Chicken Piccata Meatballs
These Chicken Piccata Meatballs are a delightful twist on the classic chicken piccata. Juicy chicken meatballs are simmered in a tangy lemon-butter sauce with capers, making it a perfect dish to serve over pasta, rice, or enjoy on its own.
Ingredients
- 1 lb ground chicken
- 1/4 cup grated Parmesan cheese
- 2/3 cup panko breadcrumbs
- 1/2 tsp salt
- 4 cloves garlic minced, for the meatballs
- 1 tbsp lemon zest
- 2 tbsp olive oil for cooking the meatballs
- 1/2 stick butter for the sauce
- 3 cloves garlic minced, for the sauce
- 1 tbsp flour for thickening the sauce
- 1 cup chicken broth
- 1/4 cup capers
- 2 tbsp caper brine
- 1/4 cup lemon juice freshly squeezed
Instructions
- In a large bowl, combine ground chicken, grated Parmesan cheese, panko breadcrumbs, salt, minced garlic, and lemon zest. Mix until just combined.
- Use 2 tablespoons of the mixture at a time to form small meatballs.
- Heat a large saucepan over medium-high heat and add the olive oil. Once hot, add the meatballs and cook, turning occasionally, for about 6 minutes until browned on all sides. Remove the meatballs from the pan and set aside.
- In the same pan, add butter and minced garlic. Cook for 1-2 minutes until the garlic is fragrant.
- Whisk in flour and cook for another 1-2 minutes to form a roux.
- Slowly whisk in chicken broth, followed by capers, caper brine, and lemon juice. Let the sauce simmer for 6-7 minutes until slightly thickened.
- Add the meatballs back to the pan and cook for another 5-6 minutes, spooning sauce over them to coat evenly.
- Serve the meatballs over pasta, rice, or as-is, and enjoy!
Notes
For added freshness, garnish with chopped parsley and a few lemon slices before serving.
Nutrition
Calories: 320kcal
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