Overhead shot of Chicken Piccata Meatballs over cauliflower rice with green beans makes a mouthwatering meal. Served in a white bowl with fresh parsley.
Gluten Free,  Healthy Choices,  Italian,  Main Course,  Poultry

Chicken Piccata Meatballs Are A Favorite

Chicken Piccata Meatballs are a new favorite.

Huge Meatball Fan.

That’s me.

I’m forever pondering the possibilities.

If you’re ever looking for meatball inspiration check out my favorite recipes here.

Jump to Recipe

My latest classic dish turned into a meatball lovefest are Chicken Piccata Meatballs.

Take all those Chicken Piccata comforting flavors and roll them up into meatball heaven. Enter capers, Parmesan cheese, lemon, garlic, fresh parsley. Oh and then let them bathe in a glorious caper butter wine sauce to soak in even more deliciousness.

Meatball Ingredients

Key ingredient: ground chicken.

Clearly not the most exciting or renowned for flavor.

On its own you could say it’s rather bland and underwhelming. But what it brings to a recipe is a wonderful moist texture and mild taste that begs for big punchy flavor. Welcome capers, lemon zest, garlic and parmesan cheese.

The Process

Combine all the meatball ingredients except the ground chicken, then gently fold in the meat being careful not to overwork the mixture.

Roll into uniform sized meatballs – I was able to get 20 meatballs.

Recipe Note

Recipe Note: I made these meatballs Gluten Free by simply substituting GF Panko Breadcrumbs for traditional in the meatballs and Arrowroot in place of flour in the sauce.

Below is a pic of some of my current pantry staple favorites. Ian’s Gluten Free Panko is fantastic. So much so that we’ve replaced traditional panko in our home with it.

Working in batches, gently brown the meatballs in olive oil and remove to a plate. The meatballs will finish cooking in the sauce before serving.

Because this recipe includes a delicious lemon butter caper wine sauce I recommend serving the Chicken Piccata Meatballs over rice or pasta (I chose cauliflower rice) or with a big hunk of crusty bread.

These Chicken Piccata Meatballs are juicy and bursting with mouthwatering flavors. They’re amazing straight out of the pan or warmed up for lunch the next day!

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All my best,
xo Libby

Overhead shot of Chicken Piccata Meatballs over cauliflower rice with green beans makes a mouthwatering meal. Served in a white bowl with fresh parsley.

Chicken Piccata Meatballs

All those comforting flavors – capers, lemon, garlic, parmesan – rolled into mouthwatering meatballs that are simmered in a delicious caper butter wine sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4


For the Meatballs

  • 1 pound Ground Chicken
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 2 cloves garlic minced
  • 2 Tbl capers chopped
  • 1 Tbl lemon zest
  • 1/2 teaspoon Garlic & Herb Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • olive oil for sauteing

For the Pan Sauce

  • 3 Tbl. butter divided
  • 1 Tbl. Flour or Arrowroot
  • 1/4 cup white wine
  • 1 cup chicken broth
  • 2 Tbl. fresh lemon juice
  • 3 Tbl. capers + 1 Tbl. brine
  • salt & pepper to taste


For the Meatballs

  • Combine all meatball ingredients except ground chicken in a medium bowl. Gently fold in ground chicken until just combined being careful not to overwork mixture.
  • Form mixture into unform sized meatballs, roughly 20. Heat skillet over medium-high heat. Working in batches, saute meatballs in olive oil until golden brown on all sides. Remove from pan.

For the Pan Sauce

  • Melt 1 Tbl. butter in skillet, then dust with 1 Tbl. flour (or Arrowroot), whisk until foamy. Whisk in wine and bring to a simmer, then whisk in chicken broth, lemon juice, capers and return to a gentle simmer. Stir in remaining butter and return meatballs to pan. Simmer 5 minutes to complete cooking.
  • Serve meatballs over rice or pasta or with a hunk of crusty bread. Enjoy!
Keyword Chicken Parmesan, Meatballs


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