Chicken Piccata Meatballs
These Chicken Piccata Meatballs pack 50g protein and 700 calories per serving — substantial enough to stand as a complete meal. Quick stovetop preparation yields 4 servings, saving time during peak training blocks when cooking efficiency matters. Use these when you need high protein density with built-in flavor that doesn't require additional sides.
Ingredients
- •Ground Chicken(680g)
Usually near ground turkey in the meat section. Check fat % on label.
- •Bread Crumbs, Panko, Dry(120g)
- •Parmesan Cheese(120g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Garlic(120g)
- •Parsley, Fresh(60g)
- •Capers, Canned, Drained(30g)
- •Shallot
- •Egg, Whole, Large
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Unsalted Butter(90g)
- •Garlic(240g)
- •Shallot
- •Low Sodium Chicken Broth(240g)
- •Wine, White, Dry(120g)
- •Lemon Juice, Fresh(60g)
- •Capers, Canned, Drained(30g)
- •Parsley, Fresh(60g)
- •Lemon Slices, For Garnish
- •Potatoes, Mashed, Prepared
- •Pasta, Orzo, White, Dry
Instructions
- 1Make the meatballs. In a large bowl, combine the ground chicken, panko, Parmesan, garlic, parsley, capers, shallot, egg, salt, and pepper. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place on a plate. You should have 16 to 18 meatballs.
- 2Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the meatballs in a single layer. Cook until browned on all sides, 6 to 8 minutes. Transfer to a separate plate.
- 3Make the sauce. In the same skillet, add 2 tablespoons of the butter. Once the butter is melted, add the shallot and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Pour in the wine and chicken stock, scraping up any browned bits from the bottom, and simmer until reduced by about half, 4 to 5 minutes.
- 4Stir in the remaining 4 tablespoons butter, lemon juice, and capers into the sauce. Return the meatballs to the skillet. Cover and cook until the meatballs are cooked through and the internal temperature reads 165°F on an instant-read thermometer, about 8 to 10 minutes.
- 5Serve over mashed potatoes, buttered cooked pasta or cooked orzo (if using), sprinkled with chopped parsley and garnished with lemon slices.
Nutrition — Per Serving
700
calories
50g
protein
47g
fat
- Carbohydrates
- 60g
- Saturated fat
- 9.6g
- Sodium
- 1329 mg
- Dietary fiber
- 4.8g
4 servings per batch · ~496g each
Macro data sourced from USDA FoodData Central
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How much protein does Chicken Piccata Meatballs have per serving?
Each serving delivers 50g of protein and 700 calories, with 47g fat and 60g carbs. The protein-to-calorie ratio makes this suited for muscle gain phases when calorie surplus is your goal.
How long does Chicken Piccata Meatballs take to prep?
This recipe is marked quick prep and yields 4 servings from one stovetop session. You're looking at efficient batch cooking that covers multiple meals without extended prep time.
Is Chicken Piccata Meatballs good for muscle gain?
At 50g protein and 700 calories per serving, this recipe provides substantial fuel for muscle gain phases with balanced macros supporting both protein synthesis and carbohydrate-driven workouts. The calorie load makes it ideal for surplus-based training weeks.
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