Description
Chicken Piccata Meatballs are tender ground chicken meatballs infused with Parmesan cheese, lemon zest, and garlic, then pan-seared to golden perfection and simmered in a tangy, buttery caper-lemon sauce. This flavorful Italian-inspired dish makes a delightful main course served over pasta or rice, ideal for a quick yet impressive meal.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- ¼ cup grated Parmesan cheese
- â…” cup panko breadcrumbs
- ½ teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon lemon zest
Sauce
- 2 tablespoons olive oil
- ½ stick (4 tablespoons) butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¼ cup capers + 2 tablespoons caper brine
- ¼ cup lemon juice
Instructions
- Make Meatballs: In a mixing bowl, combine ground chicken, grated Parmesan cheese, panko breadcrumbs, salt, 4 cloves of minced garlic, and lemon zest. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into small meatballs, approximately 2 tablespoons each for uniform size.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside to keep warm.
- Make Sauce: In the same skillet, melt the butter over medium heat. Once melted, add 3 cloves of minced garlic and sauté briefly until fragrant. Whisk in the all-purpose flour to create a roux and cook for about 1 minute. Gradually whisk in the chicken broth, making sure to smooth out any lumps. Add the capers, caper brine, and lemon juice. Allow the sauce to simmer gently for 6-7 minutes, stirring occasionally, until it thickens and develops flavor.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet with the thickened sauce. Simmer gently for 5-6 minutes to ensure the meatballs absorb the tangy flavors and are fully heated through.
- Serve: Serve the chicken piccata meatballs hot, spooned with plenty of sauce. They pair beautifully with pasta, rice, or can be enjoyed on their own as a flavorful entree.
Notes
- For best flavor, use fresh lemon zest and lemon juice instead of bottled.
- Ensure meatballs are uniform in size for even cooking.
- Use panko breadcrumbs for a lighter texture, but regular breadcrumbs can be substituted if necessary.
- Adjust the amount of capers and lemon juice according to your taste preference for tanginess.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
