These Chicken Piccata Meatballs go well with any pasta!
Chicken Piccata Meatballs
Today we’re talking about my Chicken Piccata Meatballs. These meatballs have been a great little pop of sunshine at The Happy Haandi house. Bursting with flavor and a breeze to put together, I came up with these as an alternative to the traditional chicken piccata. I LOVE love those flavors but find the recipe a little too complicated for dinner sometimes. These meatballs are essentially a play on the flavors with the adaptability to pair them with just about anything – in the photos, we went with a simple pasta salad!
Rolling you meatballs into the proper size is important for the baking process.
Why you’ll love these Chicken Piccata Meatballs:
- Easy to bake – this recipe is really just rolling out these little guys and popping them into the oven. They are great to make ahead and total a cool 16 meatballs per pound of ground chicken! Meal prep for the win!
- Fun Flavor Profile – Ok guys, I can’t get enough of the flavor of these meatballs! Flecked with capers and garnished with plenty of lemon juice, they pack a great punch to any dinner (or, if we’re being honest, snacks).
These meatballs go perfectly with a homemade pasta salad.
If you’re looking for a delicious, vegan meal then you must try my Vegan Pumpkin Enchiladas !
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Chicken Piccata Meatballs
Equipment
- 1 Baking Sheet
Ingredients
- 1 lbs Ground Chicken (*turkey works well here too!)
- 1/2 cup Italian-style Breadcrumbs
- 1 Egg
- 4 tbsp Capers
- 2 Lemons (We'll use the juice for garnish)
- 6-7 sprigs Fresh Dill, chopped
- 1/2 tsp Garlic Powder
- 2 tsp Parsley
- 2 tsp Oregano
- 1 tsp Salt
Instructions
For the Meatballs:
- Preheat the oven to 400 degrees Fahrenheit.
- In a bowl, add the meat, egg, breadcrumbs, and seasonings listed above and mix well. I prefer to use my hand here to mix, but you can use a spatula or fork to get everything together.
- Next, spray a baking pan with oil, and begin adding the meatballs. You should take a small spoon full of the mixture, roll it in your hands, then place it on the pan. There should be enough of the mixture to make 16 evenly-sized balls. Be sure to leave space between the meatballs in the pan.
- Pop the meatballs into the oven for about 12-15 minutes or until cooked through. I like turning them over halfway for browning on both sides!
- Once they're done, pull them out of the oven, garnish with lemon juice and serve warm with pasta or as an appetizer!
These are SO delicious and have quickly become a staple in our house for dinner! The recipe is flawless, comes together perfectly, and is quick for a delicious weeknight dinner. For me, a lemon lover, and my husband, not a lemon lover, using the lemon juice as a garnish rather than in the meatballs themselves strikes perfect harmony in our household! Not to mention the delicious capers (my favorite salty snack) really seal the deal for me. We took Anju’s advice and paired them with a caprese pasta salad with some extra arugula and had the perfect light and fresh dinner. Plus they refrigerate and reheat beautifully, I like to make a double batch to have lunches the next day. Chicken meatballs go dry so easily but these absolutely do not, I don’t know what makes this recipe different but it’s basically magic. If you’re eyeing these, definitely try them!