Go Back

Lemon Caper Chicken Meatballs

A delicious and easy dinner option featuring savory chicken meatballs paired with tangy lemon and zesty capers, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs panko works wonders!
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 whole egg
  • 1 tablespoon lemon zest
  • to taste Salt and pepper
For the Lemon Caper Sauce
  • 1/4 cup capers, rinsed and drained
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • to taste Additional lemon wedges, for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, garlic, egg, lemon zest, salt, and pepper. Mix until everything is well incorporated but not overmixed.
Cooking
  1. Take a scoop of the mixture (about 2 tablespoons) and roll it into a ball. Place each meatball on the prepared baking sheet, giving them space.
  2. Bake the meatballs for 20-25 minutes, or until golden brown and cooked through.
  3. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add chicken broth, lemon juice, and capers, then let simmer for about 5 minutes.
  4. Once the meatballs are out of the oven, toss them in the lemon caper sauce and serve.

Notes

If your kids don't like capers, omit them from the sauce and add additional spices like Italian seasoning. These meatballs freeze beautifully, so you can prep a batch ahead of time.