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.

4.67 from 9 votes
Review Recipe

CREAMY LEMON CHICKEN PICCATA MEATBALLS!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -5 servings
Author Nagi
Course Dinner
Cuisine American
A creamy meatball version of the classic Chicken Piccata! The sauce is so good, you’ll want it on tap!

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

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Instructions

  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!
Nutrition Information
Calories: 640, Fat: 49g, Saturated Fat: 25g, Cholesterol: 253mg, Sodium: 1042mg, Potassium: 774mg, Carbohydrates: 19g, Fiber: 1g, Sugar: 1g, Protein: 30g, Vitamin A: 32.8%, Vitamin C: 13.5%, Calcium: 24.6%, Iron: 15.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword 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 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!

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About the author

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.

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Comments

    1. Heavy cream doesn’t curdle as easily as low fat options. Also, ensure you aren’t cooking over too high heat when adding the cream to prevent curdling. Enjoy!

  1. Wow this is delicious I didn’t have any cream so I used a can of cream of chicken soup and the milk  and half the broth   I did use the full 1/3 cup of lemon juice  it came out perfect with the little adjustment  thanks for the idea!

    1. So glad you enjoyed the meatballs Sue! Great adaptation when you were out of ingredients. Thank you for sharing.

  2. Does the parsley go in the meatballs or in the sauce at the end? Or is it in the meatballs and garnish for the sauce? Thank you!! I can’t wait to make this!

  3. I’m in my kitchen making this for the second time. This recipe is amazing!!! I was a little nervous about how strong the lemon would be, but it turned out great. This is definitely in the dinner rotation!

  4. Delicious! I made this keto by using almond flour instead of flour and just omitting it in the sauce. I served it over butternut squash noodles. Very tasty! Thanks for posting :0)

  5. This was seriously AMAZING!! It will definitely be a new staple in our house. Don’t know if I will ever be able to go back to frozen meatballs… they were a lot easier to make than I thought. 

  6. 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.

  7. 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!

  8. 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

  9. 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.

  10. 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.

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

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

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