I love how Giada De Laurentiis takes familiar Italian flavors that I love and transforms them into something different in this Chicken Piccata Meatballs, prepared using ground chicken, Parmesan cheese, lemon zest, capers, and Italian parsley.

To make Giada’s Chicken Piccata Meatballs, you’ll need to mix the ingredients, form meatballs, broil them for 7 minutes, and then simmer them in a tangy lemon-caper sauce for 5 minutes.

Give it a try and let me know how it goes in the comments below! Trust me, it’s super simple and absolutely delicious.

How do I prevent the meatballs from drying out?

The key to juicy meatballs is not overmixing the ingredients. When you combine everything, mix it just until combined. Overworking the mixture can make the meatballs tough and dry. Trust me, keeping it gentle ensures your Chicken Piccata Meatballs stay tender and moist.

Giada Chicken Piccata Meatballs Ingredients

For The Meatballs:

• 1/2 cup of torn, soft white bread (crust removed)
• 2 tablespoons of whole milk
• 1/2 cup of freshly grated Parmigiano Reggiano cheese
• 1 large egg
• 1 shallot, finely chopped
• 2 tablespoons of chopped capers
• 1 teaspoon of grated lemon zest (from 1 lemon)
• 1/2 teaspoon of kosher salt
• 2 tablespoons of chopped Italian parsley
• 1 pound of ground chicken

For The Sauce:

• 2 tablespoons of olive oil
• 1 shallot, chopped
• 1/2 teaspoon of kosher salt
• 2 1/2 teaspoons of all-purpose flour
• 1 1/2 cups of low-sodium chicken broth
• 2 tablespoons of freshly squeezed lemon juice (from 1/2 a lemon)
• 2 tablespoons of capers, drained
• 2 tablespoons of chopped Italian parsley
• Freshly grated Parmigiano Reggiano cheese, to serve

How To Make Giada Chicken Piccata Meatballs

Preparing the Meatballs:

1. Preheat the broiler: Start by preheating the broiler to high and positioning a rack in the top third of the oven. Drizzle a straight-sided baking sheet with 2 teaspoons of oil and set it aside.
2. Combine the bread mixture: In a medium bowl, mix the torn white bread, milk, parmesan cheese, and egg. Stir together with a rubber spatula or your fingers until the bread is evenly coated and slightly mashed into a paste. Let it sit for 5 minutes.
3. Add the aromatics: Add the chopped shallot, capers, lemon zest, salt, and parsley to the bowl. Stir to combine.
4. Mix in the chicken: Add the ground chicken to the bowl. Gently mix the ingredients with your hands until just combined.
5. Form the meatballs: Using damp hands, form the mixture into 1 1/2-tablespoon-sized balls. Place them on the prepared baking sheet.
6. Broil the meatballs: Broil the meatballs until golden brown, about 7 minutes. Set them aside.

Making the Sauce:

1. Heat the skillet: Meanwhile, heat a medium straight-sided skillet over medium heat. Add the olive oil and heat until it moves freely, about 30 seconds longer.
2. Cook the shallots: Add the chopped shallots and kosher salt to the skillet. Cook, stirring often, until fragrant, about 1 minute.
3. Make the sauce base: Sprinkle in the flour and whisk until smooth. While whisking, add the chicken broth and lemon juice. Stir until smooth and bring to a simmer.
4. Simmer the sauce: Reduce the heat to maintain a gentle simmer. Stir in the capers and let the sauce simmer for 5 minutes.

Combining and Finishing:

1. Combine meatballs and sauce: Add the meatballs to the sauce and stir to coat them evenly. Cover the pan with a lid and let the meatballs simmer in the sauce for another 5 minutes.
2. Finish and serve: Stir in the chopped parsley. Serve with freshly grated Parmigiano Reggiano cheese if desired. Enjoy!

Recipe Tips

• Use Fresh Herbs: Fresh parsley and lemon zest really make a difference, so go for the real deal instead of dried stuff. The flavors will pop more, and you’ll love the extra freshness it brings to the dish.
• Don’t Overmix the Meatballs: Gently mix the ingredients until just combined to keep the meatballs tender. Overmixing can make them tough and dry, and no one wants that. Trust me, you’ll thank me later.
• Preheat Your Broiler: Make sure your broiler is fully preheated before putting the meatballs in. This helps them cook evenly and get that perfect golden brown color. You don’t want half-cooked meatballs, do you?
• Use Low-Sodium Broth: Go for low-sodium chicken broth to control the saltiness. You can always add more salt if needed, but it’s hard to fix if it’s too salty. It’s better to play it safe.

Recipe Variations

• Turkey Meatballs: Swap ground chicken for ground turkey if you prefer. Turkey works just as well and can be a bit leaner. It’s a great alternative that still tastes amazing, and you might even like it more.
• Gluten-Free Option: Use gluten-free breadcrumbs instead of the bread. This way, everyone can enjoy these delicious meatballs without worrying about gluten. It’s an easy swap that makes a big difference.
• Spicy Twist: Add a pinch of red pepper flakes to the meatball mixture for a little heat. If you like things spicy, this will kick the flavor up a notch. Just a pinch though, unless you like it really hot!

What To Serve With Chicken Piccata Meatballs

Serve your Chicken Piccata Meatballs with garlic mashed potatoes, Cabbage Rolls, lemon butter pasta, grilled zucchini, and a fresh arugula salad.

You can also pair them with crusty Italian bread, and a glass of crisp white wine for a complete meal.

How To Store Leftover Chicken Piccata Meatballs

In The Fridge:

Store your leftover Chicken Piccata Meatballs in an airtight container. Place them in the refrigerator within two hours of cooking. They will stay fresh for up to 3 days in the fridge. Ensure the meatballs are completely cooled before sealing the container.

In The Freezer:

You can store Chicken Piccata Meatballs in the freezer by placing them in a single layer on a baking sheet until frozen. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.

How To Reheat Leftover Chicken Piccata Meatballs

Reheat your leftover Chicken Piccata Meatballs by placing them in a skillet with a bit of broth, covered, and cook over medium heat until warmed through.

Alternatively, you can microwave them on medium power in a microwave-safe dish, covered, for about two to three minutes.

Check out More Giada Recipes:

• Giada De Laurentiis Chicken Pastina Soup
• Giada Chicken Enchiladas Recipe
• Giada De Laurentiis Chicken Adobo