Chicken Piccata Meatballs Recipe – Gluten-Free
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Chicken piccata meatballs are tender ground chicken meatballs simmered in a lemon, white wine and caper sauce, with parmesan and garlic mixed right into the meat. The lemon and capers bring the bright, briny piccata flavor, and the parmesan keeps it savory. They’re gluten-free, made without breadcrumbs or butter, and perfect to serve over pasta, rice or mashed potatoes on a weeknight.
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These meatballs are in our regular dinner rotation. They’re a nice switch from regular chicken piccata, there are no cutlets to pound or dredge, and ground chicken is less expensive than chicken breast. Most recipes add breadcrumbs to the meatballs and finish the sauce with butter, but you don’t need either. A 30-minute chill in the fridge holds the meatballs together, and olive oil keeps the sauce lighter. If you have ground turkey or pork instead, use it; the sauce works the same way.
Recipe Highlights
- Mostly hands-off: About 15 minutes of hands-on work. Then the meatballs bake while the sauce simmers, so both finish at the same time.
- Make it ahead: Mix the meatballs the night before and they’re ready to roll when you get home. Or bake a double batch and freeze half for later in the week.
- Good for leftovers: Keeps in the fridge for up to three days, and the sauce reheats well with a splash of broth.
Ingredient Notes
- Ground chicken: Ground turkey, pork or beef all work in place of the chicken. Pork and beef make a richer meatball.
- Lemon juice: Fresh lemon juice is best, but bottled works in a pinch.
- Garlic: Fresh garlic is best. If you’re out, use garlic powder, about 1/8 teaspoon for each clove.
- White wine: Use a dry white wine like Sauvignon Blanc. If you don’t cook with wine, use more chicken broth.
- Capers: Chopped green olives give you the same briny bite if you don’t have capers.
How to Make Chicken Piccata Meatballs
- Preheat the oven to 375°F. Mince the onions and garlic, shred the cheese, whisk the egg and squeeze the lemon juice.
- Place the ground chicken, oregano, onions, shredded cheese and half of the garlic in a medium mixing bowl and gently combine with a wooden spoon or with your hands.
- Mix in the beaten egg and stir until everything is combined.
- Refrigerate the mixture for 30 minutes to firm it up, which makes it easy to roll the meatballs.
- Wet your hands and roll the chilled mixture into 1 1/2-inch meatballs, or use an ice cream scoop or cookie scoop. Arrange the meatballs on a parchment-lined baking sheet and bake for 15 to 20 minutes, until golden brown and the center reads 165°F.
- While the meatballs bake, start the sauce. Heat the olive oil in a skillet over medium heat and cook the remaining garlic until it starts to soften. Stir in the wine, broth and lemon juice and simmer over low heat.
- Once the meatballs are cooked through, add them to the sauce along with the capers. Simmer over low heat for 10 to 15 minutes.
What to Serve Chicken Piccata Meatballs With
Serve chicken piccata meatballs garnished with fresh parsley and lemon slices over rice, pasta, mashed potatoes, or veggie noodles.
Round the meal with a side salad like this Kale Caesar Salad or Arugula Salad with Pistachios.
How to Store Leftover Meatballs
Chicken piccata meatballs will last in the fridge for up to three days, and can be frozen for up to three months. Here are some storage tips:
- Refrigerate: Bring them to room temperature before placing them in an airtight container where they will last for up to three days.
- Freeze: Place the meatballs on a baking sheet or tray (before adding them to the sauce) then pop them in a reusable storage bag or freezer-safe container where they will last for up to 3 months.
- Freeze in Sauce: You can also freeze the meatballs in the sauce in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight.
- Reheat: Place leftover meatballs in a saucepan and reheat over low heat until they are heated through. Or reheat in the microwave. Adjust the sauce if needed with a little bit of broth or wine.
Make it Your Way
Even though chicken piccata is a classic, here are a few ideas to change up your chicken piccata meatballs.
Parmesan-crusted – Coat the meatballs in a mixture of panko bread crumbs and grated parmesan cheese before baking or frying them.
Stuffed meatballs – Form the meat around a small cube of mozzarella cheese and ensure that the cheese is completely enclosed.
Spicy – If you love a bit of heat, add some crushed red pepper flakes or diced red cherry peppers to the meat mixture.
Vegetarian – Make vegetarian meatballs like these eggplant meatballs for a vegetarian version served in the lemon garlic sauce.
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Chicken Piccata Meatballs
Equipment
- 10- or 12-inch skillet
Ingredients
Meatballs
- 1 pound ground chicken
- 1/2 cup onion, minced
- 2 cloves garlic, chopped
- 1/4 cup freshly grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1 egg, beaten
Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment.
- Add the ground chicken, onion, 2 cloves of garlic, parmesan, and oregano, to a bowl and gently combine. Add the egg and mix until just combined.
- Refrigerate the mixture for 30 minutes so it firms up enough to roll. Short on time? 15 minutes in the freezer works.
- Wet your hands and roll the mixture into 1 1/2-inch meatballs. Arrange them on the baking sheet.
- Bake for 15 to 20 minutes, until golden and the center reads 165°F.
- While the meatballs bake, heat the oil in a skillet over medium heat. Add the remaining garlic and cook until it starts to soften.
- Stir in the wine, broth and lemon juice. Reduce the heat to low and simmer.
- Add the meatballs and capers to the sauce and simmer on low for 10 to 15 minutes. Garnish with parsley.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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