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A new twist on the classic chicken piccata! These Chicken Piccata Meatballs are made with ground chicken and simmer in a delicious lemon butter sauce. Serve this dish over pasta, quinoa, or with crusty bread on the side.
Oh sweet golden glory!
Chicken piccata meatballs are a REAL thing.
They’re tender, Italian-inspired, seared chicken meatballs rolling around in a creamy, buttery lemon sauce speckled with capers and sprinkled with parsley to finish. The garlic is there. The meatballs are melt-in-your-mouth delicious. But for real though, that sauce. There may have been a moment (or two) of weakness where I slurped it with a spoon, straight from the skillet because it’s LEMON BUTTER sauce, and it’s so gosh darn good. But then there was also a moment when I went in with a wedge of crust bread. 🤷🏻♀️
Can you tell I’m still trying to cling to the last of winter comfort food while progressively venturing into springtime flavors? Is it blatantly obvious, I can’t make up my mind at this point? These chicken piccata meatballs are exactly that. Bright, beautiful flavors that are balanced.
Warm and comforting like a hearty winter meal should be.
Chicken Piccata Meatballs Video:
Holy guacamole! I’ve shared a ton of meatball recipes with you guys over the last 10 years.
And I have to say, you guys have a place in your heart for chicken meatballs the way I do. Especially thefirecracker meatballs! They’re always popular around Super Bowl time! A little sumthin’ for winter (try theSwedish meatballs) and then some for spring, like these chicken piccata meatballs. Before you know it, there’s a meatball recipe for every month out of the year.
And these are extra special because I can serve them over egg noodles for when I want a real weekend treat or with a side salad for days when I’m watching the carbohydrates.
And basically, what I’m trying to get at is that chicken piccata meatballs are the new way to eat chicken piccata. Listen, I don’t know about you, but I’ve always hated dredging chicken cutlets in flour. One, because who has the time to make cutlets and two, because I hate dredging things in flour. Yes, the prep time might be a bit longer on this recipe, but they’re also 1000% more delicious.
Seared tender meatballs in golden sunshine sauce.
The base for today’s chicken piccata meatball recipe is my go-to chicken meatball recipe I’ve been using for years. I’ll tweak it a little here and there to suit the flavors in the sauce.
What do you need to make chicken piccata meatballs?
- Ground chicken:I like to use ground chicken breast for this recipe, but ground chicken thighs would definitely produce juicier results if you’re a ground chicken thigh person. You could also use ground turkey instead.
- Panko breadcrumbs:we’ll use the panic in the meatball portion of this recipe to help bind the ground meat and to absorb any excess moisture from the protein.
- Parmesan cheese:parmesan plays a two part role, the first is that it flavors the meatballs. The second, it helps absorb any excess moisture.
- Large Egg:Another binding ingredient for the meatballs.
- Garlic Cloves:we’ll use garlic in both the meatballs and the sauce portion of the recipe.
- Seasonings:you’ll need some kosher salt and black pepper to flavor the meatballs.
- Low-sodium chicken broth:this makes the base of this piccata sauce.
- All-purpose flour:aids in thickening the sauce.
- Lemons:we’ll need lemon zest for the meatballs and lemon juice to use in the piccata sauce.
- Capers:adds that tart punch that piccata in known for.
- Butter:helps thicken and add richness to the sauce.
How to make chicken piccata meatballs:
- Start with the meatballs.Add the ingredients to a large mixing bowl and fluff the meat with a fork until the ingredients are evenly combined. Roll the meatballs into balls.
- Sear them off.Add a couple tablespoons of olive oil to a large skillet over medium heat. Add the meatballs in a single layer and cook them in batches. Overcrowding the pan will result in the meatballs steaming rather than searing. Don’t worry about cooking the meatballs all the way through, we’ll just browning them for right now. These will finish cooking in the piccata sauce. Which will allow them o soak up the lemon butterflavor. Once the meatballs are done, remove them to a plate. If you’re worried about the amount of oil in the meatballs, you can remove them to a plate lined with a paper towel.
