My Blue Kitchen

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Chicken Piccata Meatballs

A delicious new spin on a classic recipe.  Perfect for weeknights because it’s so damn easy to make, especially if you purchase your meat pre-ground. I’m talking 40 minutes; tops.  But, you could also wow your guests at your next dinner party.  I’ll never tell that you didn’t have to work that hard.

The Stuff You Need:

20 Meatballs, for two people

1 pound ground Chicken*  (Turkey, shrimp, or crab can be substituted)

1/4 Cup grated Parmesan Cheese

1/4 to 1/3 Cup Panko breadcrumbs  (Substitute gluten free or use crushed Rice Chex.)

1/2 tsp Salt

2 cloves fresh Garlic, minced

zest of 1 small Lemon


For the Sauce

2 TBS cooking oil (try My Blue Kitchen Lemon oil for extra flavor)

1/2 stick Butter (that’s 4 TBS)

1 clove fresh garlic, minced

1 TBS Flour (substitute Rice Flour or 1 to 1 Gluten Free Flour)

1 Cup Chicken broth

2 TBS Capers + 2 TBS Caper Brine

2 TBS Lemon Juice (Adjust to taste)

Cooked rice, pasta or quinoa


Garnish Options

Chopped Parsley

Chopped Scallions

Parmesan Cheese

Here's How It's Done:

  1. In a large bowl mix together the ground protein, parmesan, breading, salt, 2 cloves minced garlic, and lemon zest.
  2. Using about 2 Tablespoons of the mixture**, roll it into balls.
  3. Heat a large sauté pan over medium high heat and add the cooking oil.
  4. Once hot, add meatballs, turning every few minutes to ensure even cooking.  Cook about 6 minutes and then remove them from the pan.  You can hold them in a low oven.
  5. In the same pan, add Butter and remaining 1 clove of Garlic.   Once melted, whisk in the Flour of your choice.
  6. Slowly whisk in the chicken broth, scraping the bottom of the pan as you go.  Next add the Capers, Brine, and taste.  Add some of the Lemon Juice and taste again.  Simmer the sauce for 6 to 7 minutes.  It will thicken as it cooks.  If your sauce looks a little too thick, add a splash more chicken broth or dry white wine.
  7. Add the meatballs back to the pan and cook for another 5 to 6 minutes.
  8. Serve meatballs over pasta, rice, quinoa, or enjoy as is.


* If you own a meat grinder you can save a little money and grind your own.  Simply cut the chicken into 1″ strips, partially freeze on a tray for 20 – 30 minutes, then grind it up.  Refrigerate the ground chicken until ready to use.

** I’m a little bit OCD, so sometimes I get out my scale and weigh the mix so the meatballs are all approximately the same size.  Other times, I use a small cookie scoop.  It doesn’t have to be exact, but they will cook more evenly if you pay attention to this step.  Once cooked for the first 6 minutes they can be held in a low oven.  After the sauce is made, the meatballs will be returned to the sauté pan for an additional 5 to 6 minutes.  Don’t worry about them being underdone or dry.

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