Chicken Piccata Meatballs

5 from 2 votes

Chicken Piccata Meatballs in a white wine butter sauce with fresh lemon and capers is a one-pan recipe that takes only 30 minutes to make!

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: American

Servings:

Calories: 383kcal

Make Meatball Mixture: Add the ground chicken, salt, black pepper, garlic powder and fresh lemon juice to a large bowl. Mix together with a fork until the chicken is evenly seasoned. Stir in the breadcrumbs and egg until well incorporated.
Roll Into 1 inch Balls: Using a medium cookie scoop, scoop out portions of the ground chicken mixture into 1 inch balls. Form meatballs by rolling each portion into a tight ball with clean hands. Each meatball should be approximately two tablespoons of the meat mixture.
Brown Meatballs in Pan: Add a little olive oil to a large skillet over medium-high heat. Place the meatballs in the pan in a single layer, cooking for approximately 10 minutes, turning frequently so that the meatballs are golden brown on all sides. Remove them from the pan and set aside.
Make the Sauce: Add the chicken broth, white wine, lemon juice, garlic and capers to the skillet. Bring the sauce to a simmer, scraping the browned bits from the bottom of the pan. Allow the sauce to simmer for 5-6 minutes, until slightly reduced.
Add Butter: Turn the stovetop down to medium heat. Add the butter to the sauce and whisk until it is fully melted and incorporated into the sauce.
Add Meatballs to Sauce: Return the meatballs to the pan and spoon the sauce over them. Allow them to cook for several more minutes in the simmering sauce, until the internal temperature of the meatballs reaches 165 degrees F.

- Yield: 14 to 16 meatballs
- The meatballs should be close to fully cooked before removing them from the skillet. They will cook in the sauce for another several minutes at the end, so if they are slightly under at this step that is fine.
- I recommend fresh-squeezed lemon juice in this recipe, since it is such a big component of the flavor. You will need approximately 1 large lemon for this recipe, but I like to have a second on hand if needed.
- Capers are salty, so make sure to drain them well or the salt will overcome the flavor of your sauce. You can rinse them prior to adding if desired.