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TL;DR (Quick-Answer Box)
- What it is: Tender chicken meatballs, pan-fried golden and simmered in a zippy lemon-butter and caper sauce—a fun twist on classic piccata. And what kid doesn’t love meatballs?
- Why you’ll love it: Incredible piccata flavor, surprisingly easy for weeknights or guests, and ready in about 40 minutes.
- How to make it: Form the chicken meatballs and pan-fry them. Make a quick pan sauce with wine, lemon juice, stock + capers; swirl in butter. Simmer meatballs in sauce.
I don’t know why, but I’ve been on this meatball kick lately. Putting a meatball twist on classic dishes, hence the viral beef Stroganoff meatballs, the low-carb naked wonton soup, and Nashville hot chicken sliders (essentially a blue-cheese-stuffed meatball take on Nashville fried chicken).
For this gem, I turned to one of our favorite weeknight winners—chicken piccata—and wrapped all that puckery goodness into bite-size orbs worthy of the pantheon of Roman gods. (I’m looking at you, Edesia and Bacchus, ye gods of food and wine.) Fortunately, this one is for us mere mortals.
Bottom line: These meatballs are like that flirty dinner guest—bright, sassy, and impossible to forget.
Why This Recipe Works
These lemony chicken meatballs truly shine thanks to a few key details. Using panko and a touch of cream ensures exceptionally tender, moist meatballs that are never dense. Searing the flour-dredged meatballs first builds a beautiful golden crust and a rich flavor base from those lovely browned bits in the pan.
Deglazing with white wine then adds aromatic depth to the sauce, while finishing with cold butter off the heat—a classic monter au beurre technique—creates an irresistibly silky, emulsified sauce that won’t break. It all comes together for a perfectly balanced, bright, and buttery dish.
Notes on Ingredients
- Ground chicken—For the juiciest, most flavorful meatballs, reach for ground chicken with a good amount of fat–often labeled around 8% fat, which typically is a blend of leg, thigh, and breast meat.
- Panko breadcrumbs & heavy cream—I call for panko for its light, airy texture. The heavy cream not only softens the panko but adds fat and moisture, ensuring your meatballs are wonderfully tender and never, ever dry.
- All-Purpose flour—Generously coating them in flour does two crucial things: it mimics the technique used for classic chicken piccata cutlets, giving the meatballs a lovely golden crust when seared, and the residual flour in the pan helps thicken the luscious piccata sauce.
- Shallot—Milder and more delicate than onion, it adds a subtle, sophisticated aromatic base to the meatballs.
- Capers—Rinse them well! Whether packed in brine or salt, rinsing removes excess sodium, allowing their unique floral, tangy flavor to truly pop.
- Dry white wine—A splash of dry white wine is essential for an authentic piccata sauce, adding acidity and complexity that cuts through the richness. For chicken piccata, Pinot Grigio (or Pinot Gris) and Sauvignon Blanc are the two most popular vinos.
- Lemon—Freshly squeezed lemon juice and fresh lemon zest are the heart and soul of piccata, providing that bright, zesty punch. Nix the bottled stuff, per favore.
- Unsalted butter—Using unsalted butter gives you full control over the final seasoning of the sauce. Crucially, ensure it’s cold and cut into pieces for properly emulsifying into the sauce at the end (the monter au beurre technique).
Step by Step Instructions
- Stir together the panko, egg, shallot, cream, capers, parsley, zest, salt, and pepper in a medium bowl until well mixed. This is the foundation of your meatballs—herby, lemony, bright.
- Add the ground chicken and gently mix with your hands until just combined—don’t overdo it unless you’re into rubber balls.
- Shake the pan gently back and forth to coat the meatballs in flour. It’s faster, cleaner, and gives a nice light dredge that will help brown them beautifully—and thicken the sauce later.
- Heat olive oil in a large skillet until shimmering. Add the meatballs in batches, spacing them apart so they don’t steam. Brown all over, turning occasionally, until golden and mostly cooked through (150–155°F).
- Pour in the wine and scrape up all those glorious browned bits—don’t skip this, it’s liquid gold. Let it simmer for 2 to 3 minutes until slightly reduced.
- Add the chicken stock, lemon juice, and capers. Let it all simmer for 4 to 5 minutes so the flavors come together. You’re looking for a pourable but flavorful sauce.
- Swirl in the cold butter, piece by piece, off the heat, until the sauce is silky and emulsified. Taste and season. Want more zing? Add a last splash of lemon juice.
- Add the meatballs back to the skillet. Turn gently to coat and let them simmer for 1 to 2 minutes to finish cooking and to thicken and soak up the sauce. Serve over pan-grilled sourdough, pasta, rice, or mashed potatoes.
Variations & Substitutions
Make-Ahead Meatballs: You can form the meatballs a day ahead and keep them covered in the refrigerator. Or, cook and freeze the meatballs for a future quick meal.
Gluten-Free: Use gluten-free panko and a good all-purpose GF flour blend for dredging.
Add some umami: Want an extra hit of savory, meaty umami flavor? Add several tablespoons of finely grated Parmesan cheese to the meatballs. It’s not traditional, but it’s wick good.
Change up the protein: Ground turkey (not too lean) can be substituted for chicken. If you want veal piccata in meatball drag, use 1 pound of ground veal.
