Name: Chicken Piccata Meatballs with Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb ground chicken; 2 cloves garlic, minced; 1/2 cup breadcrumbs; 1 large egg; 1/4 cup Parmesan cheese, grated; 1 tbsp lemon zest; 2 tbsp fresh parsley, chopped; Salt and black pepper, to taste; 2 tbsp olive oil; 2 cloves garlic, minced (for sauce); 1 1/2 cups orzo pasta; 3 cups chicken broth; 1/2 cup dry white wine (optional); 1/4 cup fresh lemon juice; 2 tbsp capers; 2 tbsp butter; Fresh parsley or basil, for garnish; Grated Parmesan, for serving (optional)

Why You’ll Love This Recipe

This recipe offers all the zingy goodness of traditional chicken piccata in fun, bite-sized meatball form. It’s a one-pan style meal with a rich, savory sauce and pasta all in one, saving time and cleanup. The lemon and capers add brightness, while the orzo soaks up all the delicious flavors. It’s a satisfying, well-balanced dish that’s simple enough for a quick dinner and elegant enough to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

Ground chicken
Garlic (minced)
Breadcrumbs
Egg
Parmesan cheese (grated)
Salt and pepper
Fresh parsley (chopped)
Lemon zest

For the sauce and orzo:

Olive oil
Garlic (minced)
Chicken broth
Dry white wine (optional)
Fresh lemon juice
Capers
Butter
Orzo pasta
Fresh parsley or basil (for garnish)
Parmesan (for serving, optional)

Directions

In a bowl, mix together ground chicken, garlic, breadcrumbs, egg, Parmesan, lemon zest, parsley, salt, and pepper until combined.
Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides and cooked through. Remove and set aside.
In the same skillet, add more olive oil if needed and sauté garlic until fragrant.
Stir in the orzo and toast for 1–2 minutes.
Add chicken broth, lemon juice, wine (if using), and capers. Stir and bring to a simmer.
Cover and cook until orzo is tender and most of the liquid is absorbed, about 10–12 minutes.
Return meatballs to the skillet and simmer for another 2–3 minutes to warm through.
Stir in butter for extra richness and adjust seasoning to taste.
Garnish with chopped parsley and serve with grated Parmesan if desired.

Servings and timing

This recipe serves 4–5 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Gluten-Free: Use gluten-free breadcrumbs and substitute the orzo with gluten-free pasta or rice.
Vegetarian Option: Use plant-based meatballs and vegetable broth.
Extra Veggies: Stir in baby spinach or peas at the end for a green boost.
Creamy Twist: Add a splash of cream or a spoonful of crème fraîche for a richer sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.
To freeze, store cooked meatballs separately from the orzo and sauce for best texture. Freeze for up to 2 months.

FAQs

Can I use turkey instead of chicken?

Yes, ground turkey works well and can be substituted 1:1.

Is it necessary to sear the meatballs first?

Yes, searing adds flavor and helps the meatballs hold their shape during simmering.

Can I bake the meatballs instead?

Absolutely. Bake at 400°F (200°C) for 15–18 minutes, then finish in the sauce.

What if I don’t have capers?

You can use chopped green olives or simply omit them if preferred.

Can I use a different pasta?

Yes, small pastas like couscous, ditalini, or rice can be used instead of orzo.

Does this dish reheat well?

Yes, it reheats beautifully—just add a bit of broth to keep it moist.

Can I make the meatballs ahead of time?

Yes, shape them in advance and refrigerate up to 24 hours before cooking.

Is this dish kid-friendly?

Yes, just reduce or omit the capers and lemon for a milder version.

Can I make it dairy-free?

Use nutritional yeast instead of Parmesan and skip the butter or use a dairy-free alternative.

How do I know when the meatballs are cooked through?

They should be browned on the outside and reach an internal temperature of 165°F (74°C).

Conclusion

Chicken Piccata Meatballs with Orzo is a fresh, flavorful take on a beloved classic that’s easy enough for a busy weeknight yet impressive enough for guests. The lemony, buttery sauce and juicy meatballs over tender orzo create a well-rounded dish that hits all the right notes—comforting, bright, and satisfying. Once you try it, it’s sure to become a regular in your meal rotation.