12 Chicken Piccata Meatballs That Wow
Did you know that nearly 70% of Americans consider chicken their favorite protein? If you’re looking for a delicious way to elevate this beloved ingredient, you’ve come to the right place! In this article, we’ll dive into 12 mouthwatering chicken piccata meatball recipes that are sure to impress your family and friends. From zesty subs to creamy skillet dishes, you’ll discover playful twists on this classic Italian dish that will make mealtime a delight!
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Lemon Herb Chicken Piccata Meatballs
These Lemon Herb Chicken Piccata Meatballs are a delightful combination of zesty lemon, fresh herbs, and savory chicken, making them a perfect dish for any occasion.
Ingredients:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/4 cup lemon juice
- 2 tbsp capers, drained
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic, lemon zest, oregano, salt, and pepper. Mix until well combined.
2. Form the mixture into meatballs, about 1 inch in diameter.
3. In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Remove and set aside.
4. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer.
5. Return the meatballs to the skillet and cook in the sauce for an additional 10 minutes, or until cooked through.
6. Serve warm, garnished with additional parsley if desired.
Tips:
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- These meatballs can be made ahead of time and frozen for later use.
- Serve over pasta or with a side salad for a complete meal.
Garlic Butter Chicken Piccata Bites
These Garlic Butter Chicken Piccata Bites bring a delightful combination of zesty lemon, savory garlic, and rich butter flavors that are sure to impress at any gathering.
Ingredients:
- 1 pound chicken breast, diced
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 2 tablespoons capers, rinsed
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. Begin by seasoning the diced chicken breast with salt and pepper, then coat it evenly with flour.
2. In a large skillet, heat the olive oil over medium heat, and add the chicken in a single layer.
3. Cook the chicken for about 5-7 minutes, or until golden brown, flipping halfway through.
4. Once cooked, remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, melt the butter and add minced garlic, cooking for about 1 minute until fragrant.
6. Stir in the lemon juice, chicken broth, and capers, bringing the mixture to a simmer.
7. Return the chicken to the skillet and cook for an additional 3-4 minutes, ensuring the chicken is coated in the sauce.
8. Finally, sprinkle with fresh parsley before serving, and enjoy your Garlic Butter Chicken Piccata Bites!
Tips:
- For an extra kick, add a pinch of red pepper flakes to the garlic butter sauce.
- Serve these bites with toothpicks for easy appetizers at parties.
- This recipe pairs excellently with a side of pasta or crusty bread to soak up the delicious sauce.
Creamy Piccata Chicken Meatball Skillet
Indulge in the creamy, tangy flavors of this Creamy Piccata Chicken Meatball Skillet that combines tender chicken meatballs with a luscious lemon and caper sauce.
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped (for garnish)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until well combined.
2. Shape the mixture into meatballs, about 1 inch in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 7-10 minutes. Remove meatballs from skillet and set aside.
4. In the same skillet, pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom.
5. Stir in the heavy cream, capers, and lemon juice, then return the meatballs to the skillet.
6. Reduce heat to low and simmer for about 10-15 minutes, until meatballs are cooked through and the sauce has thickened.
7. Garnish with fresh parsley before serving.
Tips:
- For a spicier kick, add red pepper flakes to the meatball mixture.
- Serve over cooked pasta or rice to soak up the delicious creamy sauce.
- Make the meatballs ahead of time and store them in the fridge for a quick weeknight dinner.
- Adjust the lemon juice to taste, depending on how tangy you prefer your dish.
Zesty Chicken Piccata Meatball Subs
This Zesty Chicken Piccata Meatball Sub recipe is a delightful fusion of tender chicken meatballs and vibrant flavors, making it an irresistible treat for any meal.
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 4 sub rolls
- 1 cup arugula or spinach
- 1/2 cup sliced provolone cheese
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, black pepper, and red pepper flakes. Mix until just combined.
3. Form the mixture into meatballs, approximately 1 inch in diameter.
4. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 6-8 minutes.
5. Pour in the chicken broth, lemon juice, and capers. Bring to a simmer, cover, and cook for an additional 10 minutes, until meatballs are cooked through.
6. While meatballs are cooking, place sub rolls on a baking sheet. Add a slice of provolone cheese to each roll and bake for 5 minutes until cheese is melted and rolls are toasted.