- Make the sauce.Add a tbsp of butter to the skillet and allow the garlic to cook in the butter. Stir as needed to keep the garlic from burning. Then whisk in the flour. You want the flour to cook in the butter to get rid of the raw taste. Then slowly drizzle in the chicken broth with one hand as you whisk. Add the brine from the capers and lemon juice before you let the sauce gain a simmer. You want the meatballs to cook in a the sauce for a few minutes. Lower the heat and add the remaining butter. Add it in slowly. Follow these instructions carefully. Adding in cold butter to the warm sauce allows it to emulsify and thicken the sauce. This is a chefs secret to getting the best, restaurant quality sauce. Serve with chopped parsley sprinkled on top.
Recipe Tips and Tricks:
Tender meatballs every time
Combine everything but the meat in a bowl first so you can ensure even mixing without overworking the meat. Once you add the meat, mix until it’s just combined. The texture is so much better when you take an extra minute to do it right.
Perfectly portions chicken meatballs
Once you’ve made the meatball mixture, just divide them into 20-22 portions. I use a mediumcookie scoopso that all the meatballs are the same size. This also cuts out the guesswork because they cook in the same amount of time.
Storing leftovers
Keep any leftover chicken piccata meatballs in an airtight container for 3-4 days. You can also freeze the meatballs in an airtight container for roughly 2 months.
Serving suggestions.
These would be delicious with an orzo risotto or some cheddar mashed potatoes. Roasted garlic mashed potatoes with asiago are another great options.
If you like this recipe, you might also like:
- Fancy but Easy Salmon Piccata
- Greek Chicken Meatballs in Lemon Cream Sauce
- Comforting French Onion Chicken Meatballs
- Seriously Amazing Swedish Meatballs in Brown Gravy
- Mini Moroccan Meatballs Couscous Soup
Yield: serves 6-7
Rustic Chicken Piccata Meatballs
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
A new twist on the classic chicken piccata! These Chicken Piccata Meatballs are made with ground chicken and simmer in a delicious lemon butter sauce. Serve this dish over pasta, quinoa, or with crusty bread on the side.
Ingredients
Meatballs:
- 1/4 cup grated parmesan
- 4 cloves minced garlic
- 1 tablespoon lemon zest
- 3/4 cup panko breadcrumbs
- 1 large egg
- 1/3 cup chopped parsley (plus more)
- 1 1/4 pounds ground chicken (or turkey)
- 1 teaspoon salt + 1/2 teaspoon pepp
Sauce:
- 4 tablespoons cold butter, cubed
- 3 cloves minced garlic
- 1 tablespoon all-purpose flour (scant)
- 1 1/2 cups low sodium chicken broth
- 1/4 cup capers (plus 2 tsp caper brine)
- 1/4 cup fresh lemon juice
Instructions
- MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don't overwork the meat. Roll into 20-22 meatballs using a cookie scoop (affiliate link)or about 1 1/2 tablespoons each.
- SEAR:Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We'll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
- SAUCE: Add 1 tablespoonof butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further. Serve with additional chopped parsley on top if desired.
Notes
- The sauce will thicken as it sits so I'd advise keeping a little additional broth on hand if you don't plan on serving this right away. Serve over egg noodles, zoodles, quinoa, rice, or with crusty bread!
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By Diet Chicken Comfort Foods Dinner Fall Favorites Under 500 caloriescapers chicken chicken broth chicken piccata garlic lemon juice meatballs meatballs and spaghetti parsley spaghetti and meatballs
originally published on Feb 22, 2018 (last updated Oct 11, 2023)
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98 comments on “Rustic Chicken Piccata Meatballs”
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Dea — Reply
Came out fantastic. Only things I did different was to deep-fry the meatballs (after freezing for 30 in deep freeze) and only cooking my x-wide egg noodles for 7 minutes and finishing them in the piccata so they soaked up that wonderful flavor!
Thank you, this was a winner.5
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Licia — Reply
Made them two nights ago and they were as delicious as I knew they would be. Always looking for a new way to have chicken in the daily routine. The hunny loved them so much he asked me to make them for the guys as a snack. I plan to try them as an appetizer by making the balls a little smaller like a swedish meatball so they can eat them with tooth picks. Will let you know how it comes out. Its the flavor ladies and gents, just absolutely delightful!
