Chicken Piccata Meatballs With Lemon Caper Sauce
Tender ground chicken meatballs seasoned with lemon zest, Parmesan, and capers — pan-seared until golden and finished in a bright, buttery lemon-caper white wine sauce. All the flavors of classic chicken piccata, easy enough for a weeknight, good enough to impress.
Servings: 6
Calories: 304kcal
Ingredients
For the Meatballs
- 1 tablespoon olive oil
- ½ cup panko breadcrumbs
- ⅓ cup whole milk
- 2 large eggs
- 1 lb ground chicken
- ⅓ cup Parmesan cheese grated
- 1 shallot finely minced
- 4 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon fresh parsley finely chopped
- 2 tablespoon capers chopped
- zest from 1 lemon
For the Lemon Caper Sauce
- ¾ cup dry white wine (or chicken broth)
- juice of 1 large lemon
- 4 tablespoon unsalted butter softened
- ½ shallot finely minced
- 2 tablespoon capers
- 2 tablespoon fresh Italian parsley chopped
Instructions
- In a large mixing bowl, combine the panko breadcrumbs and milk. Let it sit for 2 minutes to soften. Add the egg, Parmesan, shallot, garlic, salt, pepper, parsley, chopped capers, and lemon zest. Stir to combine.
- Add the ground chicken and gently mix until just combined. Do not overmix.
- Lightly oil your hands and roll the mixture into 1½-inch meatballs (about 20–24 total). Place on a parchment-lined tray.
- Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium heat. Add the meatballs and cook for 4 minutes without moving them. Flip and cook another 5–7 minutes, until browned on all sides and cooked through (165°F internal temperature). Transfer to a plate. Do not wipe out the pan.
- Pour the white wine and lemon juice into the same pan. Scrape up the browned bits from the bottom. Stir in the butter, minced shallot, and capers. Cook for 2 minutes, stirring, until the sauce is smooth and slightly thickened.
- Return the meatballs to the pan and gently toss to coat in the sauce. Simmer together for 1–2 minutes.
- Serve over pasta, rice, or mashed potatoes. Spoon sauce over the top and garnish with fresh parsley and Parmesan.
Notes
- The panko-and-milk soak (panade) is what makes these meatballs moist and tender. Let it sit for a full 2 minutes before adding the other ingredients — don't skip it.
- Don't overmix the meat mixture. Combine until just incorporated and stop. Overmixing leads to tough, dense meatballs.
- Do not wipe the pan after cooking the meatballs. The browned bits on the bottom are the foundation of the sauce.
- Damp hands make rolling easier. If the mixture gets too sticky, rinse your hands and re-oil. A cookie scoop helps with consistent portioning.
- Even if you halve the meatball recipe, keep the full sauce quantities — you'll want plenty of it.
- Ground chicken should reach 165°F internal temperature before removing from the heat.
- Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.
Nutrition
Calories: 304kcal | Carbohydrates: 8g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 740mg | Potassium: 525mg | Fiber: 1g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg
