Chicken Piccata Meatballs

Chicken Piccata Meatballs

prep time: 15MINUTES MINS

cook time: 20MINUTES MINS

total time: 35MINUTES MINS

calories: 298KCAL

These easy Chicken Piccata Meatballs have all the bright lemony flavor you love, with a twist!



  • 1 large egg
  • ⅓ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley, divided
  • 2 teaspoons lemon zest
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 lb 98% lean ground chicken breast
  • 1 tablespoon olive oil
  • 2 tablespoons light butter, (I use Land O’Lakes light butter)
  • 3 garlic cloves, minced
  • 1 ½ teaspoons all-purpose flour
  • 1 ½ cups reduced sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • ¼ cup drained capers


  • In a mixing bowl, add the egg, panko, parmesan, one tablespoon of the parsley, lemon zest, Italian seasoning, salt, garlic powder, and pepper and stir together with a fork until well combined. Add the ground chicken and stir the chicken into the other ingredients with a fork until mixed. With clean hands on a clean surface, divide the meat mixture into 16 evenly sized piles and then roll each one into a ball.
  • Drizzle the olive oil into a large sauté pan and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. Cook, flipping them every 1-2 minutes to brown all sides, for 8 minutes. Remove the meatballs to a side plate and cover with aluminum foil to keep warm.
  • Add the butter to the pan and bring over medium-low heat until melted. Add the garlic and cook for 30-60 seconds. Add the flour and whisk the flour into the butter until combined. Cook for another minute. Whisk in the broth until the flour is absorbed and then add the lemon juice, and capers.
  • Increase the heat to medium and bring the mixture to a simmer, stirring regularly, and then reduce the heat to low. Simmer uncovered for a 2-3 minutes. Add the meatballs back to the pan and coat them in the sauce. Cover the pan and continue to simmer on low for 5 minutes covered to finish heating the meatballs. Uncover the pan, stir and sprinkle with the remaining tablespoon of parsley and simmer uncovered for an additional minute before serving.


WW Points per (4 meatballs + ¼ cup sauce) serving: 4 (Points calculated using the recipe builder on

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Nutrition Information per (4 meatballs + ¼ cup sauce) serving: 298 calories, 8 g carbs, 1 g sugars, 12 g fat, 3 g saturated fat, 40 g protein, 1 g fiber, 680 mg sodium (from

Weight Watchers Points Plus: 8 per (4 meatballs + ¼ cup sauce) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)