Description
These Chicken Piccata Meatballs offer a delightful twist on the classic Italian dish, combining tender ground chicken meatballs with a tangy lemon, caper, and butter sauce. Perfect for a quick weeknight dinner, they are flavorful, juicy, and served with a fresh parsley garnish that adds a burst of color and freshness.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons capers, chopped
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Garnish
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, grated Parmesan cheese, lemon zest, chopped capers, minced garlic, beaten eggs, breadcrumbs, salt, and black pepper. Mix everything thoroughly until well combined to ensure even flavor and texture.
- Shape the meatballs: Form the mixture into meatballs about 1-2 inches in diameter, making sure they are evenly sized for consistent cooking.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully and cook, turning occasionally so they brown evenly on all sides. This should take about 8-10 minutes. Once browned, remove the meatballs from the skillet and set them aside.
- Make the piccata sauce: In the same skillet, pour in the chicken broth, add butter and fresh lemon juice, and bring the mixture to a simmer, stirring occasionally to combine all the flavors and dissolve any browned bits from the meatballs.
- Simmer the meatballs in sauce: Return the browned meatballs to the skillet with the sauce. Let them simmer gently for 10-15 minutes, allowing the meatballs to cook through fully and the sauce to thicken slightly.
- Garnish and serve: Once cooked, sprinkle freshly chopped parsley over the meatballs and serve them hot for a comforting and tangy meal experience.
Notes
- Use fresh lemon juice for the best flavor in the piccata sauce.
- Make sure not to overcrowd the skillet when browning meatballs to allow even cooking and proper browning.
- You can substitute ground turkey for ground chicken if preferred, adjusting cooking time as needed.
- The sauce can be thickened further by simmering longer or by adding a small slurry of cornstarch and water.
- Serve with pasta, rice, or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
