I love making these Chicken Piccata Meatballs for a quick weeknight dinner or a special weekend meal. The meatballs are tender and flavorful on their own, but when you pair them with the silky, lemony sauce, it’s a match made in heaven. The capers add a delightful brininess, and the fresh lemon zest brings everything to life. Ready to make your new favorite chicken dish? Let’s get started!
Ingredient Quantity
For the Meatballs
Ground Chicken 1 lb
Parmesan Cheese 1/2 cup, grated
Panko Breadcrumbs 1/2 cup
Garlic 2 cloves, minced
Lemon Zest Zest of 1 lemon
Salt To taste
For the Piccata Sauce
Butter 2 tbsp
Garlic 2 cloves, minced
Chicken Broth 1 cup
Capers 2 tbsp
Caper Brine 2 tbsp
Lemon Juice Juice of 1 lemon
Instructions
Prepare the Meatball Mixture: In a large bowl, mix ground chicken, Parmesan, panko, garlic, lemon zest, and salt until well combined.
Shape the Meatballs: Form the mixture into 18-20 meatballs.
Cook the Meatballs: Heat olive oil in a large pan over medium-high heat. Cook the meatballs until golden-brown on all sides, about 6-7 minutes. Set aside.
