All the flavors of a classic… reinvented! These Chicken Piccata Meatballs are moist and flavorful with a deliciously creamy lemon butter piccata sauce. Serve them over mashed potatoes or pasta for a quick and easy meal you’re going to LOVE.

What’s not to love about Chicken Piccata? It’s an Italian classic that features a deliciously savory lemon butter sauce… and it’s absolutely to die for. Because let’s be honest… you can’t go wrong with lemon + butter in anything!

Take, for example, Shrimp Scampi. Or Chicken Francese. Or Garlic Butter Baked Tilapia. The list goes on! The truth is that when you combine the two flavors, it’s a guaranteed win. And these Chicken Piccata Meatballs are no exception.

They’re a simple, fun twist on the classic recipe… and my family devoured them. Not only because of the sauce, but because of the meatballs!

These chicken meatballs are perfectly moist and simply seasoned with fresh garlic, parsley, salt, pepper, and a generous squeeze of lemon juice. To be honest, they don’t really even need the sauce. (But you’re going to want it, anyway!)

what you’ll need for this recipe

Ground chicken – 1 pound ground chicken. I used 92% lean, but feel free to use any percentage you prefer. You can also substitute ground turkey.

Eggs & breadcrumbs – 1 egg and 1/4 cup breadcrumbs act as binders for the meatballs. I used plain (unseasoned) breadcrumbs, but Italian would also work well in this recipe.

Grated parmesan – 3 Tablespoons finely grated parmesan cheese add delicious flavor to the meatballs. Feel free to use pre-grated or fresh finely grated cheese.

Herbs & seasonings – 1 Tablespoon chopped fresh parsley, 2 cloves garlic, 1 teaspoon salt and 1/2 teaspoon pepper season the meatballs, adding delicious flavor that complements the sauce.

Lemon juice – 1 Tablespoon lemon juice adds a bright fresh flavor to the meatballs.

Lemon butter sauce – For the sauce, I used 1 clove garlic, 1/2 cup chicken broth, 1/4 cup heavy cream, 2 Tablespoons butter, 1 Tablespoon lemon juice, lemon zest, and 1 Tablespoon capers.

how to make chicken piccata meatballs (3 easy steps)

Step 1: Combine the meatball ingredients in a large mixing bowl; gently mix using your hands or a large spoon. Be careful not to overwork the mixture.

Step 2: Form the meatballs. Roll about 2 Tablespoons of the mixture at a time into balls and place them on a rimmed baking sheet lined with parchment paper or foil. Bake at 400° for 25-30 minutes, until internal temperature reaches 165°F.

Step 3: Make the sauce. In a medium skillet, combine the minced garlic, chicken broth, lemon juice, lemon zest, heavy cream, and capers. Bring to a low boil and simmer for 5 minutes. Add the meatballs back into the skillet and cook for another 5 minutes or until the sauce has reduced to your liking.

Recipe Variations

Use ground turkey instead of ground chicken
Add additional seasonings to the meatballs, such as garlic powder, onion powder, Italian seasoning, lemon zest or capers
Substitute panko or Italian seasoned breadcrumbs
Substitute dry white wine for the chicken broth in the sauce
Omit the heavy cream (use extra broth or wine)
Add extra cream for an extra creamy sauce

storing & reheating

Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to a skillet and cover. Heat over medium heat for 10 minutes or until meatballs are warmed through.