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Creamy Lemon Chicken Piccata Meatballs

Creamy Lemon Chicken Piccata Meatballs are outrageously good! This 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 sauce is so good, you’ll want it on tap!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4-5



    •    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


    •    1 tbsp olive oil
    •    3 tbsps 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


  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!

NOTE: To make this with milk instead of cream, just add an extra 1 tbsp of flour into the butter, plus add 2 tbsp of grated parmesan into the sauce. This will thicken the sauce nicely, it will taste fantastic and is a healthier option!

This great family recipe is thanks to Spend-with-Pennies Recipes at


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