You’ll like these flavorful, oh-so-saucy chicken piccata meatballs! They have a ton of taste and are quite tender. Whew, we must not overlook the delicious pan sauce of lemon butter that goes with these meatballs. It’s a go-to option for quick weekday dinners and is guaranteed to be a chicken supper success!
This week, folks, we’re going to dive into yet another amazing nightly show! I’ve been very into meatballs recently; they’re my favorite food. In my household, meatball recipes are prepared at least a couple times a month. Meatballs, in my opinion, are usually simple and always seem to satisfy. I’m obsessed with these new chicken piccata meatballs! They’re so delicious!
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The main ingredients of the traditional Italian meal chicken piccata are chicken breasts, lemon juice, and capers. All the essential ingredients of the famous chicken piccata are included in this dish, but there is a meatball twist.
Saucy Chicken Piccata Meatballs
These meatballs have an abundance of flavor and are incredibly light and delicate. There are lots of vivid, zesty lemon notes in this, of course. The briny/salty punch of the capers creates a truly striking contrast. The pan sauce made with thick lemon butter melts into the chicken meatballs, making them incredibly delicious.
Ingredients You’ll Need For The Recipe
- Ground chicken: Ground turkey will substitute for ground chicken in an emergency if you can’t obtain ground chicken. Ground chicken is essential for making chicken piccata!
- An egg: Just one egg will do to keep these chicken meatballs cohesive.
- Garlic: This meal has strong, robust overtones of garlic throughout, yasss.
- Parsley: For that herbaceous, fresh taste, use freshly chopped parsley.
- Ricotta cheese: Just enough ricotta cheese to give the meatballs a wonderful, moist consistency.
- Cheese parmesan: Check for nutty parmesan for that dreamy cheesy flavor.
- Breadcrumbs: Panko breadcrumbs are what I use; they aid in holding the meatballs together.
- Additives: basics such as red pepper flakes, smoked paprika, and salt and pepper.
- Olive oil: To brown and sear the chicken meatballs, use olive oil.
Items For The Pan Sauce
- Butter: Nothing compares to a smooth, creamy sauce, 😈
- Shallot: Tastes more delicate and sweeter than onions, but yet somewhat similar.
- Garlic: Indeed, garlic is delicious in both the sauce and the meatballs.
- A small amount of flour can help the pan sauce thicken. Feel free to use arrowroot flour or gluten-free 1:1 baking flour if you must be gluten-free.
- To add sauciness and enhance the flavor of the chicken, use chicken broth.
- Lemon juice: Freshly squeezed lemon juice has the strongest taste.
- Capers: An essential component of chicken piccata are these tiny, salty, and saline buds.
Making Chicken Piccata Meatballs
- Blend all components except one: Use a whisk to gently beat the egg in a large bowl. Next, include the spices, breadcrumbs, ricotta + parmesan cheese, garlic, and parsley. In order to completely blend, stir everything together.
- Incorporate the ground chicken: Finally, add the ground chicken and stir the meatball mixture just until incorporated, using a rubber spatula.
- Roll and scoop. Roll the chicken-meatball mixture into a ball shape.
- Melt ’em: Sear the meatballs in batches using hot oil in a pan. Once every meatball has become brown, remove from the pan.
- Set up the sauce. Sauté the shallot, add the garlic, and melt the butter. Stir the mixture after adding the flour. Stir the capers into the lemon juice and broth slowly while adding them all at once. Lower the temperature and let the sauce to simmer.
- Put everything together: Return the browned meatballs to the skillet and gently toss to mix with the sauce. Give the meatballs ten to fifteen minutes more to simmer and blend with the sauce.
- Serve the meatballs with chicken piccata right away. Have fun!
Tips + Tricks For Meatball Handling
- Avoid over-mixing. Avoid overmixing to avoid tough meatballs. Once the ground chicken has been added, stir the meat mixture with the other ingredients just until it starts to blend together, then stop stirring.
- HUMID HANDS. I find that when rolling these meatballs, it helps to slightly wet my hands with water. By doing this, you may avoid the meatball mixture adhering to your hands while you form or roll it into balls. While rolling, have a small basin of water close by and moisten your palms as necessary.
Notes & FAQs About Saucy Chicken Piccata Meatballs
I’m sure you have more inquiries concerning these meatballs in chicken piccata. I always suggest following the recipe exactly as it is stated on the recipe card that is just below, just as with all BBR recipes. But here’s some further information:
- Can I utilize meat types x, y, or z? You guys are looking at chicken piccata meatballs. If ground chicken isn’t available, ground turkey makes a suitable substitute.
- What’s the meatball’s glue? The ingredients that keep these meatballs together and give them form are the egg and the panko breadcrumbs.
- An alternative to ricotta? This is just a little of ricotta for moisture, sigh. You may certainly substitute plain Greek yogurt or sour cream (made with whole milk).
- A word about parsley. These chicken piccata meatballs are a chef’s dream thanks to the fresh herbs. If parsley doesn’t appeal to you, consider using fresh tarragon or basil instead.
- I am not fond of capers. Right now, what? 🤔I’m kidding. Really, use green olives instead of capers if you’re not a fan of them. I would use a green olive, such as Castelvetrano olives, which replicate the briny/salty flavor of capers; simply cut them up. Or leave out entirely!
