Introduction
Parmesan Chicken Piccata Meatballs are a delightful twist on the classic Italian-American dish chicken piccata. Traditionally, chicken piccata features thin chicken cutlets pan-seared and served in a bright, lemony butter and caper sauce. In this variation, the dish is transformed into tender, juicy meatballs enriched with Parmesan cheese and fresh herbs, then simmered in a silky lemon-butter sauce. The result is comfort food with a gourmet touch—perfect for family dinners or entertaining guests.
Ingredients
For the Meatballs:
1 lb (450 g) ground chicken
½ cup grated Parmesan cheese
½ cup breadcrumbs (panko or Italian-style)
1 large egg
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp lemon zest
1 tsp salt
½ tsp black pepper
1 tbsp olive oil (for searing)
For the Piccata Sauce:
3 tbsp unsalted butter, divided
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken broth (low sodium)
½ cup dry white wine (or more broth)
¼ cup fresh lemon juice
2 tbsp capers, rinsed and drained
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Optional for Serving:
Cooked pasta, rice, or crusty bread
Extra grated Parmesan cheese
Lemon slices for garnish
Instructions & Methods
Step 1: Prepare the Meatballs
In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, lemon zest, salt, and pepper.
Mix gently until just combined (avoid over-mixing, which makes meatballs dense).
Roll the mixture into small meatballs, about 1–1.5 inches in diameter.
Step 2: Cook the Meatballs
Heat olive oil in a large skillet over medium heat.
Add meatballs in batches, searing until golden brown on all sides (they don’t need to be fully cooked through yet).
Remove meatballs from the pan and set aside.
Step 3: Make the Sauce
In the same skillet, melt 2 tbsp butter with olive oil.
Add garlic and sauté for 1 minute until fragrant.
Deglaze the pan with white wine, scraping up brown bits for extra flavor.
Stir in chicken broth, lemon juice, and capers. Simmer for 5 minutes.
Step 4: Finish the Dish
Return meatballs to the skillet, cover, and simmer for 8–10 minutes, until meatballs are cooked through (internal temperature: 165°F / 74°C).
Stir in remaining butter for a silky finish.
Taste and adjust seasoning with salt and pepper.
Step 5: Serve
Sprinkle with fresh parsley and extra Parmesan.
Serve over pasta, rice, or with crusty bread to soak up the sauce.
History
The original chicken piccata traces back to Italy but became especially popular in the United States, where Italian immigrants adapted it to local tastes. The name “piccata” refers to food being “pounded flat” and cooked quickly with lemon and butter. Transforming this into meatballs is a modern American innovation, combining two beloved comfort foods—meatballs and piccata—into one dish. It maintains the tangy, buttery flavors of the classic while offering a heartier, bite-sized format