (roughly 15 meatballs)

Calories: 416.39kcal

In a bowl, combine ground chicken, breadcrumbs, egg, cheese, garlic, lemon zest, salt and pepper. Form the mixture into meatballs and set aside on a plate.
1 ½ pounds ground chicken, ½ cup breadcrumbs, 1 egg, ¼ cup grated Parmesan cheese, 1 garlic clove, 1 tablespoon lemon zest, ½ teaspoon salt, ½ teaspoon black pepper
In a large skillet, heat olive oil over medium-high heat. Add the meatballs to the pan, making sure not to overcrowd. Sear on each side for 3-4 minutes until almost cooked through and golden brown. Remove the meatballs from the skillet and set aside.
1 tablespoon olive oil
Melt butter in the same skillet, add the shallot and garlic, and soften for a few minutes. Whisk in the flour until slightly browned and smooth.
4 tablespoons butter, 1 shallot, 2 garlic cloves, 1 tablespoon flour
Pour the lemon juice, lemon zest, wine and chicken broth.
1 tablespoon lemon juice, 1 tablespoon lemon zest, ⅓ cup dry white wine, ½ cup chicken broth
Let the sauce reduce for about 5 minutes over medium-low heat, stirring occasionally. Season the sauce with black pepper and add in the capers.
Black pepper, 4 tablespoons capers
Return the meatballs to the skillet, spooning the piccata sauce over them to coat and cooking them for about 5 more minutes. Serve the meatballs and sauce with pasta or mashed potatoes. Garnish with chopped parsley and extra capers if desired. Enjoy!
Chopped parsley

Fridge: 3-4 days in an airtight container.

Freezer: Up to 3 months before or after cooking.

Reheating: Warm in a skillet with broth for juiciness.