Lemon Chicken Piccata Meatballs – Simply Delicious

These lemon chicken piccata meatballs are easy to make and perfect served with al dente pasta for a delicious family dinner.

Ingredients Needed

• Ground chicken / Chicken mince. This recipe works well with ground turkey too.
• Lemon zest and juice.
• Garlic powder.
• Breadcrumbs.
• Parmesan cheese.
• Egg.
• Parsley.
• Dried oregano and thyme. Rosemary or sage will also be delicious.
• Salt and black pepper.
• Butter.
• Fresh Garlic cloves.
• Chicken broth/stock. I often use half dry white wine, half stock. Low sodium chicken broth is a great option.
• Capers.

How to make chicken piccata meatballs

1. Make the meatballs: Combine the chicken, Parmesan, seasoning, egg and breadcrumbs in a large bowl. I used panko breadcrumbs but feel free to use Italian breadcrumbs or fresh. Mix with a wooden spoon until the mixture is fully combined. With wet hands, form meatballs the size of golf balls.
2. Cook the meatballs: In a large skillet/pan set over medium heat, heat 2 tablespoons of olive oil. Add the meatballs and allow to brown and form a crust before flipping. Cook until the meatballs are golden brown on all sides. Remove and set aside.
3. Make the Piccata sauce: Add the butter to the pan then the garlic. Cook for 30 seconds then pour in the wine and/or stock. Stir in the parsley, capers and fresh lemon juice. Bring to a simmer then add the meatballs back in to the pan. Cook for 5-7 minutes, swirling the meatballs in the sauce regularly until the sauce is slightly reduced and the meatballs are cooked through.
4. Serve: Serve with cooked pasta (you can add half a cup of cream to make the sauce creamier to serve with pasta if preferred), crusty bread or mashed potatoes.

Can I make this ahead?

The meatballs can be made and kept in an airtight container in the fridge for up to 3 days. Reheat before serving.

Serving suggestions

These meatballs are delicious served with pasta/egg noodles, rice (cauliflower rice is a great low carb option) or on a bed of creamy mashed potatoes. We also love it with crusty bread to mop up the sauce and a simple side salad is always welcome.

Meatball recipes

1. Cheesy baked meatballs
2. Easy Greek meatballs
3. Tuscan slow cooker meatballs
4. Cheese-stuffed chicken meatballs

• 500 g (1lb) ground chicken / chicken mince
• 1 egg
• ¾ cup breadcrumbs (panko/gluten-free/fresh)
• ¼ cup Parmesan cheese
• 2 tbsp chopped parsley
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 tsp lemon zest
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

For the sauce

• 1 tbsp butter
• 2 garlic cloves crushed
• 1 cup chicken stock (alternatively ½ cup white white wine + ½ cup stock)
• 2 tbsp capers
• 1 tbsp parsley
• 1-2 tsp lemon juice
• salt and pepper to taste

• To make the meatballs, combine all the ingredients in a mixing bowl. With a wooden spoon, mix well.

• With wet hands, form meatballs the size of golf balls.

• Heat a large pan or skillet over high heat and add a few tablespoons of olive oil. Cook the meatballs until golden brown on all sides. Remove and set aside.

• To make the sauce, melt the butter in the pan and add the garlic. Cook for 30 seconds.

• Add the stock (and wine, if using), capers, parsley and lemon juice. Allow to come to a simmer.

• Add the meatballs and cook for another 7-10 minutes, coating the meatballs in the sauce, until the meatballs are cooked through.

• Season to taste and serve.

Calories: 321kcal | Carbohydrates: 16g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 904mg | Potassium: 730mg | Fiber: 2g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg