recipe

Chicken Piccata Meatballs: the tasty recipe for chicken lemon meatballs

Total time: 30 Min
Difficulty: Low
Serves: 10 people
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Meatballs are a firm favorite among many. And these chicken piccata meatballs are so versatile too. Eat them as an appetizer on their own, enjoy them with spaghetti as an easy main dish, or dip them in your favorite sauce.

The chicken piccata meatballs are easy to make ahead of time and are quick enough so that you can make a large batch for dinner or the freezer. Juicy, tender meatballs are cooked in a creamy, tangy sauce—it’s definitely a crowd pleaser!

To make these yummy meatballs, you only need a handful of ingredients: ground chicken, breadcrumbs, lemon juice, flour, parmesan, and eggs.

Chicken Piccata Meatballs Ingredients

Ground chicken – use lean ground chicken breast or ground chicken thigh.

Egg – the egg act as a binder.

Parmesan – this adds flavor.

Breadcrumbs – help to bind the meatballs, but can also be made without it.

Olive oil – used for frying, it creates a crispy surface and adds flavor.

How To Make Chicken Piccata Meatballs

Make the meatball mixture by combining the chicken, salt, pepper, crumbs, parmesan, parsley, egg, and lemon zest in the mixing bowl. Use your hands to form meatballs.

Fry the meatballs in a small amount of oil, until browned. Add the remaining ingredients and continue to cook until the meatballs are cooked through.

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What To Serve With Chicken Lemon Meatballs

Serve the meatballs with a side of mashed potato, a gravy or a dipping sauce. You can also serve them as a snack or appetizer. Or eat them in a salad.

Use the leftover Chicken Lemon Meatballs to make a sub. Add them to a toasted bun and top with melted cheese.

Chicken Lemon Meatballs Variations

Turn it into a pasta dish by adding spaghetti and marinara sauce.

You can make them more cheesy, by adding a small block of cheese in the center of the meatball.

Alternative fillings for the meatballs include: basil pesto, sundried tomato paste, or edam cheese.

Edam cheese – this will make the stretchy, cheesy filling.

If you want gluten-free Chicken Lemon Meatballs, look out for gluten-free breadcrumbs, you will find this in specialty health stores.

Tips

To make sure that all the meatballs are equally sized, use an ice cream scoop.

To bake the meatballs in the oven, place them on a baking sheet, drizzle with oil and bake at 375°F.

To make Chicken Lemon Meatballs in a crockpot, place the meatballs with the sauce in the crockpot and simmer on low for an hour. They can also be made in an Instant Pot, which saves a lot of time!

To make the Chicken Lemon Meatballs in an Airfryer, place them in the air fryer basket (without touching) and cook at 400°F for about 5-6 minutes until browned. Flip and continue to air fry 5-6 more minutes, until browned and the internal temperature is more than 165°F.

Don’t overmix the ground chicken and seasoning. This will result in tough meatballs.

Keep an eye on the meatballs as they cook. Once the internal temperature reaches 165°F, they are ready to eat. Overcooking them will result in dry meatballs.

How To Store Chicken Piccata Meatballs

The meatballs will keep well in the fridge for up to 4 days.

These meatballs are also perfect for the freezer. Simply place the cooked and cooled meatballs in a sealable plastic bag and store them in the freezer for up to 3 months. Thaw in the fridge and reheat in the oven or microwave.

The uncooked meatballs can also be frozen. Place the meatballs on a baking tray and place them in the freezer. Once frozen, transfer them to an airtight container and store for up to 3 months.

Ingredients
ground chicken
650 g
Breadcrumbs
350 g (3 cups)
Lemon juice
Pepper to taste
Parmesan
80 g (1/3 cup)
Egg
1
salt
10 g (2 tsp)
Lemon zest
Flour
50 g (2/5 cup)
Water
Parsley
Olive oil

Instructions 

Add ground chicken, salt, pepper, crumbs, parmesan, parsley, egg, and lemon zest to the mixing bowl.

Knead the mixture well.

Coat your hands with oil and make meatballs.

Roll them in flour and fry.

Add water and lemon juice. Then grate the lemon zest, add salt and rosemary sprigs. Cook until the meatballs are ready.

Serve and enjoy!

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