Chicken Piccata Meatballs Recipe

Name: Chicken Piccata Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 shallots, finely minced; 1/4 cup grated parmesan cheese; 1/4 cup half and half; 1 cup seasoned bread crumbs, divided; 2 Tablespoons finely minced parsley, divided; 1 egg; 2 Tablespoons capers, divided; 1 pound ground chicken; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 3 Tablespoons olive oil, plus more as needed; 1/4 cup white wine; 1 1/4 cup chicken stock; 1 1/2 tablespoons fresh lemon juice; 3 Tablespoons cold butter, cut into cubes

Cook Time: 15 minutes

Ingredients

2 shallots, finely minced
1/4 cup freshly grated Parmesan cheese
1/4 cup half and half
1 cup seasoned bread crumbs, divided
2 tablespoons finely minced parsley, divided
1 large egg
2 tablespoons capers, divided
1 pound ground chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
3 tablespoons olive oil, plus more as needed
1/4 cup white wine
1 1/4 cups chicken stock
1 1/2 tablespoons fresh lemon juice
3 tablespoons cold butter, cut into cubes

Directions

Add half of the shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup of bread crumbs, 1 tablespoon of parsley, and the egg.
Roughly chop 1 tablespoon of capers and add them to the bowl. Then add the ground chicken. Season with salt, pepper, and garlic powder. Mix gently until all ingredients are well combined.
Spread the remaining bread crumbs on a work surface or in a shallow dish. Form the chicken mixture into 12 meatballs, rolling each lightly in the bread crumbs to coat them and help shape the meatballs.
Heat the olive oil in a large deep skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides (about 5 minutes), adding more oil if necessary. Remove the meatballs from the skillet and set them aside.
Add the remaining shallots and capers to the skillet and cook, stirring constantly, for 1 minute.
Pour in the white wine and chicken stock, bringing it to a boil. Return the meatballs to the skillet, reduce the heat, and simmer until the liquid has reduced by half, stirring occasionally (about 6 to 7 minutes). The sauce should coat the meatballs.
Once the sauce is reduced, move the meatballs to one side of the skillet. Turn the heat to very low. Whisk in the lemon juice and cold butter, stirring constantly until the butter is well incorporated and the sauce slightly thickens.
Stir in the remaining parsley and remove from heat. Toss the meatballs in the sauce to coat, and serve immediately.

Nutrition Facts (per serving)

Calories: 624
Total Fat: 38g (49% Daily Value)
Saturated Fat: 13g (67% Daily Value)
Cholesterol: 204mg (68% Daily Value)
Sodium: 1223mg (53% Daily Value)
Total Carbohydrate: 32g (12% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 6g
Protein: 37g (75% Daily Value)
Vitamin C: 9mg (10% Daily Value)
Calcium: 164mg (13% Daily Value)
Iron: 4mg (20% Daily Value)
Potassium: 1108mg (24% Daily Value)

History and Origins of Chicken Piccata Meatballs

Chicken Piccata Meatballs are a modern adaptation of the classic Italian dish Chicken Piccata, which traditionally features sauted chicken breasts in a lemon-butter-caper sauce. Piccata itself originates from Italy, with its name derived from the Italian word piccato, meaning pounded or thinly sliced. The meatballs variation emerged as a creative way to transform the elegant flavors of piccata into a more casual, family-friendly format that is easier to serve for gatherings or weeknight dinners.

Regional Variations and Characteristics

While traditional piccata is most commonly associated with the Lombardy region in northern Italy, the meatball version has been popularized in American and Italian-American cuisine. Regional adaptations often include variations in the type of protein usedground turkey, veal, or a combination of meatswhile keeping the signature tangy lemon and briny caper sauce. Some coastal Italian-American communities may enhance the sauce with white wine from local vineyards, giving the dish a distinct regional aroma and flavor profile.

Distinguishing Features Compared to Similar Dishes

Unlike standard chicken meatballs, which are typically paired with tomato-based sauces or served in soups, Chicken Piccata Meatballs are coated in a light, zesty sauce made from lemon juice, capers, white wine, and butter. The combination of acidity and briny notes creates a delicate balance that sets them apart from other meatball dishes, providing a lighter, more refined flavor than heavier cream or tomato sauces. The inclusion of capers and lemon distinguishes them clearly from Italian-American meatball recipes often associated with spaghetti and marinara.

