Chicken Piccata Meatballs
Bright, lemony, and easy to make, these Chicken Piccata Meatballs bring the classic piccata sauce to tender baked meatballs. They're quick enough for a weeknight and elegant enough for company.
Ingredients
Meatball Ingredients
- 1 lb ground chicken Use freshly ground chicken with a mix of white and dark meat for juiciness.
- 1/2 cup breadcrumbs Fine dried breadcrumbs work best. If using panko, pulse to create finer breadcrumbs.
- 1/4 cup grated Parmesan cheese Use freshly grated Parmigiano-Reggiano for best flavor.
- 1 large egg Provides structure and moisture. Use flaxseed 'egg' or yogurt as a binder if omitted.
- 2 cloves garlic, minced Fresh garlic gives brightness; use dried in a pinch.
- 2 tablespoons fresh parsley, chopped Adds herbaceous freshness.
- to taste Salt and pepper Season generously before baking.
Sauce Ingredients
- 2 tablespoons olive oil For finishing the sauce and adding richness.
- 1/4 cup fresh lemon juice Fresh-squeezed yields cleaner acidity.
- 2 tablespoons capers Can rinse lightly for less salt.
- 1 cup chicken broth Low-sodium gives better control over seasoning.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, add ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
- Form the mixture into evenly sized meatballs, about 1 to 1 1/4 inches in diameter.
Baking
- Place meatballs on a lightly greased baking sheet and bake for 20–25 minutes, until cooked through.
Sauce Preparation
- Heat olive oil in a skillet over medium heat until shimmering.
- Add the cooked meatballs, then pour in lemon juice, capers, and chicken broth. Stir gently to combine.
- Simmer for 5–7 minutes until the sauce reduces and coats the meatballs. Adjust seasoning with salt and pepper.
Serving
- Serve immediately over pasta, rice, or as an appetizer with toothpicks and extra lemon wedges.
Notes
Cool meatballs completely and store in an airtight container for up to 3–4 days. Freeze cooked meatballs for up to 3 months.