Ground Chicken Meatballs Piccata
This Ground Chicken Meatballs Piccata is a light yet flavor-packed twist on the classic Italian lemon-caper chicken dish.
Tender meatballs are seared until golden, then simmered in a bright, buttery lemon sauce with capers and shallots. It’s elegant enough for dinner guests but easy enough for weeknights!
Why You’ll Love This Recipe
Bold, zesty flavors from lemon and capers balance perfectly with rich, buttery sauce.
Lean and satisfying thanks to ground chicken.
Family-friendly twist on a classic Italian-American dish.
One-pan meal that’s quick, simple, and minimizes cleanup.
Key Ingredients
Ground Chicken – A lean, tender base for juicy meatballs.
Panko Breadcrumbs & Egg – To bind and keep the texture light.
Pecorino Romano – Adds a salty, savory punch.
Fresh Lemon Juice & Capers – The heart of a bright, tangy piccata sauce.
Cold Butter – Swirled in at the end for a silky, restaurant-style finish.
Ground Chicken Meatballs Piccata
Ingredients
1 lb. ground chicken
1/2 cup panko breadcrumbs
2 Tbsp. grated pecorino Romano cheese
1 tsp. dried Italian seasoning
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 large garlic clove, grated on a Microplane
1 large egg, lightly beaten
2 Tbsp. olive oil
1 medium shallot (1 1/4 oz.), minced
2/3 cup unsalted chicken stock
1/4 cup fresh lemon juice
3 Tbsp. drained capers
3 Tbsp. cold butter, cut into small pieces
2 Tbsp. chopped fresh parsley (optional)
Instructions:
1. Make the Meatballs
In a large bowl, combine the ground chicken, panko breadcrumbs, Pecorino Romano, Italian seasoning, salt, pepper, grated garlic, and beaten egg.
Use your hands or a spoon to mix until everything is well combined—don’t overmix.
Shape the mixture into 16 evenly sized meatballs. Set aside.
2. Cook the Meatballs
Heat olive oil in a large skillet (cast iron works great) over medium heat.
Add the meatballs and cook for about 10 minutes, turning them to brown on all sides. They won’t be fully cooked yet—that’s okay!
Transfer the meatballs to a plate.
3. Make the Sauce
In the same skillet, add the minced shallot and sauté for about 2 minutes, stirring often until softened.
Pour in the chicken stock, lemon juice, and capers. Stir to combine.
Return the meatballs to the pan and let everything simmer together for 6–8 minutes, until the sauce reduces slightly and the meatballs are cooked through (internal temp should reach 165°F).
4. Finish the Dish
Take the skillet off the heat. Add the cold butter a few pieces at a time, stirring it in to create a silky, glossy sauce.
Sprinkle with chopped parsley if using, and serve hot with pasta, rice, or crusty bread.
Notes
Don’t overmix the meatball mixture—just enough to combine for tender texture.
Use a meat thermometer to ensure meatballs reach 165°F in the center.
Deglaze with broth and lemon juice to capture all the flavor from the pan.
Add butter off the heat to prevent it from breaking or becoming greasy.
Nutrition Information (Approx. per serving — 4 servings)
Calories: 340 | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Carbohydrates: 9g | Fiber: 1g | Sugar: 1g | Sodium: 540mg
Kitchen Equipment Needed
Large mixing bowl
Cast-iron or heavy-bottomed skillet
Microplane or fine grater
Tongs or spatula
Instant-read thermometer (optional)
Recipe Swaps & Variations
Swap ground chicken with ground turkey for a similar lean protein option.
Use Parmesan cheese instead of Pecorino Romano if preferred.
Add spinach or kale for greens stirred into the sauce at the end.
Make it gluten-free with GF panko or almond flour.
Add garlic butter pasta or sautéed zucchini noodles for serving.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of broth if needed to loosen the sauce.
Freeze cooked meatballs and sauce for up to 2 months. Thaw overnight before reheating.
Food & Drink Pairings
Serve with: angel hair pasta, garlic mashed potatoes, or a crusty sourdough slice.
Side dish ideas: roasted asparagus, lemony arugula salad, or sautéed green beans.
Drink pairings: crisp Pinot Grigio, Sauvignon Blanc, or sparkling water with lemon.
Frequently Asked Questions:
What makes this a “piccata” dish?
The combination of lemon juice, capers, and butter defines the classic piccata flavor profile.
Can I make this recipe dairy-free?
Yes—omit the cheese and use a dairy-free butter alternative for the sauce.
Can I make these meatballs ahead of time?
Yes! You can shape them a day in advance and refrigerate until ready to cook.
Is this dish spicy?
Not at all! But you can add red pepper flakes if you want a touch of heat.
Can I double the sauce?
Absolutely! Just scale up the lemon juice, broth, capers, and butter proportionally.
How do I keep the meatballs from falling apart?
Make sure to mix until just combined and don’t skip the egg and breadcrumbs—those are your binding agents.
What’s the best way to brown the meatballs?
Use medium heat and don’t crowd the pan—this helps you get even browning on all sides.
Do I need to fully cook the meatballs before simmering in the sauce?
Nope! Browning first adds flavor, and they’ll finish cooking in the sauce.
How do I keep the butter sauce from separating?
Remove the pan from heat before stirring in the butter, and add it slowly while stirring constantly.
What if my sauce is too tangy?
Balance it out with a touch more butter or a pinch of sugar to mellow the acidity.