The Dish | Lemon Piccata Chicken Meatballs

This is a lighter version of meatballs — perfect for spring. I often serve it with asparagus on the side, crusty bread, and a green salad. The meatballs can be made in advance, which is great if entertaining.



  • 1 pound ground chicken
  • 1 egg
  • ½ cup seasoned breadcrumbs (or more if needed)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • Handful of fresh parsley, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon lemon zest, or a bit more

Picatta Sauce:

  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 1 ½ cups chicken broth
  • ¼ cup capers plus 2 tablespoons caper brine
  • ¼ cup fresh lemon juice
  • ¼ cup white wine


  • Add all of the meatball ingredients in a bowl and combine well with a fork, keeping the mixture as fluffy as possible.
  • Line a sheet pan with parchment paper. Roll the chicken mixture into 1 ½ inch size meatballs and spread out evenly onto a baking sheet.
  • Bake at 425F oven for 16 minutes then remove from the oven.

Piccata Sauce:

  • Heat butter in a large pan on the stovetop. Add the minced garlic, capers, and caper juice brine and saute for 3-4 minutes.
  • Add a generous splash of white wine, bring to a simmer and let reduce for 1-2 minutes.
  • Add the lemon zest, fresh lemon juice, and chicken broth.

To combine:

  • Bring sauce back to a simmer then add the chicken meatballs. Baste the meatballs with the sauce, reduce heat, cover with a lid and set at a simmer for several minutes until ready to serve.

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