Buttery, zesty and bursting with flavour, these easy Chicken Piccata Meatballs are a weeknight winner! Juicy chicken meatballs are simmered in a silky lemon-caper sauce that's ready in just 30 minutes - the perfect mix of comfort and freshness for busy evenings.
For a complete dinner, serve them with my healthy Three Bean Salad and a generous spoonful of Cauliflower and Potato Mash - it's fresh, hearty, and guaranteed to put smiles around the table.
Think all the flavours you love from classic chicken piccata - zesty lemon, salty capers, and a buttery sauce you want to mop up with bread - but rolled into juicy little meatballs. I keep them light (and extra tender) with panko crumbs, parmesan, and just enough lemon zest to cut through that buttery goodness.
If you adore bright and saucy dishes, also check out my cosy oven-baked Chicken Parma Balls and Marry Me Chicken Pasta for more easy family meals!
Why You're Going To Love This Recipe
- Speedy weeknight dinner - on the table in just 30 minutes.
- Family crowd-pleaser - the juicy meatballs are mild and tender, and the buttery lemon sauce is fresh without being too tangy, so even fussy eaters happily tuck in.
- Full-flavour, low-effort - big taste without fuss.
- Sauce-soaked satisfaction - perfect for mopping up with pasta or mash.
- Freezer-friendly - handy to double and stash for easy meals later!
Jump to:
Meatball & Sauce Ingredients
You only need a handful of simple ingredients to make these flavour-packed chicken piccata meatballs - here's what makes them extra special:
- Chicken mince - ground chicken breast is a lean, budget-friendly choice that still cooks up juicy and full of flavour.
- Panko breadcrumbs - these light, flaky crumbs keep the meatballs tender instead of dense.
- Parmesan - freshly grated is best for a rich, savoury flavour and perfect texture.
- Lemon zest - adds a fresh citrus hit without making the sauce watery.
- Baby capers - tiny bursts of tangy, salty goodness that give piccata its signature flavour (look for baby capers in brine).
Variations
- Gluten-free - swap panko and flour for gluten-free breadcrumbs and GF flour or cornstarch.
- Different mince options - swap the chicken for ground turkey, pork, or beef - all work beautifully with the lemon-caper sauce.
- Creamier twist - stir a splash of heavy cream into the sauce for extra indulgence.
- White wine upgrade - replace ¼ cup of the chicken stock with dry white wine for a richer, more robust flavour.
- Herby lift - finish with a handful of chopped fresh basil or dill for a fragrant burst of flavour.
How To Make Chicken Piccata Meatballs
Serve these chicken piccata meatballs over creamy mashed potato, pasta or rice... anything that will soak the zesty sauce up!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- In a large bowl mix the chicken mince, panko crumbs, parmesan, garlic, lemon zest, parsley, egg, salt and pepper until combined.
- Roll into balls (about 1 tablespoon each) - wetting your hands helps to prevent the mixture from sticking to them.
- Brown meatballs in a large skillet or frying pan over medium heat, turning every minute or so until golden all over (they won't be fully cooked yet). Set them aside in a separate dish while you make the sauce.
- Sauté garlic in the butter, then sprinkle in the flour and stir constantly for a minute to cook the flour out.
- Gradually add chicken broth (or white wine), a little at a time, stirring each time until the sauce is smooth, then stir in the baby capers and lemon juice.
- Return the meatballs to the pan, coating them in sauce, then cover and stir occasionally whilst simmering for about 8-10 minutes or until cooked through. Swirl through the remaining butter for a glossy, silky finish. Serve with parsley, a sprinkle of grated parmesan, and season with salt and black pepper.
Recipe Tips
- Mix gently - overmixing will make the meatballs dense instead of tender.
- Roll with damp hands - run your hands under water first so the mixture doesn't stick.
- Give them space - when browning, don't overcrowd the pan or they'll steam instead of sear.
- Taste as you go - adjust the sauce with a splash more lemon juice or a pinch of salt if needed.
- Fridge - store leftovers in an airtight container for up to 2 days.
- Reheat - warm gently on the stove, adding a splash of chicken stock to loosen the sauce.
- Freeze - freeze meatballs (without sauce) for up to 1 month. Thaw, then reheat with fresh sauce until piping hot.