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Licia — Reply
I have shared this recipe with 2 of my best friends and they agree it is fantastic! The flavors are amazing and they are so easy to make. I am leaving a second comment because when I made them for the buys as a snack, I added some slightly browned pine nuts just for a twist since I was serving as appetizers. I also doubled it to make more…WOW. You have such wonderful recipes thank you so very much.
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Lisa Kessler — Reply
I found this recipe by accident. I was looking for a recipe with spring peas and cous cous which I found on this site. One of my boyfriend’s favorite meals that I make him is chicken piccata. When I saw that this recipe used the same ingredients except ground chicken instead of chicken breasts I decided to try it. I followed the directions exactly except I used unsalted butter and I skipped the caper brine. Just the brine not the capers. It was so delicious and looked just like the recipe photo! It has replaced my chicken piccata recipe! My boyfriend asked me what was I going to do with the leftovers. This is a man who never eats leftovers! He also asked me if I can make a batch and freeze them! I served them over brown rice. I will try the peas & cous cous next.
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Rae — Reply
Family loved it. They almost liked it better as leftovers as the flavors built in the meatballs.
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Lisa — Reply
Made these tonight. They were fabulous.
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Mary Legallet — Reply
I absolutely loved these. The only change I made was to substitute basil for the parsley, both in the meatball and sprinkled on top. The sauce was delicious. I can’t wait for the leftovers tomorrow.
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Lori — Reply
Absolutely loved this dish! Such a creative interpretation of chicken piccata. I made them a week ahead, froze them in their precooked state, thawed them overnight in the fridge the day before I pan seared them and made the sauce. I finished them in a 350 degree oven, in a covered casserole dish, in their sauce. Such a flavorful dish. Highly recommended. Perhaps the only change I would make would be to thicken the sauce with less butter next time, but my sense is that seeming excess has more to do with my final cooking method rather than the recipe.
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Sara — Reply
This recipe quickly became a favorite in my house. I’ve made it 6 or 7 times. Usually I serve it with half spaghetti/half zoodles, but last night I tossed steamed broccoli through the sauce and hubby said it was the best brocolli he had ever had.
Appreciate the tip on mixing the i ingredients.
Thanks for being such a consistent source of yummy, easy recipes!
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LC — Reply
I cannot tell you what a big hit this was with my family! My daughter asked for leftovers as her snack when she got home today. It was delicious! Wonderful recipe, thank you!
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Kristin — Reply
Love this recipe. Have made us multiple times and it doesn’t disappoint!
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Erin — Reply
This was absolutely fabulous! Always looking for a great new recipe! Just had dinner and my husband and I are already arguing over who gets the leftovers for lunch tomorrow!
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Jane Ruggiero — Reply
I am going to make this because I love chicken piccata, but will lessen the broth by 1/4 cup and use 1/4 cup white wine.
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Deb — Reply
Hi- I am making the piccata chicken meatball recipe and was scrolling thru the directions and noticed the pic you have of the ingredients in the bowl for the meatball before adding the chicken…there is a dried ingredient next to the salt and pepper. I rechecked the recipe to make sure I didn’t leave anything out and couldn’t findwhat that might be. Let me know if that was something I was suppose to add. They are simmering now and smell wonderful. Thanks!
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Michele R Dittig — Reply
OhMyGod!!! This recipe is amazing! I just threw them together a moment ago as a trial for a dinner party I’m hosting. I literally just ate the entire prepared portion!!!! I’m using them as an appetizer with grilled garlic toast to suck up every bit of yumminess. As an appetizer and because I’m lazy, I did everything in a cast iron pan. Sauteed meatballs, exact ingredients, then combined exact sauce ingredients together with more flour for thicker sauce and poured over meatballs and simmered in the same skillet. If you are a chicken piccatta fan, this recipe is a MUST HAVE!! Thank you for sharing.
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ellen — Reply
Would it make a difference if I leave out the capers? Not a fan of capers… Thanks.
