Welcome to a culinary adventure that reimagines a classic Italian-American dish into a delightful, easy-to-prepare meal: **Chicken Piccata Meatballs**. These incredibly flavorful and tender meatballs are crafted from perfectly seasoned ground chicken, then enveloped in the most luxuriously creamy, tangy lemon sauce. This recipe brings all the zesty, buttery goodness of traditional chicken piccata to your dinner table in a fun, family-friendly meatball form that everyone will adore.
Effortless Elegance: Homemade Chicken Meatballs in Under 30 Minutes
Prepare to be amazed by how quickly and easily these chicken piccata meatballs come together. Despite their gourmet appeal, this dish is surprisingly simple, making it an ideal choice for busy weeknights when you crave something special without spending hours in the kitchen. We absolutely devoured these, and I’m confident they’ll become a new favorite in your regular dinner rotation. The payoff for such minimal effort is truly spectacular! Even if you’ve never encountered chicken piccata before and aren’t quite sure what it entails, trust me when I say this is a recipe you absolutely must try. Its bright, comforting flavors are universally appealing and are sure to win over even the pickiest eaters.
“We loved this! Made it exactly to your recipe. The sauce is absolutely outstanding!”
– Jonathan
One of the many charms of these Chicken Piccata Meatballs is their incredible versatility. They pair beautifully with a variety of side dishes that can eagerly soak up every last drop of that delectable sauce. Imagine them nestled alongside a mound of al dente pasta, a fluffy bed of rice, creamy mashed potatoes, or even with crusty bread to mop up the rich, tangy goodness. This adaptability ensures that while the main course remains a showstopper, your meal combinations can always feel fresh and exciting.
Frequently Asked Questions About Chicken Piccata Meatballs
Traditional Chicken Piccata is an Italian-American dish featuring thin chicken cutlets dredged in flour, pan-fried, and served in a sauce made with lemon juice, butter, and capers. Our Chicken Piccata Meatballs offer a delightful twist by transforming the chicken into tender, juicy meatballs while retaining the signature bright, tangy, and creamy lemon sauce. It’s all the flavor you love, in a more approachable and fun-to-eat format, perfect for family dinners or entertaining.
For those who appreciate the classic touch of traditional Chicken Piccata, you might be wondering about capers. While many people aren’t very familiar with capers and their unique tangy, briny flavor (often compared to a salty olive), they are a hallmark of the dish. I chose not to include them in the base recipe to keep it broadly appealing, but if you’re a caper enthusiast, absolutely add them! Stir in 1-2 tablespoons of drained capers to the sauce when it’s simmering, just before adding the meatballs, for that authentic piccata punch. They truly elevate the dish with their distinctive taste.
Please, do not attempt to use bottled lemon juice for this recipe. Step away from the bottled stuff! Bottled lemon juice often contains preservatives and has a more intensely acidic, less nuanced flavor compared to fresh lemons, tasting more artificial. The vibrant, fresh, and aromatic notes of freshly squeezed lemon juice are truly integral to the authentic flavor profile of a good Chicken Piccata. It provides a brightness that simply cannot be replicated by its bottled counterpart. If you’re not a huge fan of lemon, you could technically reduce the amount, but for the true piccata experience, fresh is non-negotiable.
While the appeal of store-bought convenience is understandable, it’s generally best to make your own meatballs for this recipe. It can be challenging to find pre-made chicken meatballs, and when you do, they are often seasoned with various spices that might clash with the delicate lemon-piccata flavors. Crafting your own ensures you have full control over the ingredients and seasoning, guaranteeing the best possible outcome for this dish. The homemade meatballs are simple to prepare and truly make a difference in the overall taste and texture.
Don’t fret if your sauce appears a little thin at first. This is quite normal! The magic happens as the sauce simmers gently with the meatballs; it will naturally begin to reduce and thicken. Furthermore, as the sauce cools slightly after being removed from the heat, it will continue to achieve a richer, more luxurious consistency. The heavy cream and flour in the recipe are key components that work together to create that beautifully silky, thick sauce that perfectly coats each meatball.
These flavorful meatballs and their incredible sauce truly shine when served with sides that can help you savor every drop. My top recommendations include classic pasta like spaghetti or fettuccine, fluffy white rice, or even a creamy risotto. For those who love potatoes, Garlic Mashed Potatoes make an excellent bed for the meatballs, allowing the sauce to be fully enjoyed. Don’t forget the bread! Warm slices of Garlic Bread or homemade Garlic Breadsticks are perfect for soaking up the exquisite piccata sauce, ensuring not a single drop goes to waste.
While breadcrumbs are a common meatball binder, I strongly prefer using a slice of soft, torn white bread in my meatball mixture, and I recommend you do too. My experience has shown that breadcrumbs can sometimes lead to a drier, tougher meatball. Using soft bread, soaked in milk, helps to retain moisture, resulting in incredibly tender and juicy meatballs every time. I use this same technique in my Meatloaf recipe, and it consistently delivers a superior texture. It’s the secret to perfectly moist meatballs!
