Easy Chicken Piccata Meatballs in Zesty Lemon Caper Sauce
Make tender ground chicken meatballs simmered in a bright, tangy lemon caper sauce. This one-pan dinner is quick, budget-friendly, and perfect for a weeknight meal.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking and Simmering
- Cuisine: Italian Inspired
- Diet: Low Fat
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup breadcrumbs (use gluten free for GF option)
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1 tablespoon lemon zest
- 2 tablespoons cold butter, cut into pieces
- 2 tablespoons fresh parsley, chopped (for garnish)
- 12 ounces orzo or spaghetti (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, gently combine the ground chicken, breadcrumbs, egg, minced garlic, Parmesan cheese, oregano, salt, and pepper. Mix just until combined; do not overmix.
- Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 18-20 meatballs.
- Place the meatballs on the prepared baking sheet. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and they are lightly browned.
- While the meatballs bake, prepare the sauce. In a large skillet, combine the chicken broth, lemon juice, capers, and lemon zest over medium heat. Bring the mixture to a simmer.
- Reduce the heat to low and let the sauce reduce slightly for about 3 minutes.
- Remove the skillet from the heat. Whisk in the cold butter pieces, one at a time, until the sauce is smooth and slightly thickened.
- Gently add the cooked meatballs to the skillet with the lemon caper sauce. Toss lightly to coat.
- If serving with pasta, cook the orzo or spaghetti according to package directions. Drain well.
- Serve the chicken piccata meatballs immediately over the cooked pasta, spooning extra sauce over the top. Garnish with fresh parsley.
Notes
- For a gluten free chicken option, use certified gluten free breadcrumbs in the meatballs.
- You can serve these savory appetizer meatballs over an arugula salad for a lighter meal.
- If you want a richer sauce, substitute half of the chicken broth with heavy cream.
Nutrition
- Serving Size: 4 meatballs with 3 oz cooked orzo
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 30
- Cholesterol: 110