7. Assemble the subs by placing meatballs in the toasted rolls, drizzling with sauce, and topping with arugula or spinach.
Tips:
- For added flavor, mix some lemon zest into the meatball mixture.
- Use whole wheat sub rolls for a healthier alternative.
- These meatballs freeze well; double the recipe and save for later!
- Top with extra Parmesan cheese for an indulgent touch.
Spinach and Feta Chicken Piccata Balls
These Spinach and Feta Chicken Piccata Balls combine savory flavors and a delicious Greek twist, making them a standout dish for any occasion.
Ingredients:
- 1 pound ground chicken
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chicken broth
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a large bowl, combine ground chicken, chopped spinach, feta cheese, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, lemon juice, oregano, salt, and pepper. Mix until well combined.
2. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
3. Form small balls from the chicken mixture, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Heat olive oil in a large skillet over medium heat. Add the chicken balls in batches, cooking until browned on all sides, about 5-7 minutes.
5. Transfer the browned chicken balls to the baking sheet and bake in the preheated oven for an additional 10-12 minutes or until fully cooked.
6. In the same skillet, add chicken broth and bring to a simmer, scraping up any browned bits from the bottom. Cook for 2-3 minutes until slightly reduced.
7. Serve the chicken piccata balls drizzled with the broth and garnish with parsley if desired.
Tips:
- For extra flavor, add a pinch of red pepper flakes to the chicken mixture.
- Serve with a side of pasta or a fresh salad for a complete meal.
- You can make these balls ahead of time and freeze them for later use.
Oven-Baked Chicken Piccata Meatballs
These Oven-Baked Chicken Piccata Meatballs bring together the zesty flavors of lemon, garlic, and capers for a delightful twist on a classic dish.
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 cup lemon juice
- 2 tablespoons capers, rinsed
- 1 tablespoon olive oil
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, salt, pepper, and oregano.
3. Mix until just combined, being careful not to overmix.
4. Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
5. In a small bowl, whisk together the lemon juice, capers, and olive oil. Drizzle this mixture over the meatballs.
6. Bake the meatballs in the preheated oven for 25 minutes or until they are cooked through and golden brown.
7. Serve warm, garnished with additional parsley and lemon wedges if desired.
Tips:
- For extra flavor, let the meatball mixture chill in the refrigerator for about 30 minutes before forming the meatballs.
- Serve these meatballs over pasta, rice, or with a side of fresh vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Spicy Chicken Piccata Meatball Tacos
These Spicy Chicken Piccata Meatball Tacos combine zesty lemon, capers, and tender meatballs for a delightful twist on a classic dish.
Ingredients:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1 tbsp olive oil
- 1 cup chicken broth
- 1/4 cup capers, rinsed and drained
- 2 tbsp lemon juice
- 8 small tortillas
- 1/2 cup fresh parsley, chopped
- 1/2 cup sour cream (optional)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, minced garlic, red pepper flakes, Italian seasoning, salt, black pepper, and egg. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter.
4. Heat olive oil in a large skillet over medium heat. Add meatballs and cook for about 5 minutes, turning occasionally, until browned.
5. Pour in chicken broth and bring to a simmer. Add capers and lemon juice, cooking for an additional 10 minutes until meatballs are cooked through.
6. Warm tortillas in a separate skillet or microwave.
7. Assemble tacos by placing meatballs on tortillas, garnishing with chopped parsley and a dollop of sour cream if desired.
Tips:
- For extra spice, add more red pepper flakes or a diced jalapeño to the meatball mixture.
- These tacos can also be served on a bed of lettuce for a low-carb option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Mediterranean Chicken Piccata Meatball Salad
This Mediterranean Chicken Piccata Meatball Salad combines zesty lemon, briny capers, and fresh herbs for a flavorful and healthy meal that’s sure to impress.
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lemon juice
- 2 tablespoons capers, rinsed and drained
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup olives, pitted and sliced
- 2 tablespoons olive oil
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20 minutes or until cooked through and golden brown.