Your Chicken Piccata Meatball Questions Answered
Gentle mixing is key! (Remember, you’re not giving the chicken a deep-tissue massage.) Combine the ground chicken with other ingredients until just incorporated—overmixing toughens, but undermixing can make them fragile. The egg and moistened panko act as binders. Also, ensure your oil is hot and don’t overcrowd the pan so they sear nicely rather than steam.
Capers are classic to piccata and lend their unique briny pop. Nixing them will change the authentic flavor, but the sauce will still be lemony and buttery. You could try finely chopped green olives, but they’re a distant-cousin alternative and will alter the taste. I urge you to try the capers! (Do it for me.)
For this recipe to achieve true piccata flavor, pan-frying the flour-dredged meatballs is essential. It creates the golden crust and, most importantly, the browned bits (fond) in the skillet, which are the flavor foundation for an authentic pan sauce. Baking wouldn’t develop this fond or allow you to build and reduce the sauce in the same pan.
Pro Tips
- Don’t overmix the meat. When mixing the ground chicken, use a light touch. Overmixing = tough nuggets, not meatballs.
- Dampen your hands for easy shaping. Keeps the mixture from sticking and helps you roll uniform meatballs.
- Taste the sauce: Before adding back meatballs, taste and adjust the seasoning. More salt? More lemon? A scrunch more pepper?
- Love your fresh parsley. It adds essential herbal, peppery flavor and a gorgeous speckle of color. Don’t skip it.
Storage & Reheating
To Store: Cool completely, then store in an airtight container in the fridge for up to 3 days.
To Reheat: Gently reheat on the stovetop in a skillet over medium-low heat. Add a splash of chicken stock if the sauce has thickened too much.
Freezing: Cooked meatballs (preferably without sauce) can be frozen for up to 3 months. Thaw and reheat in freshly made sauce or gently in the existing sauce.
More Superb Meatball Recipes
Conquered Chicken Piccata Meatballs?
Brag about it. Was it love at first bite? Did you add a genius hack? Let the LC community (and me!) know by leaving a review, a star rating, and your best photo in the comments. We’re all hungry for details!—David
Lemony Chicken Piccata Meatballs
Ingredients
For the chicken piccata meatballs
- ½ cup panko breadcrumbs
- 1 large egg
- 1 small shallot, minced
- 2 tablespoons heavy cream
- 2 tablespoons minced capers, drained and rinsed
- 2 tablespoons chopped Italian parsley
- 1 tablespoon lemon zest, (from 1 lemon)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground chicken
- ½ cup all-purpose flour, for dredging (more if needed)
- 3 to 4 tablespoons olive oil, for sautéing
For the lemony piccata sauce
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 2 to 3 tablespoons capers, drained and rinsed
- 3 tablespoons unsalted butter, cold and cut into pieces
- kosher salt and freshly grated black pepper, to taste
- 2 tablespoons chopped Italian parsley
Instructions
Prepare the meatball mixture
- Combine the ½ cup panko breadcrumbs, 1 large egg, 1 small shallot, 2 tablespoons heavy cream, 2 tablespoons minced capers, 2 tablespoons chopped Italian parsley, 1 tablespoon lemon zest, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a medium bowl. Stir until well mixed.
- Plop the 1 pound ground chicken and gently mix with your hands until just combined—don’t overwork the mixture.
- Sprinkle the ½ cup all-purpose flour onto a small rimmed sheet pan or larger platter.
- Scoop the chicken mixture using a 1-tablespoon scoop, shape each portion into a smooth ball between damp hands, and drop them directly onto the floured sheet pan. (Makes about 30 meatballs.)
- Shake the pan gently back and forth to evenly coat the meatballs with flour.
- Heat the 3 to 4 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Add the meatballs in batches, spacing them apart. Cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into the center of a meatball registers around 150-155°F (65-68°C) (they'll finish cooking in the sauce), 8 to 10 minutes per batch. Transfer to a bowl and cover to keep warm.
Build the sauce
- Carefully pour the 1 cup dry white wine into the hot skillet and use a wooden spoon to scrape up the browned bits from the bottom. Simmer for 2 to 3 minutes to reduce slightly.
- Add the 1 cup low-sodium chicken stock, 2 tablespoons freshly squeezed lemon juice, and 2 to 3 tablespoons capers. Stir to combine. Let the sauce simmer for 4 to 5 minutes to meld the flavors.
- Slide the pan off the heat and swirl in the 3 tablespoons unsalted butter, one piece at a time, until melted and emulsified. Taste and season with salt and pepper. If you'd like a bigger slap of lemon, now's the time.
Assemble and serve
- Return the meatballs to the skillet and turn gently to coat in the sauce. Let them warm through for 1 to 2 minutes.
- Serve the meatballs over thick slices of grilled sourdough bread and spritz with 2 tablespoons chopped Italian parsley.
Notes
- Serve with pan-grilled sourdough. To prepare the bread, brush each slice with olive oil, season generously with kosher salt and freshly ground black pepper, and pan-grill until golden with charred edges. Not feeling bread? These also shine over mashed potatoes, buttered noodles, or oozy, soft polenta.
- Want a thicker sauce? The flour coating on the meatballs, along with what’s left in the pan, naturally thickens the sauce slightly. If you prefer a thicker consistency, you can use a classic French technique called a beurre manié:
- Mix 1 teaspoon of softened butter with 1 teaspoon of flour until smooth, then whisk this paste into the simmering sauce. Simmer briefly until thickened to your liking.
An LC Original
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Nutrition information is automatically calculated, so should only be used as an approximation.
