Flavor-filled and oh so saucy, you’ll love these Chicken Piccata Meatballs! They’re extra tender and loaded with big flavor. We can’t forget about the lip-smacking lemon butter pan sauce that accompanies these meatballs, whew. Such a staple when it comes to easy weeknight meals and it’s sure to be a chicken dinner winner!
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
- In a large mixing bowl, crack open the egg and lightly beat. Then add in the garlic, parsley, ricotta and parmesan cheese, breadcrumbs, smoked paprika, red pepper flakes, and salt/pepper- to taste. Stir everything together until combined.
- Lastly, add the ground chicken in and use a rubber spatula or a fork to bring the meatball mixture together until just combined- careful not to over work the meat mixture to prevent tough meatballs.
- Set aside a parchment paper-lined baking sheet or large plate/platter. Use a medium spring-loaded scooper to scoop each individual meatball. Then roll the meatball in the palm of your hands just until the shape comes together. Place the meatball onto the prepped baking sheet or large plate/platter and repeat this process until all meatballs are shaped, you should end up with about 20 meatballs.
- In a large non-stick skillet over medium heat, warm up the oil. Once the oil is shimmering, gently swirl the skillet to evenly coat the bottom. Add the meatballs into the skillet, careful not to overcrowd the skillet, work in batches (I usually fit about 10 meatballs in).
- Sear the meatballs for 5-6 minutes, turning them to brown on all sides for even cooking. The meatballs will not be fully cooked but will finish in the pan sauce later, use a slotted utensil to set the browned meatballs aside. Repeat the process with remaining half of meatballs, adding the other tablespoon of oil into the skillet, only as needed.
- With all browned meatballs set aside, add the butter into the skillet. Once melted through add in the shallot and cook, stirring often, until translucent, about 2-3 minutes. Then add in the garlic and continue cooking until fragrant, about 1 minute. Sprinkle the flour on top of the mixture and stir together to coat until the flour dissolves, about 30 seconds to 1 minute.
- Then slowly stream in the broth with one hand, while stirring constantly with your other hand. Then add in the lemon juice and capers, stirring to combine. Let the sauce come up to a simmer.
- Reduce heat to the lowest setting, add in all the browned meatballs, and gently toss to coat with sauce. Let the meatballs continue cooking with pan sauce for 10-15 minutes, gently swirling the skillet every few minutes. The sauce will thicken nicely and the meatballs will finish off and meld with the pan sauce. Then remove from heat. Serve these chicken piccata meatballs immediately with a garnish of fresh chopped parsley, and alongside your favorite sides, if desired. Enjoy!
- 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.
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