Go Back Email Link
–+ servings
chicken piccata meatballs in a skillet

Chicken Piccata Meatballs

Chicken meatballs are cooked in a lemon piccata sauce for delicious twist on chicken piccata
Print Recipe Add to Collection Add to Shopping List
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time to Chill the Meat: 30 minutes
Total Time: 1 hour 5 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: American Italian
Keyword: Chicken Piccata Meatballs
Servings: 4
Calories: 258kcal
Author: Anne

Chicken Piccata Meatballs

Equipment

Scale this Recipe 4

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
Find an Ingredient Substitute

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

TIPS
  • 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 in the refrigerator for up to three days or freeze for up to 3 months. Reheat on top of the stove over low heat. Adjust the sauce consistency if needed.
See the article above for recipe variations and more!

Nutrition

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

Tried this recipe?Leave a comment and a star rating to let us know how it was!