Chicken Piccata Meatballs

Hi there, food lover! 👋 Ready to bring a beloved Italian-American classic into cozy, comforting form? These Chicken Piccata Meatballs are a heartwarming twist on the traditional lemony chicken piccata we all adore. 🍋✨ Instead of pounding chicken breasts, we roll up tender chicken meatballs infused with fresh parsley, garlic, and a hint of Parmesan, then simmer them in a bright, buttery lemon-caper sauce that tastes like sunshine in a pan. ☀️

This dish feels both homey and elegant—perfect for family dinners or impressing guests without the fuss. The aroma of garlic sizzling in butter, the tang of lemon juice mingling with capers, and the rich smoothness of the sauce coating every golden meatball make it a recipe you’ll crave again and again.

Serve them over silky pasta, creamy mashed potatoes, or fluffy rice to soak up all that luscious sauce. With every bite, you’ll taste the harmony of comfort and brightness that defines Italian cooking at its best. So, roll up your sleeves, get your skillet ready, and let’s make these little golden delights together! 🍽️💛

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Ingredients

For the Meatballs:

• 1 lb ground chicken
• 1/3 cup grated Parmesan cheese
• 1/3 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for browning)

For the Piccata Sauce:

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• 2 tbsp capers, drained
• 1 tbsp flour (optional, for thickening)
• 2 tbsp chopped parsley
• Salt and pepper, to taste
• Lemon slices, for garnish (optional)

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Step-by-Step Directions

1. Mix the Meatballs:
   In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, lemon zest, salt, and pepper. Mix gently with your hands or a fork until just combined—don’t overwork it!
2. Form and Brown:
   Roll the mixture into 1-inch balls. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 5–6 minutes total. (They don’t have to be fully cooked through yet.) Remove and set aside.
3. Make the Sauce Base:
   In the same skillet, melt butter and add garlic. Sauté for about 30 seconds until fragrant.
4. Deglaze the Pan:
   Pour in the chicken broth and lemon juice, scraping up any browned bits. Let it simmer for 2 minutes to blend the flavors.
5. Thicken the Sauce (Optional):
   If you prefer a slightly thicker sauce, whisk the flour into a bit of the broth before adding it in.
6. Add Capers & Meatballs:
   Stir in capers and return the meatballs to the pan. Reduce heat, cover, and simmer for 8–10 minutes, or until meatballs are cooked through and the sauce has thickened slightly.
7. Finish with Freshness:
   Sprinkle parsley over the top, adjust seasoning with salt and pepper, and squeeze a little extra lemon juice for brightness.
8. Serve & Enjoy:
   Spoon the meatballs and sauce over pasta, mashed potatoes, or rice. Garnish with lemon slices and a sprinkle of extra Parmesan if desired.

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Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
⏳ Total Time: 35 minutes
⚡ Calories per serving: ~320
🍽️ Servings: 4

These meatballs are packed with lean protein, healthy fats, and a burst of vitamin C from the lemon juice. The capers add a tangy punch without much sodium, while parsley contributes antioxidants and freshness. Pair them with whole-grain pasta or roasted veggies for a balanced, nutrient-rich meal. 🌿

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Bon appétit and happy cooking! 👩🍳🍽️