Lemon Chicken Piccata Meatballs

These lemon chicken piccata meatballs are easy to make and perfect served with al dente pasta for a delicious family dinner.

Lemon Chicken piccata meatballs

Ingredients Needed

  • Ground chicken / Chicken mince. This recipe works well with ground turkey too.
  • Lemon zest and juice.
  • Garlic powder.
  • Breadcrumbs.
  • Parmesan cheese.
  • Egg.
  • Parsley.
  • Dried oregano and thyme. Rosemary or sage will also be delicious.
  • Salt and black pepper.
  • Butter.
  • Fresh Garlic cloves.
  • Chicken broth/stock. I often use half dry white wine, half stock. Low sodium chicken broth is a great option.
  • Capers.

How to make chicken piccata meatballs

  1. Make the meatballs: Combine the chicken, Parmesan, seasoning, egg and breadcrumbs in a large bowl. I used panko breadcrumbs but feel free to use Italian breadcrumbs or fresh. Mix with a wooden spoon until the mixture is fully combined. With wet hands, form meatballs the size of golf balls.
  2. Cook the meatballs: In a large skillet/pan set over medium heat, heat 2 tablespoons of olive oil. Add the meatballs and allow to brown and form a crust before flipping. Cook until the meatballs are golden brown on all sides. Remove and set aside.
  3. Make the Piccata sauce: Add the butter to the pan then the garlic. Cook for 30 seconds then pour in the wine and/or stock. Stir in the parsley, capers and fresh lemon juice. Bring to a simmer then add the meatballs back in to the pan. Cook for 5-7 minutes, swirling the meatballs in the sauce regularly until the sauce is slightly reduced and the meatballs are cooked through.
  4. Serve: Serve with cooked pasta (you can add half a cup of cream to make the sauce creamier to serve with pasta if preferred), crusty bread or mashed potatoes.
Lemon Chicken piccata meatballs ingredients

Can I make this ahead?

The meatballs can be made and kept in an airtight container in the fridge for up to 3 days. Reheat before serving.

Serving suggestions

These meatballs are delicious served with pasta/egg noodles, rice (cauliflower rice is a great low carb option) or on a bed of creamy mashed potatoes. We also love it with crusty bread to mop up the sauce and a simple side salad is always welcome.

Lemon Chicken piccata meatballs with pasta.

Meatball recipes

  1. Cheesy baked meatballs
  2. Easy Greek meatballs
  3. Tuscan slow cooker meatballs
  4. Cheese-stuffed chicken meatballs

Lemon chicken piccata meatballs

These lemon chicken piccata meatballs are easy to make and perfect served with al dente pasta for a delicious family dinner.
4.43 from 64 votes
Print Pin Rate
Course: Dinner
Cuisine: Amerian
Keyword: chicken meatballs, Chicken piccata meatballs, lemon chicken piccata
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 321kcal
Author: Alida Ryder
Servings: 4


  • 500 g (1lb) ground chicken / chicken mince
  • 1 egg
  • ¾ cup breadcrumbs (panko/gluten-free/fresh)
  • ¼ cup Parmesan cheese
  • 2 tbsp chopped parsley
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp lemon zest
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

For the sauce

  • 1 tbsp butter
  • 2 garlic cloves crushed
  • 1 cup chicken stock (alternatively ½ cup white white wine + ½ cup stock)
  • 2 tbsp capers
  • 1 tbsp parsley
  • 1-2 tsp lemon juice
  • salt and pepper to taste


  • To make the meatballs, combine all the ingredients in a mixing bowl. With a wooden spoon, mix well.
  • With wet hands, form meatballs the size of golf balls.
  • Heat a large pan or skillet over high heat and add a few tablespoons of olive oil. Cook the meatballs until golden brown on all sides. Remove and set aside.
  • To make the sauce, melt the butter in the pan and add the garlic. Cook for 30 seconds.
  • Add the stock (and wine, if using), capers, parsley and lemon juice. Allow to come to a simmer.
  • Add the meatballs and cook for another 7-10 minutes, coating the meatballs in the sauce, until the meatballs are cooked through.
  • Season to taste and serve.


Calories: 321kcal | Carbohydrates: 16g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 904mg | Potassium: 730mg | Fiber: 2g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 2mg

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  1. Served by themselves, as part of a shared ‘pot luck’ lunch.
    A subtle lemon aftertaste. Meatballs are drier/firmer than I expected. (This could be because I made my own fresh chicken breast mince, instead of using moister mince from the butcher/supermarket.) Next time, I’ll halve the bread crumbs and increase the lemon components.

  2. My family loved it! I added Parmesan to the cooked pasta with a bit of olive oil as well as to the sauce itself to make it creamier. Thank you for sharing!