Storing your leftover Chicken Piccata Meatballs is simple, allowing you to enjoy this delicious meal for days. Keep any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. When you’re ready to enjoy them again, reheat gently in the microwave or, for best results, warm them in a skillet on the stovetop over medium-low heat until heated through, adding a splash of broth or water if the sauce seems too thick.
Key Ingredients for Unforgettable Chicken Piccata Meatballs
Crafting these delectable Chicken Piccata Meatballs requires a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layers of flavor that make this dish truly special. Below is a detailed look at what you’ll need, along with some helpful notes:
- Soft White Bread: Crucial for incredibly tender meatballs. Use torn pieces with no crust attached to ensure a consistent, moist texture. This acts as a binder and moisture retainer, far superior to dry breadcrumbs.
- Milk: Used to soak the bread, which helps create that desirable moist and tender texture in the meatballs.
- Freshly Grated Parmesan Cheese: Adds a salty, umami depth to the meatballs and is also essential for serving, offering a final flourish of savory flavor.
- Large Egg: Acts as a binding agent, holding the meatball mixture together during cooking.
- Small Shallot (finely chopped): I adore using shallots in dishes where onions are traditionally called for. Shallots offer a milder, more delicate flavor with a subtle hint of garlic, preventing the dish from being overpowered. If you must substitute with onion, use it very sparingly to avoid a strong onion flavor.
- Lemon Zest: An indispensable element of chicken piccata, providing aromatic brightness and intense lemon flavor without adding extra acidity. It’s part of the dish’s core flavor profile; omitting it significantly alters the authenticity.
- Kosher Salt: Essential for seasoning both the meatballs and the sauce, enhancing all the other flavors.
- Fresh Chopped Italian Parsley (optional): While optional, fresh parsley brings a vibrant, herbaceous note and a lovely pop of color to the dish.
- Ground Chicken: Some people have reservations about the texture of ground chicken or turkey in recipes, fearing dryness or an odd consistency. Rest assured, this recipe is designed to produce perfectly tender and moist meatballs with no undesirable textures.
- Olive Oil: Used for sautéing the shallots and creating the base of the creamy sauce.
- All-Purpose Flour: A critical ingredient for creating a roux, which thickens the sauce to a beautiful, silky consistency.
- Low Sodium Chicken Broth: Opting for low sodium broth is important here, as it allows you to precisely control the overall saltiness of the sauce to your personal preference.
- Heavy Cream: In many recipes, you might find substitutions for heavy cream, but for this rich and luxurious piccata sauce, it is truly non-negotiable. If you’re going to the effort of making homemade meatballs, ensure you use the best ingredients for the sauce! The heavy cream is essential for achieving that characteristic silky texture and helps significantly in thickening the sauce. There is no comparable substitute that will yield the same decadent result.
- Fresh Squeezed Lemon Juice: As emphasized before, only fresh squeezed lemon juice will do! Bottled versions lack the nuanced, bright flavor crucial for authentic piccata.
How to Prepare Chicken Piccata Meatballs: A Step-by-Step Guide
Making these delightful chicken piccata meatballs is a straightforward process. Follow these steps for a perfect, restaurant-quality meal at home:
Making the Meatballs:
Preheat your oven broiler to high. Line a sturdy baking sheet with parchment paper to prevent sticking and make cleanup a breeze, then set it aside. In a large mixing bowl, combine the torn soft white bread, milk, freshly grated parmesan cheese, large egg, finely chopped shallot, lemon zest, kosher salt, and fresh chopped Italian parsley (if using). Mix these ingredients thoroughly until well combined. Next, add the ground chicken to the bowl. Gently mix everything together until just combined. Be careful not to overmix, as this can lead to tough meatballs. A light hand ensures tender, juicy results.
The meatball mixture will be a bit loose, so take your time to form it into uniform 1.5-tablespoon sized balls. A cookie scoop can be incredibly helpful for achieving consistent sizing. Arrange the formed meatballs on your prepared baking sheet, leaving a little space between each. Carefully place the baking sheet under the preheated broiler. Broil the meatballs until they are beautifully golden brown on top, which typically takes about 10 minutes. It’s crucial to keep a close eye on them, as broilers can vary in intensity and meatballs can burn quickly. Ensure your oven rack is on a middle setting, not the very top, for even cooking and to prevent charring.
Crafting the Creamy Piccata Sauce:
While your meatballs are browning under the broiler, you can begin preparing the rich and creamy piccata sauce. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped shallot and a pinch of kosher salt. Stir to combine and cook until the shallot softens and becomes fragrant, which usually takes about 2 minutes. This step builds the aromatic foundation of your sauce.
