Chicken Piccata Meatballs

Why you’ll love these chicken piccata meatballs

We love this twist on a classic Italian piccata and all the different elements we’ve incorporated. Each element adds a different layer of complexity to the recipe and makes it truly unique, and although it may seem like a lot of steps if you are not a seasoned cook, we’ve broken it down step by step so everyone can enjoy this delicious dish! That being said, if you are in the mood for just meatballs and sauce, go for it! Of course, we just couldn’t resist more pasta.

If you love a traditional Italian pasta, you have to try this rigatoni carbonara, this one pot pasta puttanesca and this hearty, chicken bolognese.

Are you a big fan of capers? You will probably love our tuna spaghetti or creamy smoked salmon pasta. But if you are not a fan of seafood, this Greek spaghetti offers briney capers with all of your favorite Mediterranean flavors.

Ingredients & substitutions

• Ground chicken – We used a ground chicken that was not quite as lean as some, it was 92/8 – this made the texture of the chicken meatballs so tender and flavorful, so we would recommend that if you can find it.
• Capers – You will need a lot of capers for this recipe so grab the big bottle when you go to the store.
• Lemons
• Panko breadcrumbs – Unseasoned will work best for this recipe since we are adding seasonings to it in the recipe.
• Chicken broth
• Dry white wine – We used a chardonnay for this recipe, but any dry white wine, like a sauvignon blanc, will work perfectly.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make these chicken piccata meatballs

Toast the breadcrumbs. In a small mixing bowl, whisk together breadcrumbs, garlic and salt. Add the mixture to a hot skillet over medium high heat. Stir the breadcrumbs around in the pan occasionally until the mixture has become golden, remove from heat and set aside.

Make the meatballs. In a large mixing bowl, combine meatball ingredients and gently mix to combine. Using a cookie scoop, roll and assemble meatballs on a parchment lined baking sheet. Bake at 425˚F for 15-17 minutes, or until the internal temperature of the meatballs has reached 165˚F. Remove from oven and set aside if your sauce is not quite ready.

Cook pasta. While the meatballs are baking, bring a large pot of salted water to a boil. Stir in the pasta and cook to al denté, following package instructions. Reserve ½ cup of pasta water, drain and set the pasta aside.

Make sauce. Return the pasta pot to the stove over medium high heat. Melt butter and sauté garlic, capers, lemon zest and crushed red pepper flakes until aromatic. Whisk in flour to form a roux, then slowly whisk the chicken stock, white wine and lemon juice. When that is well combined, remove from heat and whisk in pecorino romano cheese (we do this off the heat to prevent the grated cheese from clumping, although if you grate your own cheese this is not necessary).

Combine the dish. Return the pasta to the pot, stirring to coat thoroughly with sauce, adding a splash of pasta water if needed. You can stir the meatballs into the pasta or serve over pasta, whatever you prefer. Top each serving with toasted breadcrumbs prior to serving and enjoy!