These Lemony Chicken Piccata Meatballs Are Weeknight Easy and So Delicious

These Lemony Chicken Piccata Meatballs Are Weeknight Easy and So Delicious

Here we've kept the beloved of classic chicken piccata but transformed the dish into a weeknight-friendly meatball recipe. Serve with a thick ribbon pasta like pappardelle and plenty of freshly grated Parmesan cheese.

Ingredients

  • cooking spray
  • panko

    japanese-style breadcrumbs

    ½ c
  • finely chopped fresh flat-leaf parsley
    ⅓ c
  • half-and-half
    ¼ c
  • pre-grated parmesan cheese

    about 1/2 cup

    2 oz
  • egg

    beaten

    1 large
  • garlic cloves

    grated, 1/2 tsp

    2 large
  • drained capers

    chopped

    3 tbsp
  • grated lemon zest

    from 2 small lemons

    4 tsp
  • kosher salt
    1 tsp
  • black pepper
    ½ tsp
  • onion powder
    ½ tsp
  • ground chicken
    1 lb

Directions

  1. 1

    Line a large rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Stir together panko, parsley, half-and-half, Parmesan, egg, garlic, capers, lemon zest, salt, black pepper, and onion powder in a medium bowl until thoroughly combined. Add chicken to panko mixture and stir or mix gently with your hands until just combined.

  2. 2

    Shape chicken mixture into 20 (about 1 1/2-inch) meatballs (about scant 2 tablespoons each). Arrange meatballs evenly spaced apart on prepared baking sheet. Chill 10 minutes.

  3. 3

    Meanwhile, preheat broiler with rack in middle position. Broil meatballs in preheated oven until lightly browned and an instant-read thermometer registers at least 165°F, 8 to 12 minutes.

These Lemony Chicken Piccata Meatballs Are Weeknight Easy and So Delicious

These Lemony Chicken Piccata Meatballs Are Weeknight Easy and So Delicious

399 cal

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About this Recipe

Craving the vibrant, tangy flavors of classic chicken piccata but short on time? These Lemony Chicken Piccata Meatballs transform a beloved dish into a convenient, weeknight-friendly entrée that's sure to become a family favorite.

Why These Meatballs Work

This recipe cleverly takes the bright, savory essence of traditional piccata and packages it into perfectly portioned meatballs. The combination of grated lemon zest, briny capers, and rich Parmesan cheese infuses every bite with that signature piccata tang, while the ground chicken ensures a tender, juicy result. It’s the ideal way to enjoy complex flavors without a complex cooking process.

What you'll experience is a delightful interplay of savory and bright notes. Each meatball is wonderfully tender, bursting with the fresh zest of lemon, the salty pop of capers, and a comforting richness from the Parmesan and half-and-half. Served generously with a thick ribbon pasta like pappardelle, allowing the flavors to meld beautifully, this dish offers a satisfying and flavorful meal. With 399 calories per serving, it’s a substantial entree perfect for any night of the week.

Customization & Variations

While delicious as is, you can easily tailor these meatballs to your preference. Feel free to adjust the amount of lemon zest for more or less citrus punch, or increase the capers if you love their briny bite. If you prefer a different fresh herb, dill or a touch of thyme could offer an interesting twist, though the fresh flat-leaf parsley is key to the authentic piccata experience.

Serving & Context

These Lemony Chicken Piccata Meatballs are perfectly suited for a cozy weeknight dinner or a casual gathering. Serve them alongside pappardelle pasta and don't forget a generous sprinkle of freshly grated Parmesan cheese right before serving to elevate the experience.

Frequently Asked Questions