Typical Serving Contexts

Chicken Piccata Meatballs are versatile and can be served in multiple contexts. They are often enjoyed over pasta, orzo, rice, or alongside roasted vegetables for a complete meal. In Italian-American households, they are popular as a main course for family dinners, dinner parties, or casual gatherings. Upscale restaurants may serve them as an appetizer or small plate with gourmet garnishes, while home cooks appreciate the dish for its quick preparation and elegant flavor.

Interesting Facts and Tips

One interesting fact about Chicken Piccata Meatballs is that they allow the classic piccata flavors to penetrate the meat itself, unlike traditional chicken piccata where the sauce is only applied on top. Many cooks recommend chilling the meatballs before cooking to help maintain their shape, especially when using leaner meats like ground chicken. Additionally, the dish pairs exceptionally well with a crisp white wine, echoing the wine used in the cooking process. The recipe also encourages experimentationsome variations include adding a touch of cream to the sauce for a richer texture, or mixing in herbs like tarragon and parsley to enhance aroma and complexity.

FAQ about Chicken Piccata Meatballs Recipe

Leftover Chicken Piccata Meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. If you prefer, you can also freeze the meatballs (without the sauce) for up to 2 months. To reheat, thaw in the refrigerator overnight, then warm in a skillet over low heat, adding a bit of water or chicken broth to rehydrate the meatballs.

Yes, you can freeze the uncooked meatballs. After shaping the meatballs, place them on a baking sheet and freeze for about 1-2 hours until firm. Then, transfer them to a freezer-safe container or bag. When ready to cook, you can either thaw them in the fridge overnight or cook them directly from frozen, but you may need to adjust the cooking time.

Chicken Piccata Meatballs go wonderfully with a variety of side dishes. Some popular options include pasta (like angel hair or orzo), rice, sautéed spinach, or roasted vegetables. A simple salad or crusty bread also complements the meal.

Yes, you can prepare the meatballs ahead of time and store them in the fridge for up to a day before cooking. This allows the flavors to meld and makes it easier when you're ready to cook. Additionally, you can make the sauce in advance and store it separately, reheating it when you're ready to combine with the meatballs.

If you don't have white wine, you can substitute with additional chicken stock or a combination of chicken stock and lemon juice. This will maintain the savory and tangy flavor profile, though it will lack the depth that wine provides.

Absolutely! Feel free to adjust the seasoning according to your taste. You can add more garlic powder, salt, pepper, or herbs like thyme or basil. If you like it spicy, red pepper flakes can also be added. Just remember to taste as you go!

If your meatballs are falling apart, it could be because the mixture is too wet. You may need to add more breadcrumbs or let the meatballs rest in the fridge for 30 minutes before cooking to help them firm up. Additionally, make sure you don't overcrowd the pan, as this can cause the meatballs to break apart.

Yes, ground turkey can be used as a substitute for ground chicken. However, turkey is typically leaner, so you might want to add a little extra fat (like olive oil or butter) to keep the meatballs moist.

If you'd like a thicker sauce, you can simmer it a bit longer to reduce it further. Alternatively, you can whisk in a small amount of cornstarch or flour mixed with water (a slurry) to thicken the sauce to your desired consistency.

If your meatballs are too dry, it might be due to too much breadcrumb or not enough moisture in the mixture. Adding a bit more half-and-half or a small amount of chicken stock can help moisten them. You can also add a bit more egg to bind the ingredients together.

Comments

QuirkyPita3055

10/06/2025 01:52:54 PM

I will definitely make this again!! I thought the meatballs had a lot of flavor. Would add more capers next time just because I love them!

laura

02/06/2025 12:25:29 PM

Delicious! I tripled the amount of chicken and sauce, not by the conversion as given, just tripled. We like extra sauce and leftovers. I also put together the chicken meatballs the night before to let the flavors enhance then breaded before frying.

Barb Connor

10/13/2024 10:19:06 PM

I will make this again! Next time I will double the wine and stock to make more sauce.

