These 5-ingredient Chicken Piccata Meatballs Are Perfect for Weeknights

Add the olive oil to a large frying pan over medium-high heat. Once the oil shimmers, sauté the meatballs on all sides until browned and heated through, 6 to 8 minutes. Transfer to a plate.

Add the white wine or chicken broth and scrape up any brown bits left by the meatballs. Add the capers and lemon juice and let simmer until the sauce reduces by about half, 5 to 8 minutes. Remove from the heat and add the butter, swirling the pan until the butter is incorporated.

Once the butter is melted and the sauce has thickened slightly, add the meatballs and parsley, if using, just to warm through and coat in the sauce. Serve immediately over cooked pasta or with plenty of crusty bread for dipping. Refrigerate leftovers in an airtight container for up to 3 days. Love the recipe? Leave us stars and a comment below!