Chicken Piccata Meatballs
Chicken Piccata Meatballs are simply my meatball take on the classic chicken piccata! I have the classic recipe already on the blog, as well as a one pot pasta version! Both are really delicious, and make great leftovers. The classic Italian dish uses a pounded chicken breast that gets a light pan fry, served in a lemon butter caper sauce. It pairs beautifully with vegetables, pasta, and mashed potatoes!
I used to order this dish all the time when I traveled for work, the hotel I stayed at always had it on the menu, and was consistently delish! When I make the classic version I like to serve with mashed potatoes and broccoli, and then with any leftovers, I like to serve over some angel hair pasta.
This is a wonderfully easy use of my All Purpose Chicken Meatballs. Even if you don’t have the stocked freezer variety I call for, they take very little time to whip up the night of, they only bake for about 15 minutes! In these pictures I served them over some smashed baby red potatoes, but they would be delicious with my Sour Cream and Chive mashers too!
This is a favorite summer comfort dish. It has all the wonderful comfort food feels, without being heavy, especially if you serve with veggies! The sauce is really flavorful with minimal ingredients. It’s simply lemon, butter, chicken stock, and capers with a little salt and pepper, and Parmesan for good measure. Enjoy!
Chicken Piccata Meatballs
Ingredients
- 20 All Purpose Chicken Meatballs recipe link in post
- 2 cloves garlic minced
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 1/3 cups chicken broth
- 2 tbsp lemon juice
- salt and pepper
- 3.5 oz capers drained, rinsed
- 1/4 cup fresh grated Parmesan cheese plus more for topping
Corn starch slurry
- 1/4 cup chicken broth
- 1 tbsp corn starch
Instructions
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In a large skillet over medium heat, melt butter, olive oil, and garlic together, stirring until all the butter is melted and bubbly. Slowly whisk in the chicken broth.
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In a small measuring cup or bowl, whisk the corn starch slurry ingredients together until all of the corn starch is dissolved. Whisk the slurry into the large skillet, bring to a boil. Reduce heat and sauce will begin to thicken. Whisk in lemon juice, fresh grated parm, plenty of black pepper, and salt to taste.
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Stir in drained and rinsed capers, and the All Purpose Chicken Meatballs. Simmer until meatballs are heated through. Serve alongside your favorite veggies, roasted potatoes, mashed potatoes, or pasta!
Recipe Notes
Meatballs can be frozen or thawed, they will just take longer to heat through from a frozen state. I often throw them in a bowl with a splash of water and microwave for a couple minutes to quicken the process.
