Chicken Piccata Meatballs Recipe – Gluten-Free

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 lighter version that is satisfying and perfect for a family dinner.

a picture of cooked meatballs in a skillet with lemon slices

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Chicken piccata is typically made with boneless chicken breasts dredged in flour and served in a delicious lemon butter sauce. These meatballs take it to the next level by combining the classic flavors of traditional chicken piccata with the hearty texture of meatballs. It’s an easy-to-make recipe and perfect for meal prep. Make a double batch of chicken meatballs and freeze them for another time. This chicken meatball recipe is sure to become a favorite in your weeknight rotation.

🤍Why you will love this recipe

  • Flavor! These meatballs are filled with familiar Italian flavors wrapped in a meatball.
  • Simple! This easy recipe has a few basic ingredients and minimal prep time.
  • Versatile! These meatballs can be served as a main course or an appetizer.
  • Gluten-Free and Low-Carb! These meatballs are not made with breadcrumbs.
meatball ingredients, parmesan cheese, egg, onions, lemon juice, chicken broth, wine, garlic, oregano capers, chicken

Here is what you will need to make chicken piccata meatballs

This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and instructions.

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How to make this chicken piccata meatballs recipe

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.

chicken, oregano, cheese and onions in a bowl

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 together.

ground chicken with a beaten egg in a bowl

meatball mixture in a bowl

STEP 3: Place the ground chicken mixture in the refrigerator 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 roll 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.

an overhead view of uncooked meatballs on a tray

garlic in a pan  on top of the stove

STEP 5: While the meatballs are cooking, start to make the sauce by browning the garlic in a skillet over medium-high heat.

STEP 6: Stir in the wine, broth and lemon juice and simmer over low heat.

adding broth to garlic in pan on top of stove.

a picture of cooked meatballs on a sheetpan

STEP 7: Once the chicken meatballs are cooked through, remove them from the oven.

STEP 8: Add the cooked meatballs to the skillet with the sauce and simmer over low heat for 10 to 15 minutes longer.

last process step meatballs in a skillet with sauce.

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Ingredient Notes & Substitutions

Ground Chicken – Is lean and flavorful and an be replaced with ground turkey.

Garlic Cloves – Fresh garlic is always best, but if it’s not available, it can be replaced with 1/8 teaspoon garlic powder for each clove of garlic.

White Wine – can be replaced with an equal amount of chicken broth for an alcohol-free version of chicken piccata meatballs.

Serving Suggestions

Serve chicken piccata meatballs garnished with fresh parsley and lemon slices over rice, pasta, mashed potatoes, or veggie noodles.

Round out the meal with a side salad like this Kale Caesar Salad or Arugula Salad with Pistachios.

Storing Leftovers

Store leftover chicken piccata meatballs in the refrigerator in an airtight container for up to three days and in the freezer for up to four months.

Thaw the meatballs in the refrigerator overnight and reheat them on top of the stove or the microwave.

an overhead view of chicken piccata meatballs and pasta on a plate with lemon slices

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.

Freeze for later, make the meatballs following the instructions in the recipe, and bake them. Allow them to cool to room temperature and place them into a freezer-safe container for up to four months.

Thaw the meatballs in the refrigerator.

Reheat the meatballs in the oven or the microwave, or make the sauce and reheat them in the sauce.

Recipe Variations

Even though chicken piccata is a classic, here are a few ideas to change up your chicken piccata meatballs.

Are you too tired to cook dinner?

If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.

Parmesan crusted meatballs – 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 to ensure that the cheese is completely enclosed.

Spicy meatballs – If you love a bit of heat, add some crushed red pepper flacke or diced red cherry peppers to the meat mixture.

Vegetarian – Make vegetarian meatballs like these eggplant meatballs for a vegetarian version.

a picture of chicken piccata meatballs on a plate with linguine


  • To prevent the meat from sticking to your hands while rolling the meatballs, wet your hands right before shaping the meat mixture.
  • 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.
Can I freeze the meatballs?

Yes, you can easily freeze these meatballs. Once cooked, and before adding sauce, make sure to cool them down and place them into a freezer-safe bag or airtight container. Reheat the meatballs from frozen or thaw them in the refrigerator overnight.

Can I make these meatballs on top of the stove?

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.

What makes this recipe lighter?

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.

Can I add bread crumbs to this meatball recipe?

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.

You Might Like These Meatball Recipes

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chicken piccata meatballs in a skillet

Chicken Piccata Meatballs

Chicken meatballs are cooked in a lemon piccata sauce for delicious twist on chicken piccata
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes
Keyword: Chicken Piccata Meatballs
Servings: 4
Calories: 258kcal
Author: Anne
Scale this Recipe 4


  • 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


  • 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.


  • 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.
Store leftovers in an airtight container for four months. 
See the article above for recipe variations and more!


Serving: 1 | Calories: 258kcal | Carbohydrates: 5g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 361mg | Potassium: 688mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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