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Marzia — Reply
You can leave them out if you’d like!
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Linda Edmundson — Reply
I’ll be making this tomorrow, it sounds terrific. One small quibble, though: why do we refer to the Italian cheese with a French word “Parmesan,” when the actual name is Parmiggiano? Of course, it’s not just in this recipe, but all over the place. It just makes no sense to me. I know parmesan is in common usage, but it’s inaccurate.
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Donna — Reply
I don’t understand why people have to post these types of comments. Parmesan is also the English translation of parmigiano (which, incidentally, you misspelled). This recipe is written in English, so the English word is used. Do you also want her to use “pollo” instead of “chicken”, “aglio” instead of “garlic” or “limone” instead of “lemon”? If so, then you should have said “formaggio Italiano” and “mot français” in your comment. Your “small quibble” is unnecessary and unkind. Marzia, your recipe sounds amazing, exactly as written. I can’t wait to try it!
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kathleen — Reply
I agree…..people nitpick over everything….
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Lisa Odom — Reply
Absolutely delicious! I followed the recipe exactly, which I don’t normally do! It was great! My whole family loved it!
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Joann — Reply
Made this today for Sunday dinner. I wanted to take a pic but it was to good to stop eating. I doubled the meatballs and froze half for another time. I served it on a bed of zucchini noodles. Definitely a keeper! Thank you!
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monica johnson — Reply
Made these a couple of nights ago minus the capers/brine and sub dried parsley. Amazing! The sauce is so good. We ate it on egg noodles. My hubby made sure to tell me 3 different times that this recipe was a keeper!
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Vicki — Reply
Not only has this become one of my go-to dinners, but it also makes amazing leftovers for “luxurious” desk lunches at the office. Thank you!
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Kay — Reply
I made this for my husband and me. It was delicious and I am excited to make it soon for company.
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Joann — Reply
The first time I saw this recipe I knew it was a keeper. The first time I doubled it, freezing half (uncooked) for a later date. I paired them with zucchini noodles…delicious. The second time I took the raw meatballs out of the freezer and cooked them from frozen following the recipe. That time I served them as an app. They were a huge hit. Tonight I quadruple the recipe serving 50 for dinner and freezing 100?. They will come in so handy ‘this holiday season. I either have 2 dinners or apps on the fly. Thank you! Thank you!❤️
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Marzia — Reply
What a great idea! And thank you for letting me know the meatballs freeze well, I’m sure others will appreciate this info as well 🙂
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Sarah — Reply
These are delicious! I have made this recipe a number of times without changing anything. Equally good with spaghetti or spaghetti squash.
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EG Achorn — Reply
Do you have the nutritional breakdown for this recipe? My one concern is the amount of the butter. Can’t wait to try it, but I may just have my portion with very little sauce.
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Angela — Reply
I am here trying to find the same!
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Julia Hammond — Reply
These are delish! Saved this page straight to my desktop! Thank you!!!
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Nancy Dunn — Reply
Wow these were really good but not nearly enough sauce for the number of meatballs especially if you’re having this over pasta. Next time I will definitely double the sauce while keeping butter to 4 tbs.
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Lisa — Reply
Great recipe, I am a huge fan of chicken Picatta! I have been boiling orzo pasta in chicken broth or stock 2 cups stock or broth, 1 cup water and 1.5c orzo. (Estimate you can use more or less of each I uaually use what is left in a carton of the broth/stock) The liquid is absorbed by the pasta and makes a nice side for this dish and you can add some parmesan to add extra yum . I usually use unsalted or low salt stock/broth and add salt to taste.
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Jayna — Reply
My husband makes me make this for him at least a few times a month! This is a great party idea as well because you can make it in a large tray, freeze immediately and then bake when youre ready to serve guests. tastes even better the next day.
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barb — Reply
hi..came across ur comment…how can you make ahead??beginner cook so not sure but i def want to do it ahead..hope u see this!!
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TwirlyGirly — Reply
This is a fabulous dish!
