Rule #334: Take them flavors, roll ’em up, all day long you’ll have good luck!
I love me some Chicken Piccata, so when the idea for these Chicken Piccata Meatballs came along, I couldn’t resist! The lemony zest mixed with light ground chicken and topped with that salty caper flavor is just over-the-top delicious. These puppies freeze well, too! You can even make a biggo batch of the meatballs ahead of time, freeze them, then grab the amount you need and whip up yer sauce. Makes for a super easy winner, winner, chicken dinner.
The meatballs themselves have amazing flavor, so if you’ve got picky eaters, throw some BBQ sauce or ketchup on top. Save the good sauce for the non-picky folks!
Make the Meatballs
First, in a large bowl, combine 1/4 cup Parmesan, 4 minced garlic cloves, 1 tsp. lemon zest, 1/2 cup Panko breadcrumbs, 1 egg, and 1/4 cup chopped parsley. Sprinkle on 1 tsp. Kosher salt and 1/2 tsp. freshly ground black pepper.
Then, mix in 1 1/4 lbs. ground chicken or ground turkey until well combined.
Then form the mixture into 1″ meatballs. I like to cook them in our air fryer, but you can also bake them in the oven (see below). Preheat your air fryer to 400, spray with cooking spray, then bake the meatballs at 400 for 10 minutes, shaking the basket after 5.
To bake the meatballs in the oven, place onto a baking mat or parchment paper on a baking sheet. Bake at 400 for 25 minutes, until cooked through.
Make the Piccata Sauce
Meanwhile, in a large Dutch oven or skillet, melt 4 tbs. unsalted butter, then toss in 2 minced garlic cloves and cook another 30 seconds.
Then sprinkle on 2 tbs. all-purpose flour.
Stir to combine, then slowly pour in 1/4 cup lemon juice and 1 1/2 cups unsalted chicken stock.
When your meatballs are finished cooking, just set them aside.
Next add in 1/4 cup capers plus 2 tsp. of the caper brine. Stir to combine. Bring to a boil; reduce to a simmer over medium-low heat. Then, cover and cook until sauce thickens (about 5 minutes).
Once your sauce has thickened, add in your cooked meatballs and simmer another 5 minutes until the meatballs absorb the sauce.
Like I said above, you can always freeze the cooked meatballs and pull ’em out later on a busy night. I personally prefer to air fry the meatballs because it keeps the house cooler (no oven on) and I actually prefer the texture over baking them.
Just look at those little nuggets of Piccata Perfection.
Caprese Pasta Salad (coming soon)
Simple Side Salad
Chicken Piccata Meatballs
- ¼ cup Parmesan grated or shredded
- 4 cloves garlic minced or pressed
- 1 tsp. lemon zest
- ½ cup plain panko breadcrumbs
- 1 large egg
- ¼ cup flat-leaf parsley chopped
- 1 tsp. Kosher salt
- ½ tsp. freshly ground black pepper
- 1¼ lbs. ground chicken or turkey
- 4 tbs. cold unsalted butter cut into cubes
- 2 cloves garlic minced or pressed
- 2 tbs. all-purpose flour
- ¼ cup lemon juice
- 1½ cups unsalted chicken stock
- ¼ cup capers chopped (plus 2 tsp. caper brine)
To Make the Meatballs
- Combine all ingredients except the ground chicken in a large bowl. Mix until well combined, then fold in the ground chicken. Form into 1” meatballs.
- Place meatballs 1” apart on a baking sheet lined with parchment paper. Bake in the oven at 400 for 25 minutes, until cooked through.
- Air Fryer:
- Preheat your air fryer to 400. Spray the basket with cooking spray. Place meatballs 1” apart in the basket, then air fry at 400 for 10 minutes, shaking the basket halfway through the cooking time.
To Make the Sauce
- Heat a large skillet or Dutch oven over medium-high heat. Toss in the cold butter and garlic; sauté for 30 seconds or until fragrant. Sprinkle on the flour, stir to combine, then pour in the lemon juice, chicken stock, capers, and caper brine. Stir until combined, cover, and bring to a boil. Stir, then reduce to a simmer and cook for 5 minutes, until thickened.
- Add in your cooked meatballs and cook another 5 minutes to absorb the sauce.
- Garnish with freshly chopped parsley.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.