Description
Savor the taste of chicken piccata meatballs, a fun recipe that combines classic flavors with delicious meatball goodness.
Ingredients
For the Meatballs:
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1 lb ground chicken
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½ cup panko breadcrumbs
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½ cup grated Parmesan cheese
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1 egg
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2 garlic cloves, minced
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2 tbsp chopped parsley
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Zest of 1 lemon
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1 tsp Dijon mustard
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1 tsp salt
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¼ tsp black pepper
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1–2 tbsp olive oil (for browning)
For the Piccata Sauce:
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2 tbsp butter
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2 tbsp olive oil
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2 garlic cloves, minced
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½ cup dry white wine (or low-sodium chicken broth)
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¾ cup low-sodium chicken broth
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¼ cup fresh lemon juice (about 2 lemons)
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2 tbsp capers, drained
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2 tsp cornstarch mixed with 2 tsp cold water (optional, for thicker sauce)
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2 tbsp chopped parsley
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Lemon slices, for garnish (optional)
Instructions
1. Make the Meatballs:
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In a large bowl, combine all meatball ingredients. Mix gently until just combined—avoid overmixing.
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Form into 1½-inch meatballs (about 16–18 total).
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Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 6–8 minutes total. (They don’t need to be fully cooked through.) Transfer to a plate.
2. Make the Sauce:
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In the same skillet, lower the heat slightly and add butter and olive oil.
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Add garlic and cook until fragrant, about 1 minute.
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Pour in white wine (or broth) and scrape up any browned bits. Simmer for 2 minutes.
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Add chicken broth, lemon juice, and capers. Bring to a gentle simmer.
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Optional: Stir in cornstarch slurry for a slightly thicker sauce.
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Return meatballs to the pan, cover, and simmer for 10–12 minutes, until meatballs are cooked through (165°F internal temp).
3. Finish and Serve:
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Stir in parsley. Taste and adjust seasoning if needed.
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Serve over linguini pasta, mashed potatoes, or sautéed greens. Garnish with lemon slices and extra capers if desired.