Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.
Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.
Wipe skillet clean with paper towel. Reduce heat to medium.
Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.
Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!
Nutitrion
Serving Size: 1 serving
Calories: 640 kcal
Carbohydrates: 19 g
Protein: 30 g
Fat: 49 g
Saturated Fat: 25 g
Cholesterol: 253 mg
Sodium: 1042 mg
Sugar: 1 g
Reviews
Lindsay SN on 2026-06-30 (5 stars): I made this for the first time and before doing so, I read the comments. I echo multiple reviewer’s recommendation to double the sauce. It is amazing! I plated the meatballs and sauce over wide egg noodles and it was epic. This recipe has been pinned to my favorites and will make it into the consistent rotation.
Susan on 2025-04-28 (5 stars): Followed the recipe exactly…it was delicious!
Kelly Layne on 2024-12-11 (5 stars): These meatballs are super delicious! However, the sauce takes it over the top. My family wanted twice as much sauce it was so good. This is a must make at least once a month!
Heather Hartley on 2024-10-13 (5 stars): I made this dish for a gathering with a gluten-free guest and it turned out great! I substituted the regular breadcrumbs with a gluten-free version and used 1/2 tablespoon of cornstarch instead of flour. To add more flavor, I sautéed some mushrooms and mixed them into the cream sauce. I baked the meatballs in the oven and was able to combine them with the sauce, keeping everything warm for 45 minutes before serving without any issues. Served over creamy Parmesan polenta, it was a total hit!
Kim on 2024-10-13 (5 stars): I am still making this I don't know how many years later. I add a grated zucchini to the mix. I cut back on the cream with more broth. Make a double batch - your future self will thank you! This sauce would be good - well on most anything but I have served it with sliced chicken and linguine with veg.
Debora on 2024-09-30 (5 stars): Recipe was excellent! The only thing I did different was double the sauce. Don't hesitate to make this one!
Mia MacKinnon on 2024-02-27 (5 stars): DELISH! I made this last night and it was so good. I did bake the meatballs in the oven as another reviewer did, other than that I stuck to the recipes as printed. I served it on a bed of egg noodles with a nice salad on the side. This recipe is a keeper.
Rosemary on 2023-11-13 (3 stars): While the sauce was very good, the meatballs were far too bready for our taste. I will try this recipe again reducing the amount of bread crumbs considerably. DEEEELICIOUS sauce!
Dana P. on 2023-10-30 (5 stars): As soon as I saw this recipe I knew I was making it tonight and it came out AMAZING!! I doubled the recipe very easily. I may consider mixing some capers into the meatballs next time because this is def getting made again! Def serve over pasta or rice - YUM!!
Karen Farrell on 2023-05-18 (4 stars): the parsley is under meatballs but not under sauce as the directions say. which is it? or both? the result was really good regardless of where the parsley goes but not as great a presentation.
Ruthless222 on 2023-03-10 (5 stars): I add quartered artichoke hearts (instead of capers) to make it more like the piccata I “grew up on”, but this dish is delicious and I love it.
Natalie on 2023-01-07 (5 stars): Loved this recipe! I doubled it and it turned out perfect. I added one half cup grated Parmesan to the sauce and i baked my meatballs at 400 degrees for 15 minutes with a little olive oil mixed with paprika on top. The recipe forgot to detail some chopped parsley for the sauce. But i caught it in time and added to the sauce. I served it over angel hair pasta with a side salad. Delicious! Thank you for posting this recipe. Next week I will be trying the Salisbury steak meatballs. Looking forward to it!
