Food and Recipes Quick and Easy Dinners Chicken Piccata Meatballs Are A One-Skillet Sensation 4.8 (6) 5 Reviews Chicken piccata meatballs bring a tart, buttery sauce and loads of capers to a family-friendly dinner. This might not be the classic chicken piccata we all know and love, but it certainly gives piccata vibes and will satisfy any cravings. The meatballs are juicy, super-savory, and lightly crisp on the outside. Paired with the sauce, it's a rich and comforting dinner for a busy weeknight. Serve with rice, orzo, or mashed potatoes to catch all the sauce, and finish the plate with roasted green beans or asparagus. Your family will ask for this on repeat, and since it's ready in just 30 minutes, you'll be happy they love it. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on June 8, 2024 Rate PRINT Share Close Photo: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 30 mins Total Time: 30 mins Servings: 4 Caitlin Bensel, Food Stylist: Torie Cox Ingredients 1 lb. ground chicken 1/2 cup panko breadcrumbs 2 Tbsp. grated pecorino Romano cheese 1 tsp. dried Italian seasoning 1/2 tsp. kosher salt 1/4 tsp. black pepper 1 large garlic clove, grated on a Microplane 1 large egg, lightly beaten 2 Tbsp. olive oil 1 medium shallot (1 1/4 oz.), minced 2/3 cup unsalted chicken stock 1/4 cup fresh lemon juice 3 Tbsp. drained capers 3 Tbsp. cold butter, cut into small pieces 2 Tbsp. chopped fresh parsley (optional) Directions Make chicken meatballs: Place chicken in a large bowl. Add breadcrumbs, cheese, Italian seasoning, salt, pepper, garlic, and egg; mix well with hands. Caitlin Bensel, Food Stylist: Torie Cox Divide mixture into 16 equal portions, shaping each into a ball. Caitlin Bensel, Food Stylist: Torie Cox Cook meatballs: Heat oil in a large cast-iron skillet over medium. Add meatballs to pan; cook 10 minutes, browning on all sides. Remove meatballs from pan (they won’t be completely done). Caitlin Bensel, Food Stylist: Torie Cox Make sauce: Add shallots to pan; cook 2 minutes, stirring frequently. Add stock, lemon juice, capers, and meatballs to pan; cook until liquid reduces slightly and center of meatballs register 165°F on a thermometer. Caitlin Bensel, Food Stylist: Torie Cox Remove pan from heat. Gradually add butter to pan, stirring into sauce. Caitlin Bensel, Food Stylist: Torie Cox Sprinkle with parsley, if desired. Rate It Print