I have three suggestions:
1). Buy an electric meat grinder. In my area, ground chicken is 4.99/lb. but I can buy boneless/skinless chicken breasts and thighs on sale for 1.99 or less on sale. The meatballs taste best using a combo of light & dark meat; the preground chicken is only white. I purchased a Gourmia GMG525 on Amazon for 50.00 and it will pay for itself in just 3 months grinding the chicken for this recipe!2). Use a #10 cookie scoop to portion the mixture onto a wax paper lined cookie sheet. Refrigerate for one hour. This will firm up the mixture and then when you pick up each portion to roll it into a nice ball it won’t stick to your hands! (The balls also will stay more round when you brown them).
3). I like to use a vegetable peeler to remove just the yellow part of the skin of a second lemon in vertical strips. Then I stack 3-4 strips at a time and cut them into julienne strips about 1/8″ wide. I add these to the sauce to give it a nice, bright, lemon flavor (in addition to the lemon juice in the recipe). Those thin yellow strips look pretty, too!
GREAT RECIPE!!!!
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Vera — Reply
Fantastic! I made them exactly as is and I couldn’t be happier. I took the advice from TwirlyGirly and chilled the meatball mixture before forming them, and I think it definitely helped to keep their shape when cooking. I served the meatballs over some penne.
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Sarah — Reply
Wow! These were so delicious. To make it even easier, I did the meatballs in my air fryer for 8 min at 390. I used a cookie scoop to portion them so they cooked evenly.
Thank you for yet another 5 star recipe!
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Kai — Reply
These were fantastic! Everybody loved them. The sauce is crazy good – glad I doubled it!
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See AlsoItalian Potato Salad -
Tiffany — Reply
My family loved this. Followed the recipe exactly except I didn’t get fresh parsley, used a reduced amount of dried parsley. Paired it with linguini. Delicious. Thank you for the recipe.
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Huda Nasir — Reply
Hi,
Your recipes look amazing. Wanna try this but what to alternate for capers? I don’t know if they’re readily available in my part of the world.-
Marzia — Reply
You can use a few green olives that you just chop up finely or you can simply omit them from the recipe 🙂
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Amy Davidson — Reply
A great, yummy recipe! I actually used half the chicken broth and substituted the other half with white wine and it added a great flavor. Served it over whole wheat noodles for a hearty, healthy dinner. It made a good amount of sauce too, and I didn’t feel the need to double it like in most recipes.
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Marzia — Reply
So glad to hear it was enjoyed Amy, and I love how you made it your own! Thank you for taking the time to come back and comment 🙂
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Kandy — Reply
Absolutely delicious! We had it a couple of weeks ago and my husband already wanted it again! Great recommendation! It’s easy to make a double batch of meatballs and freeze, so I now have a stash waiting for our next time.
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Marzia — Reply
So glad to hear this was a hit for y’all! Love that you doubled up on the meatball mixture for another round, Kandy!
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Rosa — Reply
What/how can I sub out the cheese since I’m allergic?
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Marzia — Reply
Hi Rosa! I’m so glad to hear you’d like to give this recipe a try! You can sub the parmesan with 1 additional tablespoon of breadcrumbs. I would start with 1 and see if the meatballs hold their shape, they should, but if not, just add another tablespoon!
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Marci — Reply
Made this last night because my family loves the piccata flavor combo. We all loved it! It’s being added to our collection of faves. We also talked about how great the sauce would be on fish or chicken thighs, pasta, rice … slurped from a bowl! Totally love it.
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Marzia — Reply
Hi Marci! I’m so happy to hear it was a hit! and yes – LOVE the idea of using htat sauce on pasta, or even fish! Appreciate you taking the time to come back and leaving a comment 🙂
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Jess Carson — Reply
Can I substitute gluten free flour?
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MJ — Reply
Can I bake the meatballs and finish in the sauce? How long and what temp?
Thank you
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Marzia — Reply
Hi there! I’m so glad you wanted to give this recipe a try. Unfortunately, I’ve never tried baking the meatballs for this recipe so I’m not entirely sure if they’ll bake properly. If you’d like to try anyway, I’d suggest following the baking instructions here. You’ll have to check for doneness since these meatballs are a smaller size. Hope you enjoy the chicken piccata meatballs!
