Go Back

Chicken Piccata Meatballs

These Chicken Piccata Meatballs combine zesty lemon and savory capers for a delightful twist on a classic dish, perfect for elevating any weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken Can substitute with ground turkey.
  • 1 large egg (beaten) Can use flaxseed meal as a vegan alternative.
  • 1.5 teaspoons dried oregano Fresh oregano can be used if available.
  • 1 teaspoon dried basil Swap with Italian seasoning if needed.
  • 0.5 teaspoon cayenne pepper Adjust according to spice tolerance.
  • 1 teaspoon kosher salt Use sea salt if preferred.
  • 1 teaspoon garlic powder Fresh minced garlic can be used.
  • 1 teaspoon onion powder Fresh onions can be finely minced as an alternative.
  • 0.25 cup breadcrumbs Use gluten-free breadcrumbs if needed.
  • 0.25 cup all-purpose flour Almond flour can be used for gluten-free.
  • 0.25 cup olive oil Vegetable oil can be used instead.
For the Sauce
  • 3-4 cloves garlic (minced) Star ingredient for the sauce.
  • 1 zest of lemon Provides intense citrus flavor.
  • 2 lemons juice Brightens the dish.
  • 2/3 cup capers Can substitute with chopped green olives.
  • 2 tablespoons parsley (finely chopped) For freshness and color.

Method
 

Preparation
  1. In a large bowl, combine the ground chicken and beaten egg, and mix well.
  2. In a separate small bowl, mix together the oregano, basil, cayenne pepper, salt, garlic powder, onion powder, and breadcrumbs, then fold into the chicken mixture until well incorporated.
  3. With clean hands, form the mixture into small meatballs and dredge them in the flour to coat.
Cooking
  1. Heat the olive oil in a large pan over medium heat. Cook the meatballs for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
  2. In the remaining oil, add the minced garlic and sauté for 30 seconds until fragrant.
  3. Add the lemon juice, zest, and capers to the pan. Let the sauce simmer for 3-4 minutes to meld the flavors.
  4. Return the meatballs to the pan, including any juices from the plate, and simmer for an additional 3-4 minutes to soak up the sauce.
  5. Serve over cooked spaghetti and finish with a sprinkle of parsley.

Notes

Avoid overmixing the meatball mixture to prevent density. Do not skip dredging for better texture.