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This modern take on chicken piccata features tender meatballs simmered in a bright lemon-caper sauce ready in just 30 minutes. The sauce’s balance of garlic, lemon, and capers makes it perfect for pairing with pasta or rice.
I first tried this version when looking for a lighter twist on classic piccata and loved how the meatballs stayed juicy while soaking up all the zesty flavors.
Ingredients
- Ground chicken: for tender meatballs that absorb sauce well
- Italian-style breadcrumbs: add texture and help bind the mixture
- Fresh lemon juice and zest: give a bright citrus kick essential to piccata
- Capers: provide a salty tang that complements the lemon beautifully
- Parmesan cheese: brings savory richness to the meatballs
- Fresh parsley: adds a fragrant herb note and color
- Dry white wine: adds depth to the sauce but can be substituted with broth and vinegar if preferred
Step-by-Step Instructions
- Prepare Meatball Mixture:
- In a bowl, gently mix ground chicken with egg, breadcrumbs, minced garlic, grated Parmesan, chopped parsley, red pepper flakes, salt, and pepper until just combined. Avoid over-mixing to keep meatballs tender.
- Shape Meatballs:
- Form the mixture into 16 meatballs about 2 inches wide. Don’t pack them tightly or they will become dense.
- Brown Meatballs:
- Heat olive oil in a skillet over medium heat. Sear meatballs on all sides until golden brown, about 5 minutes. Remove and set aside.
- Prepare Sauce:
- In the same pan, melt butter then add white wine to deglaze, scraping up browned bits. Stir in chicken broth, lemon juice and zest, and capers. Bring to a gentle simmer.
- Simmer Meatballs:
- Return meatballs to the pan and simmer in the sauce for 5 to 7 minutes until cooked through and the sauce thickens slightly.
- Serve:
- Garnish with extra parsley and serve meatballs over pasta, rice, or vegetables to soak up the flavorful sauce.
One of my favorite parts is the tangy sauce that soaks into each meatball making every bite flavorful and memorable.
Storage Tips
Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently to avoid drying out. Meatballs freeze well cooked without sauce; thaw overnight and warm in fresh sauce before serving.
Ingredient Substitutions
Ground turkey can replace chicken for similar texture Use plain or panko breadcrumbs with added Italian seasoning if needed Dried parsley works but reduce quantity by half Substitute dry white wine with extra broth and a splash of vinegar for alcohol-free option Lemon juice from a bottle can be used in a pinch though fresh zest is best
Serving Suggestions
Serve over spaghetti, linguini, or angel hair pasta Mashed potatoes or cauliflower mash make a comforting base Green vegetables like roasted broccoli or sautéed green beans add freshness Crusty bread or breadsticks help mop up the sauce
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Commonly Asked Questions
- → Can I make the meatballs smaller?
Yes, use a smaller scoop to form 1-inch meatballs which cook faster but still stay tender and flavorful.
- → How do I know when meatballs are fully cooked?
Check that the internal temperature reaches 165°F or cut one open to ensure no pink remains inside.
- → Can I bake the meatballs instead of pan-searing?
Yes, bake at 400°F for 15–18 minutes until cooked through, then simmer briefly in sauce for best flavor.
- → Can I make the sauce creamy?
Add a splash of heavy cream or half and half before returning meatballs to the sauce for a richer texture.
- → Can I prepare the meatballs in advance?
Absolutely. Shape meatballs up to 24 hours ahead and refrigerate tightly covered until cooking time.
- → Can I freeze these meatballs?
Freeze fully cooked meatballs without sauce in an airtight container for up to 3 months. Thaw before reheating in fresh sauce.