Chicken Piccata Meatballs Recipe – Gluten-Free
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A twist on traditional chicken piccata, these chicken piccata meatballs are bursting with the flavor of tart lemon, briny flavors of capers, and savory parmesan cheese; all blended with lean ground chicken. They are a lighter version that is satisfying and perfect for a family dinner.
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Recipe Fast Facts:
Here is what you will need to make chicken piccata meatballs
This is a brief summary of the ingredients needed to make this chicken piccata meatball recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredient List
How to make chicken piccata meatballs
Prepare the ingredients: Mince the onions and garlic, shred the cheese, whisk the egg, squeeze the lemon juice and preheat the oven to 375 degrees F.
STEP 1: 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.
STEP 2: Mix in a beaten egg; stir until everything is mixed.
STEP 3: Refrigerate the ground chicken mixture for 30 minutes to firm it up, which will make it easy to roll the meatballs.
STEP 4: Use your hands or an ice cream scoop or cookie scoop to form the chicken mixture into 1-inch meatballs. Arrange the meatballs on a parchment-lined baking sheet. Bake the meatballs until they are golden brown, for 15 to 20 minutes.
STEP 5: While the meatballs are cooking, start to make the sauce by browning the garlic in a skillet over medium-high heat. Stir in the wine, broth and lemon juice and simmer over low heat.
STEP 6: Once the chicken meatballs are cooked through, remove them from the oven and add them to the sauce in the skillet. Simmer over low heat for at least 10 minutes longer.
Tips & Tricks
- Make a double batch of meatballs and freeze half for future meals.
- Save cleaning time and cook the meatballs and sauce in one pan, bake in an oven-proof skillet and make the sauce in the same pan, once the meatballs are cooked.
- Prevent the meat from sticking to your hands while rolling the meatballs and wet them just before shaping the meat mixture.
- For tender meatballs, avoid overmixing the meat; mix until just combined.
Serving Suggestions
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.
Storing Leftovers
Storing leftovers properly ensures that your chicken piccata meatballs stay fresh and flavorful for later use. Follow these easy tips to keep them tasting their best!
🌡️ Refrigerate room-temperature meatballs in an airtight container for up to three days.
❄️Freeze the meatballs before adding them to the sauce in a reusable storage bag or freezer-safe container where they will last for up to 3 months.
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 on top of the stove over low heat or in the microwave. Adjust the sauce if needed with a little bit of broth or wine.
Make-Ahead Instructions
These delicious chicken piccata meatballs can be easily made ahead of time, here are a few suggestions:
Get a jump start on dinner for the next night by mixing the chicken, onions, garlic and egg together; store it covered in the refrigerator overnight.
You can also make the meatballs, cook and cool them. Refrigerate for 2 to 3 days. When it’s time to serve, make the sauce and pop the meatballs into the sauce.
Recipe Variations
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.
Recipe FAQs
Yes, you can easily freeze these meatballs. Place the formed meatballs on a parchment-lined baking sheet and place them into a freezer. Once frozen, remove them from the baking sheet and store them in a freezer-safe container. Cook them from frozen state or thaw and bake.
Yes, you can make chicken piccata meatballs entirely on top of the stove. Once the meatballs are formed, place them into a skillet with 1 to 2 tablespoons of olive oil. Brown the meatballs in the skillet over medium heat. Once they are cooked, drain any excess oil and add the broth, lemon juice and capers.
A classic chicken piccata recipe is typically made with a lemon butter sauce. Instead, I replaced the butter with olive oil. In addition, the meatballs are not made with bread crumbs which also makes the meatballs gluten-free.
Yes, you can add a quarter to half cup of bread crumbs to make these meatballs, but it is unnecessary. I find that chilling the meat before shaping it into meatballs is enough to hold the meatballs together.
The mixture will be mushy and it may be difficult to form the meatballs, and 30 minutes in the refrigerator will make it easier to form them. If you don’t have 30 minutes to spare, you can put the meat in the freezer for 15 minutes.
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Chicken Piccata Meatballs
Equipment
Ingredients
- 1 pound ground chicken
- 1/2 cup onion minced
- 4 cloves garlic divided and chopped
- 1/4 cup freshly shredded parmesan cheese
- 1/2 teaspoon dried oregano
- 1 egg
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon capers
Instructions
- Preheat the oven to 375 degrees f.
- Prepare the ingredients: Mince 1/2 cup onion, 4 cloves garlic, shred 1/4 cup freshly shredded parmesan cheese1 egg and squeeze 2 tablespoons fresh lemon juice.
- Combine 1 pound ground chicken, 1/2 teaspoon dried oregano parmesan cheese, oregano, onions and two cloves of chopped garlic to a bowl.
- Once the ingredients are combined, add the egg and mix everything together.
- If the mixture is too soft to shape into meatballs, place the meat it in the refrigerator for 30 minutes
- Using your hands or an ice cream scoop, form the chilled chicken mixture into meatballs that are about 1 1/2 inches in size.
- Arrange the meatballs on a parchment-lined baking sheet and bake them for 15 minutes.
- While the meatballs are baking, make the sauce. Add the oil to a skillet and cook the garlic over medium heat until it begins to soften.
- Stir in the wine and chicken broth and reduce the heat to low.
- Once the meatballs are cooked, add them to the sauce along with the capers and simmer on low for 10 to 15 minutes longer.
Notes
- Wet your hands right before shaping the meat mixture to prevent the meat from sticking to your hands while rolling the meatballs.
- For more lemon flavor, stir in a teaspoon or two of lemon zest.
- If you prefer a thicker sauce, whisk in a tablespoon of flour or arrowroot powder to thicken the sauce.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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