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The Boat Shed Kitchen

Zesty Chicken Piccata Meatballs

These chicken piccata meatballs are made with ground chicken, Parmesan, panko, garlic, and lemon zest, then cooked until golden. They’re finished in a buttery garlic-caper-lemon sauce that’s silky, tangy, and perfect for spooning over the meatballs. Ready in about 30 minutes, and ideal for weeknights with flair!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/4 cup grated parmesan cheese
  • 2/3 cup panko breadcrumbs
  • 1/2 tsp salt
  • 4 cloves garlic minced
  • 1 tbsp lemon zest
  • 2 tbsp olive oil
  • 1/2 stick butter
  • 3 cloves garlic minced
  • 1 tbsp flour
  • 1 cup chicken broth
  • 1/4 cup capers + 2 tbsp caper brine
  • 1/4 cup lemon juice

Method
 

  1. In a large bowl, mix ground chicken, parmesan, panko, salt, garlic, and lemon zest.
  2. Roll into meatballs using about 2 tablespoons per ball.
  3. Heat olive oil in a sauté pan over medium-high heat.
  4. Add meatballs and cook, turning regularly, until browned (about 6 minutes).
  5. Remove and set aside.
  6. In the same pan, melt butter and sauté garlic briefly. Stir in flour and whisk.
  7. Slowly add chicken broth, then capers, brine, and lemon juice.
  8. See full steps with tips & photos → https://theboatshedcafe.com/zesty-chicken-piccata-meatballs/

Notes

• Don’t crowd the pan when browning—the meatballs cook best with space around them.
• Use full caper brine for the brightest piccata flavor.
• Leftover sauce tastes great spooned over chicken or fish too!