- Serve with pasta or potatoes - pair these meatballs with angel hair pasta, creamy mashed potatoes, roasted baby potatoes, or even buttery gnocchi to soak up that gorgeous sauce.
Chicken Piccata Meatballs FAQs
Absolutely! You can mix and roll the meatballs, then cover and refrigerate them for up to 1-2 days. When you're ready, simply brown them and finish cooking in the sauce. They also freeze well (uncooked) for up to a month - just thaw before cooking.
You can, but you'll lose that signature tangy kick that makes piccata so special. Baby capers are quite mild, so even adding a few will give the sauce a lovely depth of flavour. If you really can't do capers, try adding a squeeze more lemon for brightness.
It's all about the sauce! Piccata sauce is traditionally made with butter (fat), lemon juice (acid), and a tangy element like capers or something from the onion family. In this recipe, garlic and baby capers bring that classic flavour - just in a fun, meatball twist.
Angel hair pasta is my top pick because it soaks up the buttery lemon-caper sauce beautifully without overpowering the meatballs. Linguine or spaghetti also work well, or you can serve them with mashed potatoes or roasted baby potatoes for a cosy, comfort-food vibe.
Yes! Place the rolled meatballs on a lined baking tray, spray lightly with olive oil, and bake at 200°C (fan-forced) for 15-20 minutes, or until golden and cooked through. Then add them to the sauce to soak up all that flavour.
More Chicken Dinner Recipes
For more easy and delicious ways to serve up chicken, check out my collection of easy chicken dinners that the whole family will love.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Chicken Piccata Meatballs
Ingredients
For The Chicken Meatballs
- 500 g chicken mince
- 50 g (¾ cup) panko crumbs
- 3 teaspoon minced garlic
- ⅓ cup parmesan cheese grated
- lemon zest finely grated from 1 lemon
- 2 tbs parsley fresh, chopped
- 1 egg
- salt and pepper to season
- 1 tbs olive oil for cooking
For The Buttery Lemon Caper Sauce
- 60 g (4 tbs) butter
- 3 teaspoon minced garlic
- 1 tbs plain flour
- 500 ml (2 cups) chicken stock liquid
- ¼ cup baby capers drained
- ¼ cup lemon juice
- ⅓ cup parmesan cheese finely grated, to serve
- parsley fresh, chopped, to serve (optional)
Instructions
Prepare The Meatballs
- Place the chicken mince, panko crumbs, garlic, parmesan, lemon zest, parsley, egg, salt and pepper into a large bowl. Mix until completely combined.
- Take scoops of mixture (approximately 1 tbs of mixture) and roll into meatballs. Place the meatballs onto the prepared tray (you should get 20-25 meatballs).
- Heat 1 tbs olive oil in a large frying pan over medium-high heat. Cook the meatballs for 5 minutes until browned on all sides (Note: the meatballs won't be cooked through at this stage). Set the meatballs aside.
Prepare The Buttery Lemon Caper Sauce
- Place 1 tbs of the butter along with the minced garlic into the frying pan and cook for 30 seconds.
- Sprinkle over the flour and cook, while stirring constantly for 1 minute.
- Add ¼ cup of the chicken stock liquid and continue to stir until it forms a paste. Repeat with the remaining stock (only adding ¼ cup at a time and stirring until the sauce is completely smooth before adding any extra stock).
- Add the meatballs back to the pan, along with the baby capers and lemon juice. Stir then cover with a lid.
- Leave to simmer for 8-10 minutes (stirring occasionally) or until the meatballs are cooked through and piping hot in the centre.
- Stir through the remaining 3 tbs of butter.
- Serve immediately with grated parmesan and chopped fresh parsley (optional).
Notes
- Don't overmix meatball mixture, or they'll won't be as tender.
- Rolling the meatballs - run your hands under the tap before rolling - this helps prevent the chicken mince mixture from sticking to your hands.
- Space out meatballs when browning-crowding means steaming, not searing.
- Taste and adjust sauce-add a splish more lemon juice or a pinch more salt, if required.
- Serving - serve piccata meatballs over pasta, rice, mashed potato... anything that will soak the delicious sauce up!
- Storage - keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating - gently warm on the stove until piping hot, adding a splash of stock to loosen the sauce if needed.
- Freezing - freeze meatballs (without sauce) in an airtight container for up to 1 month. Thaw and reheat gently with fresh sauce until piping hot.
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