IndigoYolk9845

10/08/2024 12:29:54 AM

We LOVED it and now I’m making it again!! Huge hit. I found the ground chicken very wet and 1/3 C breadcrumbs mixed with it did not do it,maybe different brands are dryer? Or I wonder if that is a typo in the recipe - you have to do it to feel and It took more like 1/2-3/4 of a cup ….but so, so,so gvery good!!!

Julie Robinson

09/19/2024 02:18:32 AM

As I was mixing the meat and bread crumb mixture together, I realized it would be better to add the half n half to the meat first, then sprinkle the bread crumb mixture over the meat and mix it together. I also made more sauce and added cream. I will make this again with those adjustments, as well as not roll the meatballs in the bread crumbs.

gman

09/09/2024 06:50:35 PM

Made this Sep24/ had turkey in lieu of chicken, but pressed on, got to the grilling stage and the balls began to fall apart, maybe from to finely ground turkey who knows, but undaunted we removed from grill, added another egg, and dab of cream, remixed formed new balls and froze for 30 mins, returned to skillet, boom that worked. The end result was one of a true delight, did not have the heaviness of white or red sauces with lots of dishes, this was very delicate and melt in your mouth light main course. We added a bit of sherry, but otherwise all the same, and BAM a true winner! Will do again, Man /Plus love you videos

GuynVA

10/22/2024 10:24:03 AM

This came out great. I made the meatballs and then put them in the fridge for a few hours to firm them up a bit. Then I cooked them and put them back in the fridge again until it was time to make dinner. Taste was awesome. I'm making these again! Love them.

SaucyRoll1868

09/25/2024 10:30:31 PM

We loved it and changed one thing the second time around. We followed the directions as listed but then added 32oz of Pacific Roasted Red Pepper and Tomato soup at the end. It is amazing. We are going to try it out on our company the next time we invite.

PeppyChop2703

09/19/2024 12:15:19 AM

I will make t5his again, and again. I substituted Greek yogurt for the half and half, and added a little tarragon with the parsley, in the sauce.

Anna

02/19/2025 12:08:50 AM

First time making this, read the reviews suggesting doubling the sauce and worked like a charm! DELICIOUS recipe!! We like a little spice so sprinkled some red pepper flakes over it! Chefs kiss!!! I served it with rice and sautéed spinach! Will definitely make again!!!

TackyUdon9065

09/16/2024 12:56:25 AM

Delicious! I left out the capers and I had no white wine so I just used more chicken stock. They were very moist and flavorful I will add this to my dinner rotation. Thank you

Rhita L.

09/11/2025 03:15:17 PM

So easy and so delish! Perfect main dish for an easy meal.

Melanie Blank

09/04/2025 02:44:59 PM

I usually make chicken piccata with chicken breasts, but this is better! I've made it twice now and just love it. You don't need to change anything on this recipe either.

Bobbie

09/01/2025 02:57:29 AM

We loved the meatballs and will cook them as main to have with some sides as another meal option. The sauce is very favorable. I would double it next time as the pasta was a little dry. I may possibly add more cheese to the meatball mixture and extra half & half next time as well. Definitely adding this one to our dinner rotation.

Trish

08/24/2025 11:09:23 PM

I made this per the instructions- I love all the flavors and I’m always looking for new ways to make meatballs. This was all I thought it would be. Directions were clear so follow as written!! Delish - a keeper.

Becca

08/21/2025 12:30:28 AM

This took me maybe a little over 30m but turned out great! I ended up adding the tiniest amount of arrow root powder to just the sauce at the end to thicken it (it was still very brothy after reducing) because I wanted it to coat capellini pasta. The meatballs were SO soft and the flavor was perfectly balanced. Served with simple green beans on the side. Will make it again!

Barbara

08/20/2025 12:43:39 PM

This is my dish to bring to a par

Karen McHenry

08/19/2025 11:31:57 PM

Made this for the first time and my family loved it. Followed the directions exactly other than doubling the recipe which I suggest. Great to have it for leftovers.

beth

08/17/2025 04:23:09 PM

Made and will review after dinner. Takes many steps, not difficult just takes a while.

Richard Williams

08/15/2025 10:21:48 PM

Even my cousin said it was perfect.