Description
Delicious and tangy Chicken Piccata Meatballs cooked in a rich lemon-caper sauce, perfect served over pasta or rice for a quick and flavorful 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 evenly incorporated. Shape the mixture into small meatballs, about 2 tablespoons of mixture each.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides and cooked through. This usually takes about 6-8 minutes total. Remove the meatballs from the skillet and set aside.
- Make Sauce: In the same skillet, melt the butter over medium heat. Add the remaining 3 cloves of minced garlic and sauté briefly until fragrant. Whisk in the all-purpose flour to create a roux, cooking for about 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth, stirring continuously until the sauce is smooth. Add the capers, caper brine, and lemon juice, then let the sauce simmer gently for 6-7 minutes until it thickens slightly.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet with the sauce. Allow them to simmer together for an additional 5-6 minutes, ensuring the meatballs are heated through and fully coated with the tangy, flavorful sauce.
- Serve: Serve the chicken piccata meatballs hot over your choice of pasta, rice, or enjoy them on their own as a tasty main dish.
Notes
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- To enhance flavor, add chopped fresh parsley as a garnish before serving.
- Ensure the meatballs are cooked fully to an internal temperature of 165°F for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
