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Chicken Piccata Meatballs Recipe

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4.2 from 15 reviews

This Chicken Piccata Meatballs recipe features tender, fully-cooked chicken meatballs simmered in a bright, tangy lemon-caper sauce enriched with buttery goodness. Served over pasta or alongside crusty bread, it’s a quick and flavorful meal perfect for busy weeknights or casual dinners.

Ingredients

Meatballs

  • 2 tablespoons olive oil
  • 1 pound fully-cooked chicken meatballs, thawed if frozen

Pan Sauce

  • 1 cup dry white wine or chicken broth
  • 1/4 cup capers, drained
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter, cut into cubes
  • 2 tablespoons chopped parsley, optional

To Serve

  • Cooked pasta or crusty bread for serving

Instructions

  1. Cook the meatballs: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken meatballs and sauté on all sides until browned and heated through, about 6 to 8 minutes. Then transfer the meatballs to a plate and set aside.
  2. Make the pan sauce: In the same pan, pour in 1 cup of dry white wine or chicken broth. Scrape up any flavorful browned bits stuck to the bottom of the pan. Add 1/4 cup of drained capers and 2 tablespoons of fresh lemon juice. Let the sauce simmer until it reduces by about half, approximately 5 to 8 minutes. Remove from heat and stir in 3 tablespoons of unsalted butter cubes, swirling the pan until the butter is fully incorporated and the sauce thickens slightly.
  3. Finish and serve: Return the meatballs to the pan along with 2 tablespoons of chopped parsley if desired. Toss the meatballs gently to warm through and coat them evenly in the lemon-caper butter sauce. Serve immediately over cooked pasta or with crusty bread for dipping.
  4. Storage: Refrigerate any leftovers in an airtight container for up to 3 days.

Notes

  • Use pre-cooked chicken meatballs for a quick and easy preparation.
  • Dry white wine adds depth to the sauce; substitute chicken broth for a non-alcoholic version.
  • Fresh lemon juice brightens the dish; avoid bottled lemon juice for best flavor.
  • Serve with pasta or crusty bread to enjoy the delicious sauce fully.
  • Leftovers keep well refrigerated for up to 3 days.

Find it online: https://recipesbyliza.com/chicken-piccata-meatballs-recipe/