Next, add the all-purpose flour to the skillet and stir it continuously until it is fully absorbed by the oil and shallots, forming a roux. This is what will thicken your sauce. Slowly stream in the low sodium chicken broth, followed by the heavy cream, while constantly stirring to ensure a smooth, lump-free sauce. Finally, stir in the fresh squeezed lemon juice and the remaining fresh chopped Italian parsley. Allow the sauce to gently simmer over medium-low heat while you wait for the meatballs to finish browning, allowing the flavors to meld and deepen.
Bringing It All Together:
Once your meatballs are beautifully browned and cooked through (the internal temperature should reach 165°F / 74°C), carefully add them to the simmering piccata sauce in the skillet. Gently toss and stir to ensure each meatball is thoroughly coated in the luxurious sauce. Continue to simmer for an additional 5 minutes. During this time, the sauce will continue to thicken slightly, and the meatballs will absorb even more of that incredible lemon-cream flavor.
Serve your Chicken Piccata Meatballs immediately, garnished with extra freshly grated parmesan cheese and a sprinkle of fresh Italian parsley for a final touch of elegance. They are truly spectacular with a side of my creamy Crock Pot Mashed Potatoes, as seen in the accompanying image, providing the perfect vehicle for that irresistible sauce.
Craving More Delicious Meatball Recipes?
If you loved these Chicken Piccata Meatballs and are looking for more comforting, flavor-packed meatball dishes, explore these fantastic recipes from our kitchen:
- Crock Pot Swedish Meatballs
- Porcupine Meatballs
- Crock Pot Mississippi Meatballs
- Chicken Parmesan Meatballs
- Salisbury Steak Meatballs
- Chicken Meatballs
- Crock Pot Sweet and Sour Meatballs
- Crock Pot Honey Garlic Meatballs
- Crock Pot Homemade Meatballs and Marinara
- Crock Pot Party Meatballs
- Crock Pot Grape Jelly Meatballs
- Meatball Parmesan Skillet
- Bacon Wrapped Meatballs
Chicken Piccata Meatballs
Everything you love about traditional chicken piccata in meatball form with a creamy lemon sauce.
Ingredients
For the meatballs:
- ½ cup torn, soft white bread, no crust
- 2 Tablespoons milk
- ½ cup freshly grated parmesan cheese (plus more to serve)
- 1 large egg
- 1 small shallot, finely chopped
- zest of 1 lemon
- ½ teaspoon kosher salt
- 2 Tablespoons fresh chopped Italian parsley (optional)
- 1 pound ground chicken
For the cream sauce:
- 2 Tablespoons olive oil
- 1 small shallot, finely chopped
- ½ teaspoon kosher salt
- 1 Tablespoon all-purpose flour
- 1 ¼ cups low sodium chicken broth
- ¼ cup heavy cream
- 2 Tablespoons fresh squeezed lemon juice
- 2 Tablespoons fresh chopped Italian parsley plus more to serve (optional)
Instructions
Preheat the oven broiler to high. Line a sheet tray with parchment paper and set aside.
To a large bowl, add ½ cup torn, soft white bread (no crust), 2 Tablespoons milk, ½ cup freshly grated parmesan cheese, 1 large egg, 1 small finely chopped shallot, zest of 1 lemon, ½ teaspoon kosher salt, and 2 Tablespoons fresh chopped Italian parsley. Mix well to combine.
Add 1 pound ground chicken and gently mix until combined. Try not to overmix, as this can make the meat tough.
The meatballs will be loose, so do your best to form the mixture into 1.5-Tablespoon balls and place them on the prepared sheet tray. A cookie scoop can assist with this.
Broil the meatballs until golden brown on top, keeping a close eye on them to prevent burning, for about 10 minutes. Note: Ensure your oven rack is on a middle setting; the top setting may cause them to burn too quickly. Broiler times vary, so monitor closely.
While the meatballs are browning, make the sauce by placing 2 Tablespoons olive oil into a large skillet over medium heat.
Once hot, add 1 small finely chopped shallot and ½ teaspoon kosher salt. Stir to combine and cook until softened, about 2 minutes.
Add 1 Tablespoon all-purpose flour and stir it in until absorbed in the oil, forming a roux.
Slowly stream in 1 ¼ cups low sodium chicken broth, followed by ¼ cup heavy cream, while constantly stirring to ensure a smooth sauce.
Add 2 Tablespoons fresh squeezed lemon juice and 2 Tablespoons fresh chopped Italian parsley. Allow to simmer gently until the meatballs are browned.
Once the meatballs are browned, add them to the sauce and coat them thoroughly. Simmer for about an additional 5 minutes until the sauce begins to thicken slightly and the meatballs are fully cooked through (internal temperature should be 165°F / 74°C).
Serve immediately with more parmesan cheese and parsley for garnish.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe?
Share it on Instagram @thecountrycook and mention us #thecountrycook!