Description
Chicken Piccata Meatballs are a cozy twist on a classic Italian-American dish, featuring tender chicken meatballs simmered in a bright lemon butter caper sauce. Perfect for an easy yet elegant dinner.
Ingredients
- 1 lb ground chicken
- 1/3 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 1 tbsp flour (optional)
- 2 tbsp parsley, chopped
- Salt and pepper to taste
- Lemon slices for garnish
Instructions
1. In a bowl, mix ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, lemon zest, salt, and pepper until just combined.
2. Roll mixture into 1-inch meatballs.
3. Heat olive oil in a skillet over medium heat and brown meatballs on all sides for about 5–6 minutes. Remove and set aside.
4. In the same skillet, melt butter and sauté garlic for 30 seconds.
5. Add chicken broth and lemon juice, scraping up browned bits, and simmer for 2 minutes.
6. If desired, mix flour with a little broth and add to thicken the sauce.
7. Stir in capers and return meatballs to the skillet.
8. Cover and simmer for 8–10 minutes until meatballs are cooked through.
9. Sprinkle with parsley and adjust seasoning.
10. Serve over pasta, rice, or mashed potatoes with lemon slices.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Fresh lemon juice gives the best flavor.
- You can skip flour for a lighter sauce.
- Pairs well with pasta, rice, or mashed potatoes.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg