Make Tender Chicken Meatball Piccata with Lemon and Caper Sauce Tonight

#cookwithlisa @winewithlisa

Flavors of bright lemon, briny capers, creamy butter and lively wine marry together to create a luscious sauce for tender chicken meatball piccata. Piccata means cooking with lemon and if you are like me, there’s nothing better than a lemony, tangy sauce with chicken.

Chicken meatballs are not only delizioso they are a fun way to “mix it up!” Panko breadcrumbs help keep them light in texture and tender. Although this recipe is probably not low enough in carbs for some because of the breadcrumbs, use zucchini noodles instead of pasta, rice or bread to add a significant amount of veggies which actually creates a very satisfying meal for the whole family.

The recipe is actually so elegant, it can be served as a special weekend meal for you and your guests; just add a bottle of  light and crisp Italian white wine such as one with the  Vermentino grape or a lemony, citrusy Sauvignon Blanc or light Pinot Grigio will complete the dinner.


Tender Chicken Meatball Piccata with Lemon and Caper Sauce
Prep time
Cook time
Total time
Tender and juicy meatballs made with ground chicken is a fun and delicious way to change up a traditional piccata recipe. Serve this dish with zucchini noodles to boost up your veggie intake and for a lower carb version substitute for pasta.
Recipe type: Entree
Cuisine: Mediterranean
Serves: 6
  • Chicken meatballs:
  • 2 pounds ground chicken
  • ¾ cup Panko bread crumbs
  • 2 eggs, mixed with fork in bowl
  • ½ cup grated parmesan
  • 2 t chopped garlic
  • Lemon zest from one lemon
  • dash of salt and pepper
  • 2 packages spiralized zucchini noodles, excess water squeezed out with paper towels
  • Picatta Sauce:
  • ½ stick butter, cut into cubes
  • 2 T cornstarch, mixed with 2 T water or broth til smooth
  • 2 cups chicken broth or stock
  • ¼ cup white wine, such as Pinot Grigio or Sauvignon Blanc
  • 2 T capers, undrained
  • 2 T julienned sun-dried tomatoes
  • Juice from 1-1/2 lemons
  1. In a medium bowl, add all meatball ingredients except eggs and ground chicken. Mix well,
  2. Add ground chicken and eggs, mixing gently.
  3. Using a 2½ inch ice scream scoop, form around 20 meatballs.
  4. Add one pat of butter to a warm skillet and brown the meatballs on all sides. Remove from pan.
  5. Then, add another pat of butter to the skillet plus garlic and cook or until fragrant but not browned. Add the chicken broth, wine, corn starch mixture and whisk until smooth and begins to thicken.
  6. Add the capers and juice, sun dried tomatoes, lemon juice, and allow the sauce to begin simmering.
  7. Add the meatballs and reduce the heat to medium and let thicken.
  8. Add the remaining butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further.
  9. Serve with with zucchini noodles.


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