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Chicken Piccata Meatballs

Chicken Piccata Meatballs are a delightful twist on the classic Italian dish, combining tender chicken with zesty lemon and briny capers for a savory and satisfying meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken Choose lean ground chicken for a healthier version.
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley Experiment with fresh herbs like thyme or basil for added flavor.
  • 1 each lemon zest and juice Zest and juice of 1 lemon.
  • to taste salt and pepper
  • 2 tablespoons capers, rinsed Fold in for special piccata flavor.
  • for drizzling tablespoons olive oil Lightly drizzle to help crisp up the meatballs.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, lemon zest, salt, and pepper. Fold in the capers.
  3. Use your hands to form the mixture into meatballs, about 1 inch in diameter.
  4. Line a baking sheet with parchment paper and place the meatballs on the sheet with space between each.
  5. Lightly drizzle olive oil over the meatballs.
Cooking
  1. Bake the meatballs for 20-25 minutes or until golden brown and cooked through.
  2. While baking, pour remaining lemon juice into a saucepan with a dash of water and bring to a slight simmer for flavor melding.
  3. Once the meatballs are done, drizzle them with the prepared sauce.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes. Uncooked meatballs can be frozen for up to 3 months.