Chicken Piccata Meatballs
By Sara MayerPublished on February 18, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
2 lemons ⅓ cup extra-virgin olive oil 2 ounces Parmesan cheese, grated½ cup panko bread crumbs 1 large egg, lightly beaten¾ teaspoon pepper ½ teaspoon table salt 1 pound 93 percent lean ground chicken 1 shallot, minced2 teaspoons all-purpose flour 1 cup chicken broth, plus extra as needed2 tablespoons capers, rinsed3 tablespoons unsalted butter, cut into ½-inch cubes1 tablespoon chopped fresh parsley
Before You Begin
Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat-free). If you’re able to plan ahead, shape and refrigerate the meatballs up to 2 days in advance. You can substitute ground turkey or ground pork for the chicken. Other fresh herbs such as tarragon, basil, or chives can be used in place of the parsley. The tangy, rich sauce begs to be soaked up with egg noodles, pasta, bread, or even mashed potatoes.
Instructions
- Halve 1 lemon lengthwise. Trim ends from 1 half, halve lengthwise again, then cut crosswise into very thin slices; set aside. Zest and juice remaining 1½ lemons to yield 1½ teaspoons zest and 3 tablespoons juice.
- Add ⅓ cup oil to 12-inch nonstick skillet. Combine 2 ounces grated Parmesan, ½ cup panko, 1 lightly beaten egg, ¾ teaspoon pepper, ½ teaspoon table salt, and lemon zest in large bowl. Add 1 pound lean ground chicken and mix with your hands until thoroughly combined. Using moistened hands, pinch off and roll mixture into 24 meatballs (about 1 tablespoon each); arrange in even layer in skillet. Place skillet over medium-high heat and cook until meatballs are well browned on one side, about 4 minutes. Gently turn meatballs and continue to cook, turning as needed, until well browned on all sides, 4 to 6 minutes; transfer to plate.
- Add 1 minced shallot to fat left in skillet and cook over medium heat until softened, about 30 seconds. Stir in 2 teaspoons flour and cook for 1 minute. Slowly whisk in 1 cup chicken broth, then stir in 2 tablespoons rinsed capers, lemon slices, and lemon juice and bring to simmer. Return meatballs and any accumulated juices to skillet and simmer until meatballs register 160 degrees, 3 to 5 minutes, turning meatballs halfway through simmering.
- Transfer meatballs to serving platter. Off heat, whisk 3 tablespoons unsalted butter, cut into ½-inch pieces, into sauce in skillet, 1 piece at a time, until incorporated. Season with salt and pepper to taste and adjust consistency of sauce with extra broth as needed. Spoon sauce over meatballs and sprinkle with 1 tablespoon chopped parsley. Serve.
Time
45 minutesYield
Serves 4Ingredients
2 lemons
⅓ cup extra-virgin olive oil
2 ounces Parmesan cheese, grated
½ cup panko bread crumbs
1 large egg, lightly beaten
¾ teaspoon pepper
½ teaspoon table salt
1 pound 93 percent lean ground chicken
1 shallot, minced
2 teaspoons all-purpose flour
1 cup chicken broth, plus extra as needed
2 tablespoons capers, rinsed
3 tablespoons unsalted butter, cut into ½-inch cubes
1 tablespoon chopped fresh parsley
Ingredients
2 lemons
⅓ cup extra-virgin olive oil
2 ounces Parmesan cheese, grated
½ cup panko bread crumbs
1 large egg, lightly beaten
¾ teaspoon pepper
½ teaspoon table salt
1 pound 93 percent lean ground chicken
1 shallot, minced
2 teaspoons all-purpose flour
1 cup chicken broth, plus extra as needed
2 tablespoons capers, rinsed
3 tablespoons unsalted butter, cut into ½-inch cubes
1 tablespoon chopped fresh parsley
Ingredients
2 lemons
⅓ cup extra-virgin olive oil
2 ounces Parmesan cheese, grated
½ cup panko bread crumbs
1 large egg, lightly beaten
¾ teaspoon pepper
½ teaspoon table salt
1 pound 93 percent lean ground chicken
1 shallot, minced
2 teaspoons all-purpose flour
1 cup chicken broth, plus extra as needed
2 tablespoons capers, rinsed
3 tablespoons unsalted butter, cut into ½-inch cubes
1 tablespoon chopped fresh parsley
Why This Recipe Works
Seasoned with lemon zest, black pepper, and Parmesan and simmered in a velvety lemon-butter sauce with briny capers, these meatballs deliver the brightness of piccata from the inside out.
Before You Begin
Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat-free). If you’re able to plan ahead, shape and refrigerate the meatballs up to 2 days in advance. You can substitute ground turkey or ground pork for the chicken. Other fresh herbs such as tarragon, basil, or chives can be used in place of the parsley. The tangy, rich sauce begs to be soaked up with egg noodles, pasta, bread, or even mashed potatoes.
Instructions
- Halve 1 lemon lengthwise. Trim ends from 1 half, halve lengthwise again, then cut crosswise into very thin slices; set aside. Zest and juice remaining 1½ lemons to yield 1½ teaspoons zest and 3 tablespoons juice.
- Add ⅓ cup oil to 12-inch nonstick skillet. Combine 2 ounces grated Parmesan, ½ cup panko, 1 lightly beaten egg, ¾ teaspoon pepper, ½ teaspoon table salt, and lemon zest in large bowl. Add 1 pound lean ground chicken and mix with your hands until thoroughly combined. Using moistened hands, pinch off and roll mixture into 24 meatballs (about 1 tablespoon each); arrange in even layer in skillet. Place skillet over medium-high heat and cook until meatballs are well browned on one side, about 4 minutes. Gently turn meatballs and continue to cook, turning as needed, until well browned on all sides, 4 to 6 minutes; transfer to plate.
- Add 1 minced shallot to fat left in skillet and cook over medium heat until softened, about 30 seconds. Stir in 2 teaspoons flour and cook for 1 minute. Slowly whisk in 1 cup chicken broth, then stir in 2 tablespoons rinsed capers, lemon slices, and lemon juice and bring to simmer. Return meatballs and any accumulated juices to skillet and simmer until meatballs register 160 degrees, 3 to 5 minutes, turning meatballs halfway through simmering.
- Transfer meatballs to serving platter. Off heat, whisk 3 tablespoons unsalted butter, cut into ½-inch pieces, into sauce in skillet, 1 piece at a time, until incorporated. Season with salt and pepper to taste and adjust consistency of sauce with extra broth as needed. Spoon sauce over meatballs and sprinkle with 1 tablespoon chopped parsley. Serve.
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