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Lemon Piccata Chicken Meatballs

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


These Lemon Piccata Chicken Meatballs are a light but flavor-packed meal that feature a classic piccata sauce and tender, moist chicken meatballs. Lemony, tangy, and bright – this is a meal that you’ll look forward to making AND eating.



For the Meatballs:

  • 3/4 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs (or a mix of oregano, basil, parsley, etc)
  • 2 tablespoons ketchup
  • 1/4 cup milk
  • 1/2 cup grated pecorino romano cheese
  • Zest of 1 lemon
  • 1/3 cup capers, drained and chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 lb ground chicken breast (or turkey)
  • Drizzle of olive oil

For the Sauce:

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • Zest and juice of 1 lemon
  • 1 cup low-sodium chicken broth
  • 1/3 cup capers
  • 1/3 cup fresh parsley
  • 3 tablespoons unsalted butter
  • Salt and pepper, to taste

To Serve:

  • Pasta, rice, or cauliflower rice
  • Additional parsley
  • Lemon slices
  • Pecorino cheese


For the Meatballs:

  1. Preheat the oven to 400°F and line a large baking sheet with foil or parchment paper.
  2. In a large mixing bowl, mix together the panko, spices, ketchup, milk, cheese, lemon zest, and capers. Add the salt and pepper and then taste the mixture. It should be VERY well seasoned – even a touch too salty. This will ensure that the meat has good flavor in the end. I always taste it before adding the raw egg or meat.
  3. Once you have it seasoned to your taste, stir in the egg until everything is well combined.
  4. Add in the meat last, mixing it into the seasonings gently and until everything is well mixed. If the mixture is too gummy, add a few tablespoons of breadcrumbs and mix again. I sometimes have to add up to ¼ cup of additional breadcrumbs – it really depends on your meat. The mixture should be easy to roll into balls – not too sticky or wet.
  5. Form the mixture into roughly 1-inch balls and place them on your baking sheet. Drizzle lightly with olive oil.
  6. Bake for 15 minutes or until golden brown on the bottoms and cooked through.

For the Sauce:

  1. While the meatballs are baking, heat a large skillet over medium heat and add the oil.
  2. Add the shallot and garlic and cook, stirring frequently, for about 2 minutes.
  3. Add the wine and simmer until it is mostly evaporated.
  4. Stir in the zest and juice of a lemon, along with the chicken broth, capers, and parsley.
  5. Bring the mixture to a simmer and cook until it is reduced by about half. Season, to taste, with salt and pepper (it probably won’t need a lot of salt because of the broth and capers).
  6. Add the butter to the sauce and stir it in until it is melted.
  7. When the meatballs are done cooking, place them in the pan with the sauce and gently toss to coat.

To Serve:

  1. Serve the meatballs over rice, noodles, or cauliflower rice.
  2. Spoon some of the pan sauce over everything and garnish with additional parsley, lemon wedges, and a sprinkling of grated cheese.
  3. Serve immediately while hot.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: chicken recipes

Keywords: easy chicken meatball recipe, chicken piccata meatballs, lemon piccata chicken meatballs, lemon piccata chicken, the best chicken meatballs