The Best Chicken Piccata Meatballs (Easy Recipe!)

Savor the taste of chicken piccata meatballs, a fun recipe that combines classic flavors with delicious meatball goodness.

If you love the bright, lemony flavors of classic chicken piccata, you’re going to swoon over these Chicken Piccata Meatballs. They’re tender, juicy, and smothered in a buttery, garlicky, caper-studded sauce that begs to be served over pasta, mashed potatoes, or even cauliflower rice. This recipe brings all the flavor of the Italian-American favorite in a fun, family-friendly form.  This will quickly become a dish in your weeknight dinner rotation!

Why You’ll Love These Chicken Piccata Meatballs

• Bold, zesty flavor from lemon and capers
• Comforting and hearty, yet light enough for spring and summer
• Make-ahead and freezer-friendly
• Perfect for meal prep or entertaining

Key Ingredients for these Chicken Piccata Meatballs

For the Meatballs:

• Ground chicken – A lean, mild base that soaks up the flavors of lemon, herbs, and Parmesan beautifully.
• Panko breadcrumbs – Helps bind the meatballs while keeping them light and tender.
• Grated Parmesan cheese – Adds umami, richness, and saltiness.
• Egg – Acts as a binder to hold everything together.
• Garlic cloves – Infuses the meatballs with classic Italian flavor.
• Parsley – Freshens up the mix with a herbaceous note.
• Lemon Zest– Brightens and elevates the flavor, tying into the piccata sauce.
• Dijon mustard – Adds depth and a subtle tang to complement the lemon.
• Salt and black pepper – For seasoning and balance.
• Olive oil – Helps develop a golden crust and boosts flavor.

For the Piccata Sauce:

• 2 tbsp butter + 2 tbsp olive oil – The butter adds richness while the olive oil keeps things savory and smooth.
• 2 garlic cloves, minced – Aromatic and essential in building the base of the sauce.
• ½ cup dry white wine – Adds acidity and complexity; substitute chicken broth if needed.
• ¾ cup low-sodium chicken broth – Keeps the sauce light while extending its flavor.
• ¼ cup fresh lemon juice (about 2 lemons) – The signature zingy component of piccata.
• 2 tbsp capers, drained – Briny and bold, they deliver the punch piccata is known for.
• 2 tsp cornstarch mixed with 2 tsp cold water (optional) – For those who like a slightly thicker sauce.
• 2 tbsp chopped parsley – Finishes the dish with color and freshness.
• Lemon slices, for garnish (optional) – Adds visual appeal and extra citrus aroma.

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How to Make Chicken Piccata Meatballs

1. Mix and Shape the Meatballs

In a large bowl, combine ground chicken, panko, Parmesan, egg, garlic, parsley, lemon zest, Dijon mustard, salt, and pepper. Mix gently until just combined. Overmixing can lead to tough meatballs.

Using wet hands or a cookie scoop, form the mixture into 1½-inch meatballs (about 16–18 total).

2. Brown the Meatballs

Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Working in batches if needed, brown the meatballs on all sides until golden, about 6–8 minutes total. They don’t need to be fully cooked through yet—just nicely seared. Transfer to a plate.

3. Make the Piccata Sauce

In the same skillet, melt butter and add olive oil over medium heat. Sauté the garlic for about 1 minute, just until fragrant.

Pour in white wine (or broth) and scrape up any browned bits. Simmer for 2 minutes. Add the chicken broth, lemon juice, and capers. Bring to a simmer. Add chicken broth, lemon juice, and capers. Bring to a gentle simmer.

If you prefer a thicker sauce, stir in the cornstarch slurry and simmer for another minute until it thickens slightly.

4. Finish the Meatballs

Return the browned meatballs to the skillet. Spoon sauce over them, cover, and simmer for 10-12 minutes, or until the meatballs are cooked through (internal temp: 165°F).

Serve over linguini pasta, mashed potatoes, or sautéed greens. Garnish with lemon slices and extra capers if desired.

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How to Serve Chicken Piccata Meatballs

These meatballs shine in many settings! Here are a few pairing ideas:

• Over angel hair pasta, orzo, or rice
• With mashed potatoes or creamy polenta
• Alongside roasted vegetables or a crisp arugula salad
• Nestled into toasted buns for a tangy meatball sandwich

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Pro Tips

• Use a light hand when mixing the meatball mixture—just until combined.
• Don’t skip the sear. Browning adds flavor and locks in moisture.
• Taste your sauce before serving—you might want a pinch of salt or extra lemon juice to suit your palate.

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Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of broth if needed. These also freeze beautifully—just freeze meatballs and sauce separately for best texture.

Chicken Piccata Meatballs are a fresh twist on a beloved dish. They’re packed with citrusy zing, rich Parmesan flavor, and that signature pop from capers—all wrapped up in tender, juicy bites. Whether for dinner parties or weeknight meals, this one’s a keeper.

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