Creamy Lemon Chicken Piccata Meatballs Recipe

Creamy Lemon Chicken Piccata Meatballs Recipe

How To Make Creamy Lemon Chicken Piccata Meatballs

These chicken piccata meatballs are cooked with cheese and parsley, then simmered with lemon-infused broth and heavy cream.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



For Meatballs:

  • 1lbground chicken
  • 1egg
  • ¾cupbreadcrumbs
  • 2garlic cloves,minced
  • ¼cupfresh parsley,chopped
  • ½cupParmesan cheese,grated
  • salt and pepper

For Sauce:

  • 1tbspolive oil
  • 3tbspbutter
  • 1tbspall-purpose flour
  • 1cupchicken broth
  • 1cupheavy cream
  • cuplemon juice,adjust to taste
  • ¼cupcapers,drained
  • salt and pepper


  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 a paper towel. Reduce heat to medium.

  5. Melt butter in a 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. Serve with more Parmesan cheese, if desired.


  • Calories: 548.49kcal
  • Fat: 40.86g
  • Saturated Fat: 20.91g
  • Trans Fat: 0.34g
  • Monounsaturated Fat: 14.03g
  • Polyunsaturated Fat: 3.30g
  • Carbohydrates: 19.52g
  • Fiber: 1.57g
  • Sugar: 3.74g
  • Protein: 27.35g
  • Cholesterol: 205.09mg
  • Sodium: 641.51mg
  • Calcium: 267.77mg
  • Potassium: 682.85mg
  • Iron: 2.49mg
  • Vitamin A: 312.48µg
  • Vitamin C: 11.34mg
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