Why This Chicken Meatball Recipe Works
- Low work, big payoffBased on reading statistics, I know you like simple meals, haha. That’s what we have in this instance. A recipe that is simple to prepare on weeknights when you’re busy and want a healthy, yet quick meal. These meatballs with chicken piccata are simple, but they don’t skimp on flavor. A real low-effort meal that yields great results! 😏
- Hi there flavorrr.You might expect that meals that are quick and uncomplicated will have a bland flavor profile. Nahhh, bummer, there’s a ton of flavorful complexity to this. Meatballs that are juicy and soft and covered in a delicious sauce of lemon butter. There is absolutely no shortage of taste.
- Make-ahead or leftover stunningThe way the leftovers of this meal keep nicely is one of my favorite things about it. They reheat really well, almost as well as they did the first time. This dish can easily doubled or quadrupled in size if you need to feed a large group of people. For gatherings, parties, and anything else, this is ideal.
- So adaptable…With your chicken piccata meatballs, what should you do? There are so many alternatives and combos, my goodness. Here’s more about that.
Make-Ahead Meatball Prep?
Yes! Once the meatballs are seared, proceed with the meatball procedure as directed, and then securely wrap the formed meatballs with foil. The prepared meatballs can be kept in the fridge for a maximum of one day. This is an excellent method to prepare the meatballs ahead of time, saving you time and effort on the day of serving. Additionally, while the meatballs rest, their taste will deepen.
How To Store, Freeze, & Reheat Meatballs
Freeze some of the raw chicken meatballs if you don’t want to prepare the entire batch at once. Frozen meatballs may be stored for about two months; simply defrost them in the fridge for a night and continue with the preparation.
Any leftover chicken piccata meatballs will keep for three to four days in the refrigerator if stored in an airtight container. If not, you may store the finished recipe in the freezer for up to a month.
When ready, (if previously frozen), let the cooked recipe defrost overnight in the refrigerator. Warm the food again in the microwave or on the stovetop over medium-low heat. As necessary, you might need to add a dash of more stock to assist loosen the sauce because it does thicken as it sits.
More Recipes You Might Like
- Juicy Roasted Jamaican Jerk Chicken
- Roasted Cornish Hens
- Chicken In White Wine
- Moroccan Chicken
- Indian Spiced Chicken
Saucy Chicken Piccata Meatballs
For the meatballs:
- 1 large egg
- 4 cloves of garlic finely minced
- 2 tablespoons fresh chopped parsley plus more for garnish
- 1 tablespoon whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs plain or seasoned
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- kosher salt & freshly ground black pepper to taste
- 1 lb ground chicken
- 1 –2 tablespoons olive oil
For the pan sauce:
- 4 tablespoons butter salted or unsalted
- 1 large shallot chopped
- 2 cloves of garlic finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers plus more to preference
- Crack open the egg and beat it gently in a large mixing dish. Next, include the smoked paprika, red pepper flakes, breadcrumbs, garlic, parsley, ricotta and parmesan cheese, and salt and pepper to taste. Mix all the ingredients until well blended.
- Finally, add the ground chicken and mix the meatball mixture with a rubber spatula or fork until barely mixed. Be cautious not to overwork the meat mixture to avoid tough meatballs.
- Set aside a big dish or platter or baking sheet coated with parchment paper. Scoop each meatball separately using a medium spring-loaded scooper. The meatball should then be rolled in your palms until it takes on a cohesive form. Once each meatball is formed, place it onto the prepared baking sheet or big plate/platter. Continue doing this until you have around 20 meatballs.
- Heat the oil in a big nonstick pan over medium heat. To equally coat the bottom of the skillet, gently stir it once the oil begins to shimmer. Work in batches and add the meatballs to the pan, being cautious not to pack it too full (I can typically put about 10 meatballs in).
- For even cooking, sear the meatballs for five to six minutes, flipping them over to brown all over. Use a slotted spoon to set the browned meatballs away; they will not be entirely cooked and will finish in the pan sauce later. Using the second tablespoon of oil in the skillet only as necessary, repeat the process with the other half of the meatballs.
- After removing all of the browned meatballs from the skillet, add the butter. After completely melted, add the shallot and simmer, stirring often, for two to three minutes, or until translucent. After that, add the garlic and simmer for a further minute or so, or until fragrant. For 30 to 1 minute, or until the flour melts, sprinkle the flour over the mixture and swirl to coat.
- Next, slowly pour in the broth with one hand while using the other to whisk continuously. Next, pour in the capers and lemon juice, and swirl to mix. Bring the sauce to a simmer.
- After lowering the heat to the lowest possible level, add all of the browned meatballs and toss them gently to coat with sauce. Swirl the skillet gently every few minutes as the meatballs continue to simmer in the pan sauce for ten to fifteen minutes. The meatballs will blend in and finish off the pan sauce, and the sauce will thicken wonderfully. Next, take it off the heat. Serve these meatballs in chicken piccata right away, garnished with freshly cut parsley, and, if you’d like, with your preferred sides. Have fun!
- The pan sauce thickens a bit as it sits, feel free to use an extra splash of broth to help loosen the dish when reheating, as needed.
- Please read the blog post in its entirety for more tips + tricks.