Creamy Lemon Chicken Piccata MEATBALLS!

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Creamy Lemon Chicken Piccata Meatballs are outrageously good! The sauce is luscious and creamy but not too rich, with the subtle zing of lemon and pops of capers providing a beautiful freshness. Combined with plump juicy chicken meatballs, this gives the classic chicken piccata a serious run for its money!

Creamy Lemon Chicken Piccata Meatballs is outrageously good! The sauce is luscious and creamy but not too rich, with the subtle zing of lemon and pops of capers providing a beautiful freshness. Combined with plump juicy chicken meatballs, this gives the classic chicken piccata a serious run for its money!

I love putting creative spins on favorites, and this is my creamy meatball version of the classic Chicken Piccata. And I have a theory that everything is better in a mini form…and in meatball form. :-)

This idea came to me one evening as I stared at a packet of ground chicken and was completely uninspired. This “happens” to food bloggers all the time. When you’ve been cooking all day on the job, it comes to dinner time and all the creative juices have been sucked out of you.

My fruit bowl was dismally scant, and the only thing of any interest in it was a lemon.

And that’s all it took.

Just a lemon. Well, and some cream. :-) But it was that single lemon that inspired this recipe!

Creamy Lemon Chicken Piccata Meatballs is outrageously good! The sauce is luscious and creamy but not too rich, with the subtle zing of lemon and pops of capers providing a beautiful freshness. Combined with plump juicy chicken meatballs, this gives the classic chicken piccata a serious run for its money!

I love that this recipe is made with pantry staples. Though cream may not be a pantry staple to some – and it’s not for me – the beauty of this recipe is that it’s still super made with milk.

YES you can make this with just milk, no cream. :-) It’s healthier and still super tasty, the sauce just isn’t as rich.

Creamy Lemon Chicken Piccata Meatballs is outrageously good! The sauce is luscious and creamy but not too rich, with the subtle zing of lemon and pops of capers providing a beautiful freshness. Combined with plump juicy chicken meatballs, this gives the classic chicken piccata a serious run for its money!

The base recipe I’m sharing today is made with cream, though I’ve shared my tips for making this with milk in the notes. And yes, this sauce is a bit indulgent. But that lemon…that fresh burst of lemon is everything! The flavour of this sauce is going to blow you away. :-)

I call this a Creamy Lemon Chicken Piccata Meatballs because I happened to have capers on that evening I made it. I really like the extra pops of freshness they bring to the sauce. But you can totally skip it, it’s not essential.

This recipe makes plenty of sauce, ideal for tossing through pasta. DELICIOUS!!!

Creamy Lemon Chicken Piccata Meatballs is outrageously good! The sauce is luscious and creamy but not too rich, with the subtle zing of lemon and pops of capers providing a beautiful freshness. Combined with plump juicy chicken meatballs, this gives the classic chicken piccata a serious run for its money!

I use chicken for the meatballs in this recipe but it’s also great with turkey meatballs.

Creamy Lemon Chicken Piccata MEATBALLS!

A creamy meatball version of the classic Chicken Piccata! The sauce is so good, you’ll want it on tap!

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Ingredients:

Meatballs

  • 1 pound ground chicken
  • 1 egg
  • 3/4 cup breadcrumbs
  • 2 garlic cloves , minced
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated parmesan cheese
  • Salt and pepper

Sauce

  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1 tbsp all purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 – 1/3 cup lemon juice (adjust to taste)
  • 1/4 cup capers , drained
  • Salt and pepper

Directions:

  1. Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.
  2. Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
  3. Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.
  4. Wipe skillet clean with paper towel. Reduce heat to medium.
  5. Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.
  6. Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
  7. Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!

Notes:

  1. To make this with milk instead of cream, just add an extra 1 tablespoon of flour into the butter, plus add 2 tablespoons of grated parmesan into the sauce. This will thicken the sauce nicely, it will taste fantastic and is a healthier option!

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Creamy Lemon Chicken Piccata Meatballs are outrageously good! The sauce is luscious and creamy but not too rich, with the subtle zing of lemon and pops of capers providing a beautiful freshness. Combined with plump juicy chicken meatballs, this gives the classic chicken piccata a serious run for its money!
Creamy Lemon Chicken Piccata Meatballs are outrageously good! The sauce is luscious and creamy but not too rich, with the subtle zing of lemon and pops of capers providing a beautiful freshness. Combined with plump juicy chicken meatballs, this gives the classic chicken piccata a serious run for its money!

How to Make Creamy Lemon Chicken Piccata MEATBALLS!

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Nagi

Nagi is the voice, cook and photographer behind RecipeTin Eats, [Australia’s top food blog]. She believes that anyone can make amazing food with everyday ingredients, even if you’re short on time and cost conscious.

Nagi walked away from a corporate career to follow her passion for food. She truly believes that great food brings family and friends together, and more smiles into your life. She also firmly believes that whoever invented cheese deserves a Nobel Prize.

19 comments on “Creamy Lemon Chicken Piccata MEATBALLS!”

  1. Hi!
    How do you think this would be with ground meat loaf mix instead of ground chicken (which I don’t like))
    Thanks

    • Hi Allison, I think that sounds like a delicious substitution! Please let me know how it turns out for you!

  2. Dear Nagi, this recipe sounds delicious. I would like to make it for my family. When do I add the lemon juice? Thank you.

  3. When do I add the lemon juice?

  4. This looks relish! I don’t see where to add the lemon juice.

  5. Looks like I just found what to make for dinner tonight.

  6. YUM-MEEEEEEEEEEEEEEEEEEEEEEEE!

  7. Made this tonight.  Left out the capers as the wife doesn’t care for them.  This was very delicious and easy.  Will certainly add it to our list of recipes.

  8. Soooo good and so easy!   But I think I will double the sauce next time.   Definitely not enough for pasta for 4 people.   Can’t wait to make it again!   Thank you for sharing.

    Rating: 5
  9. Can you use evaporated milk instead of cream?
    Chaplain Liz

  10. This is my go-to site for recipes because everything is always so delicious! This recipe is not one of my favorites though. I made this and no one in my family liked it and i just threw most of it away. The sauce is amazing though

    Rating: 3
  11. Loved this recipe! I went to the low end of what was called for in lemon juice.
    I also served the meatballs with Israeli couscous instead of pasta – phenomenal taste!

    Rating: 5
  12. i’m making it right now and it looks really weird, i used milk. the flour doesn’t seem to be mixing into the sauce.

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