Chicken Piccata Meatballs
These Chicken Piccata Meatballs are made with ground chicken, parmesan, garlic, lemon, and capers, then simmered in a buttery lemon piccata sauce. An easy weeknight dinner that's packed with flavor and perfect served over pasta, rice, or vegetables.
Equipment
- Large Mixing Bowl
- large saute pan or skillet
- microplane or zester
Ingredients
Meatballs
- 1 lb ground chicken
- 1/4 cup grated parmesan cheese
- 2/3 cup panko breadcrumbs
- 1/2 tsp salt
- 1 tsp olive oil
- 4 cloves garlic minced
- 1 tbsp lemon zest
Piccata Sauce
- 2 tbsp olive oil
- 4 tbsp butter
- 2 cloves garlic minced
- 1 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup capers
- 2 tbsp caper brine
- 1/4 cup lemon juice
Instructions
- In a large mixing bowl, combine the ground chicken, parmesan cheese, panko breadcrumbs, salt, olive oil, minced garlic, and lemon zest. Mix gently until just combined, being careful not to overmix or the meatballs can become dense.
- Using about 2 tablespoons of the mixture per meatball, roll into evenly sized balls and place them on a plate or baking sheet. You should get approximately 20 meatballs.
- Heat a large sauté pan over medium-high heat and add the olive oil. Once the oil is hot and shimmering, add the meatballs in a single layer, leaving a little space between each one.
- Cook the meatballs for about 6 minutes total, turning every 1-2 minutes so they brown evenly on all sides. They do not need to be fully cooked through at this stage. Transfer them to a plate and set aside.
- Reduce the heat to medium. In the same pan, melt the butter and add the minced garlic. Cook for about 30 seconds until fragrant.
- Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking to prevent lumps from forming. Add the capers, caper brine, and lemon juice and stir to combine.
- Bring the sauce to a gentle simmer and cook for 6-7 minutes, stirring occasionally, until slightly thickened.
- Return the meatballs and any accumulated juices to the pan. Spoon some of the sauce over the meatballs and continue cooking for another 5-6 minutes, or until the meatballs are fully cooked through and reach an internal temperature of 165°F.
- Once the sauce has thickened and the meatballs are coated, remove from the heat and serve immediately.
Notes
My favorite way to serve these: Over spaghetti tossed with:
- 12 oz cooked spaghetti
- 3 tbsp butter
- 1/2 to 1 cup heavy cream
- Splash of dry white wine
- Salt and pepper, to taste
- A little minced garlic
- Fresh lemon juice
- Rice
- Mashed potatoes
- Roasted potatoes
- Zucchini noodles
- Steamed vegetables
- Crusty bread for soaking up the sauce
Nutrition
Serving: 1meatballCalories: 84.89kcalCarbohydrates: 2.63gProtein: 4.89gFat: 6.24gSaturated Fat: 2.41gPolyunsaturated Fat: 0.66gMonounsaturated Fat: 2.68gTrans Fat: 0.11gCholesterol: 26.96mgSodium: 296.06mgPotassium: 136.99mgFiber: 0.23gSugar: 0.31gVitamin A: 84.57IUVitamin C: 1.94mgCalcium: 20.65mgIron: 0.38mg
Tried this recipe?Let us know how it was!
