Chicken Piccata Meatballs

Ingredients

For the Meatballs:

1 pound ground chicken

¼ cup grated Parmesan cheese

⅔ cup panko breadcrumbs

½ teaspoon salt

4 cloves garlic, minced

1 tablespoon lemon zest

For Cooking:

2 tablespoons olive oil

½ stick (4 tablespoons) butter

For the Sauce:

3 cloves garlic, minced

1 tablespoon all-purpose flour

1 cup chicken broth

¼ cup capers, plus 2 tablespoons caper brine

¼ cup fresh lemon juice

1. Prepare the Meatballs

In a large mixing bowl, combine the ground chicken, grated Parmesan, panko breadcrumbs, salt, minced garlic, and lemon zest.

Mix gently with your hands or a spatula until just combined — avoid overmixing to keep the meatballs tender.

2. Form the Meatballs

Scoop about 2 tablespoons of the mixture per meatball and roll into smooth, even balls.

Set aside on a plate or tray.

3. Brown the Meatballs

Heat the olive oil in a large sauté pan over medium-high heat.

Once hot, add the meatballs in batches, making sure not to overcrowd the pan.

Cook for about 6 minutes, turning every few minutes to brown all sides evenly.

Remove the meatballs and set them aside.

4. Make the Piccata Sauce

In the same pan, add the butter and let it melt over medium heat.

Stir in the garlic and cook for 30–60 seconds, until fragrant.

Whisk in the flour and cook for another minute to form a light roux.

5. Build the Flavor

Slowly pour in the chicken broth, whisking constantly to avoid lumps.

Then add the capers, caper brine, and lemon juice.

Stir and let the sauce simmer for 6–7 minutes, until it slightly thickens and becomes glossy.

6. Combine and Finish

Return the browned meatballs to the pan, coating them with the sauce.

Simmer for another 5–6 minutes, allowing the flavors to meld and the sauce to thicken further.

Spoon the sauce over the meatballs to glaze them evenly.

7. Serve and Enjoy

Serve the meatballs warm over pasta, rice, or mashed potatoes, or enjoy them on their own with crusty bread to soak up the lemony, buttery sauce.