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Rachel — Reply
Absolutely delicious! I served with some asparagus which pairs perfectly with the sauce. I did add a few extra herbs to the meatballs (thyme, oregano, marjoram) but otherwise followed the recipe as written.
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Marzia — Reply
Hi Rachel! So glad you enjoyed the meatballs. Bet the sauce was delicious over asparagus! Appreciate you taking the time to leave a comment!
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terri-lyn — Reply
SO DELICIOUS!! I am NOT a good cook, and they still came out amazing. Thank you for this great recipe! Did everything as shared except added chopped sundried tomatoes and fresh thyme to the meatballs. Soooo yummy!!! My hubby was impressed (he is definitely the chef so thats a big deal!).
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Marzia — Reply
Your additions sound delicious, Terri-lyn! Thanks for sharing 🙂
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Gladysel Meléndez — Reply
Sooo good and very easy,thank you!!!
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Marzia — Reply
Happy to hear it was enjoyed 🙂
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Nicole — Reply
Any recommendations on a cheese substitute. Went dairy free a little Iver a year ago
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Marzia — Reply
Hi Nicole! You could try using dairy-free parmesan cheese that will give you the same flavor for these meatballs. It’s available at stores such as Whole Foods and Sprouts.
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Bethany — Reply
I know this is kind of a late comment, but my daughter is lactose intolerant and I just left the cheese out entirely. I honestly didn’t miss it at all! These meatballs were absolutely delicious!
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Andi — Reply
I enjoyed this recipe but I wish you had nutritional info and serving sizes on your recipes. I’m on a foodplan and it would be great to know! It would also help in planning how to fit these great recipes into my daily totals. Just an idea
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Marzia — Reply
Hi Andi! I’m glad you’ve enjoyed this recipe! Unfortunately, we no longer provide nutritional info for recipes. We have done so in the past, and readers were quick to point out there are inconsistencies from what we displayed and what they calculated. For this reason, I suggest popping in the URL of this page into a nutrition calculator such as this one and then customizing it with the brand(s) of ingredients you’ve used to prepare the recipe. That way, you’ll get the most accurate info! Hope that helps 🙂
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Marzia — Reply
Love hearing that! So glad they were a hit for you, Megan!
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Lucy — Reply
These were amazing! The flavors were exceptional and they were so simple to make. I only had ground turkey so I used that and they were delicious. Had a few left over and they sat in the juices overnight and we steamed them in the Instant Pot for lunch the next day…and they may have tasted even better! Will be making these time and time again. Thank you!
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Mary — Reply
This is an amazing recipe. Chicken balls are so tender. Love the zesty sauce. I made more sauce just because we like it that way. Added a little milk to the chicken mixture because it adds moisture. Easy delicious recipe
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dayle — Reply
What a treat. I served these over parmesian grits with a side of steamed baby spinach.
I did double the sauce and it was fantastic with the spinach and the grits.
A flavor packed dinner, and it was easy.
Thanks!!
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Michele — Reply
Yes tonight and it was delicious. I served over noodles with broccoli on the side. Bon appetite.
3.5
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Jeannie Markech — Reply
This was EXCELLENT! I doubled the recipe, and Keto-ized the meatballs (Almond flour, in place of breadcrumbs). The flavor was outstanding! Thank you for a delicious recipe I will definitely be making again!
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Judy — Reply
These were delicious! The meatballs were so tender and full of flavor. Served over Egg Noodles and Vegetables. Thanks for the tip on mixing up the meatballs!
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Kelly Mirabella — Reply
Seriously amazing. This is a household favorite among my little girls and my husband! Easy to make too. I serve over wild rice.
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Pierie — Reply
I made this as directed, opting for 1/2 chicken, 1/2 turkey and it turned out great. I will make it again but will definitely double the sauce. Because it’s so delicious. Loved having the flavour of a nice tangy picatta without the preparation hassle.
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Rachel B. Fabrizi — Reply
I wish you had put the nutritional content in the recipe. Going to still make it, but disappointed that I don’t have all the info form this recipe.
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Martha Mapp — Reply
great recipe! Definitely a keeper.
