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Adjust Servings:
For the Meatballs
Parmesan – 1 oz (30 g)
Garlic – 4 cloves
Lemon Zest – 1 tbsp
Panko – ¾ cup
Eggs – 1
Parsley – ¼ bunch
Ground Chicken – 1 ¼ lb (560 g)
Salt – 1 tsp
Ground Black Pepper – ½ tsp
For the Sauce
Butter – 4 tbsp
Garlic – 3 cloves
Wheat Flour – 1 tbsp
Chicken Broth – 1 ½ cup Low-sodium
Capers – ¼ cup + 2 tsp brine
Lemon Juice – ¼ cup

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Chicken Piccata Meatballs

Chicken Piccata Meatballs

  • 40 min
  • Serves 6
  • Medium


  • For the Meatballs

  • For the Sauce



We can all agree that traditional chicken piccata is delicious. Nevertheless, today, Cook It would like to invite you to make a new and different version! Enter chicken piccata meatballs. Featuring everything we love about the classic — juicy chicken, capers, butter, bright lemon, and sweet garlic — this meatball version is a fantastic alternative that you can eat with a toothpick.

What’s even better is that this recipe is super easy. Combine all the ingredients before adding ground meat, mix until just combined, and form meatballs. Sear them for a few minutes in a skillet until golden-brown on the outside, then set them aside and start on the lemon butter sauce. Finally, finish cooking the meat in the sauce as it simmers. Voilà, your chicken piccata meatballs are ready to eat!



Prepare the Meatballs

Begin by grating Parmesan, mincing garlic, and chopping parsley. Using a fork, mix all the ingredients except ground chicken in a bowl. Add chicken and toss to coat. Scoop out a tablespoonful of meat per meatball and roll into balls.


Heat a large skillet with oil. Working in batches, sear the meatballs for about 5 minutes, flipping occasionally. Transfer the meatballs to a baking sheet lined with parchment.


Prepare the Sauce

Add 1 tablespoon of butter and minced garlic to the skillet and cook until fragrant, about 30 seconds. Whisk in flour and cook for 30 seconds. While continuing to whisk, gradually add chicken broth. Next, add capers and brine, and lemon juice; cook until simmering.


Return the meatballs to the skillet and let thicken on medium heat for about 6 minutes. Lower the heat to a minimum and add the remaining 3 tablespoons of butter; stir until melted.

Serve chicken piccata meatballs over warm mashed potatoes, quinoa, or pasta, and garnish with the extra parsley. Enjoy!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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