5. In a small bowl, whisk together lemon juice, capers, and olive oil to make the dressing.
6. In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and olives.
7. Once the meatballs are cooked, add them to the salad bowl and drizzle with the dressing. Toss gently to combine.
8. Serve immediately and enjoy your Mediterranean Chicken Piccata Meatball Salad!
Tips:
- For extra flavor, add some feta cheese on top of the salad before serving.
- If you prefer, you can pan-fry the meatballs instead of baking for a crispier texture.
- Feel free to customize the salad with your favorite vegetables.
Parmesan Crusted Chicken Piccata Meatballs
These Parmesan Crusted Chicken Piccata Meatballs are a delightful twist on classic flavors, combining the rich taste of parmesan, the zest of lemon, and the brightness of capers.
Ingredients:
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon capers, rinsed and chopped
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon lemon zest
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, parsley, lemon juice, salt, pepper, and capers. Mix until well combined.
3. Form the mixture into meatballs, approximately 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Heat olive oil in a large skillet over medium heat. Add the meatballs, cooking them for about 4-5 minutes on each side until golden brown.
5. Once browned, transfer the meatballs back to the baking sheet and bake in the oven for an additional 15 minutes.
6. In the same skillet, add chicken broth and lemon zest. Bring to a simmer, scraping the bottom of the pan to deglaze, then let cook for 5 minutes.
7. Serve the meatballs drizzled with the lemon broth sauce, garnishing with extra parsley if desired.
Tips:
- For extra flavor, let the meatball mixture rest for 30 minutes in the refrigerator before forming.
- You can substitute ground turkey for a leaner option.
- These meatballs are great served over pasta or on top of a salad.
Chicken Piccata Meatball Pasta Bake
This Chicken Piccata Meatball Pasta Bake combines savory chicken meatballs with al dente pasta, bright lemon, and capers for a deliciously comforting meal that’s perfect for any occasion.
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta (penne or rotini)
- 2 cups marinara sauce
- 1/4 cup capers, rinsed and drained
- 1/4 cup fresh lemon juice
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and black pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
4. Bake the meatballs in the preheated oven for about 20 minutes, until cooked through.
5. While the meatballs are baking, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
6. In a large mixing bowl, combine the cooked pasta, marinara sauce, capers, lemon juice, and baked meatballs. Stir until everything is evenly coated.
7. Pour the mixture into a greased baking dish and top with shredded mozzarella cheese.
8. Bake in the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven, sprinkle with fresh parsley, and let cool for a few minutes before serving.
Tips:
- For extra flavor, add some red pepper flakes to the sauce if you like heat.
- Meal prep by making double the meatballs and freezing half for future use.
- Use whole wheat pasta for a healthier option.
Herb-Infused Chicken Piccata Meatballs with Capers
These Herb-Infused Chicken Piccata Meatballs with Capers are a delightful twist on a classic dish, bursting with zesty lemon, aromatic herbs, and the briny flavor of capers.
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon fresh lemon zest
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, basil, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on a lined baking sheet.
4. Drizzle olive oil over the meatballs and bake for 20 minutes, or until cooked through.
5. In a large skillet, combine chicken broth, lemon juice, capers, and lemon zest over medium heat. Bring to a simmer.
6. Once the meatballs are cooked, transfer them to the skillet and simmer for an additional 5 minutes to absorb the flavors.
Tips:
- For extra flavor, sauté the garlic in olive oil before mixing it into the meatball mixture.
- Serve the meatballs over pasta or zucchini noodles for a hearty meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tangy Lemon Chicken Piccata Meatball Sliders
This recipe for Tangy Lemon Chicken Piccata Meatball Sliders combines zesty lemon and savory chicken flavors with a delightful twist, perfect for satisfying any craving.
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, rinsed
- 1/4 cup chopped fresh basil
- 8 slider buns
- 1 cup arugula or spinach
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
4. Remove the meatballs from the skillet and set aside.
5. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer.
6. Return the meatballs to the skillet and simmer in the sauce for an additional 10 minutes, until cooked through.
7. Remove from heat and stir in fresh basil.
8. Serve the meatballs on slider buns with a handful of arugula or spinach.
Tips:
- For extra flavor, let the meatballs marinate in the seasoning mixture for 30 minutes before cooking.
- Serve with extra lemon wedges on the side for those who like an extra tang.
- These sliders can be assembled ahead of time for a quick lunch or dinner option.