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Bob k — Reply
Made this yesterday
Served over creamy polenta.
Fantastic! -
Nicole — Reply
I bake the meatballs, and it is wonderful! I also leave out the parm. I bake at 400° for 20 mins , then simmer in a sauce of 2c water, 4tsp chicken better than bullion , 1/4c capers, 1 squeezed lemon, 1tbs corn starch, 1 small bottle of white wine, 1 tea cage of rosemary, 1 bunch green onions, and 1 pack of chopped mushrooms. SO GOOD!!
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MMI — Reply
Looks Delish and I plan on making this tonight…Is there enough sauce? Did any one double the sauce to put over or orzo or pasta?
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Mary — Reply
Great recipe. Absolutely love the sauce and make extra. I have made this recipe at least five times. So easy and delicious. Make extra sauce!
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Donna — Reply
Absolutely delicious! Have made this several times now.
4.5
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Ann Davis-Rowe — Reply
So fun! My husband’s coworkers were jealous of his leftovers for lunch. We served over spaghetti squash and some sautéed mushrooms and zucchini that needed to be used up.
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David — Reply
Made this last night for dinner. Family loved it and we will make again.
4
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Alex — Reply
Can’t wait to try! Can I replace parsley with basil?
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Amy — Reply
These are fabulous. I double the recipe as my friends turn into hungry beasts whenever I make this. Definitely a keeper.
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Sarah — Reply
These were INCREDIBLE. I am not a huge meatball person but I have been scouring the internet for new recipes for dinners and came across this and thought it might be worth a try. My husband and I absolutely loved them and both agreed it would be a staple for future dinners! 10/10.
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Heidi — Reply
Made this for a church Italian dinner potluck and it was delicious! Will be making it again!
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Janine — Reply
Can you use ground turkey and if so any adjustments to be made?
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Christine — Reply
Made with ravioli and was delicious! I love lemon so added an additional squeeze to the pasta, meatballs, and sauce, really help with the richness of the sauce. Will definitely make again!
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Shannon — Reply
This was a 10 out of 10 at my household, followed everything except the capers, as most my family don’t like. I did double the sauce and glad I did! I love finding new meals for the rotation….this was a hit! Thank you
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Susan — Reply
Did you once have instructions for cooking the meatballs in the oven? I don’t remember pan searing them. I thought I baked them, then froze them so all I had to do was defrost them then add as many as I wanted for the evening to the piccata sauce. Am I crazy?
It’s been a while since I made these, and remember loving them. Planning to make them for guests, and hoping to streamline the time I’m in the kitchen by having the meatballs done ahead of time.
Thanks.
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Marzia — Reply
Hi Susan! I’m glad you’ve made and enjoyed this recipe! I haven’t tested the meatballs in the oven, but readers have mentioned doing this. Perhaps you’ve used one of their instructions in the past. To find it quickly, I’d suggest searching for the word ‘oven’ on this page via the ‘find’ command. It should pop right up.
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Sandra Hauser — Reply
I make these regularly ~ so flavorful and delicious!
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val — Reply
I must admit I hardly ever comment on a recipe online whether it’s good or bad but have made an exception with this one! I had friends over for lunch and decided to make the meatballs. My friends husband is a real meat and potato guy. The meatballs were fantastic, in fact my friend was asking for the recipe as soon as she had a bite. This was a perfect dish for lunch with some mash and steamed veg. I made it again a few days later and froze portions so we can have them for dinner at a later date. Made the recipe exactly as it was written. A winner!
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Jamie — Reply
I love this recipe and have made it multiple times to rave reviews of my fam.
Only change would be to reduce the salt in the meatballs by at least half. It’s a pretty small amount of meat for 1 tsp of salt and comes out too salty.
Try this with orzo pasta – my favorite side with the meatballs so far!
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Chris Collins — Reply
Can you provide an approximate calorie count on the chicken piccata meatballs?
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Barbara — Reply
I rarely comment on recipes – I made these according to the recipe – not changes; no substitutions and it was absolutely fabulous.
This is going into the rotation.
Thank you for the wonderful recipe!3.5
