Chicken Piccata Meatballs are an easy and delicious dinner that comes together in just minutes! They're full of lemony, caper-y flavor and pair perfectly with pasta, veggies, or salad. You can cook these in the air fryer or the oven, too.
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.
Oven:
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.
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Notes
Meatballs can be formed and air fried or baked ahead of time. Either freeze in an air tight container for up to 3 months or keep covered in the fridge for 3 days before use.
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.
Keyword air fryer, Chicken Piccata Meatballs, ground chicken recipes