Description
These Chicken Piccata Meatballs are a flavorful twist on the classic Italian dish, featuring tender, juicy meatballs infused with parmesan, garlic, and lemon zest. The meatballs are cooked to golden perfection and then simmered in a rich, tangy sauce made with chicken broth, capers, and fresh lemon juice. The sauce adds an irresistible brightness to the dish, with the savory flavors of garlic and butter perfectly complementing the zesty lemon.
Ingredients
1 lb ground chicken
1/4 cup grated parmesan cheese
2/3 cup panko breadcrumbs
1/2 teaspoon salt
4 cloves garlic, minced
1 tablespoon lemon zest
2 tablespoons olive oil
1/2 stick butter
3 cloves garlic, minced
1 tablespoon flour
1 cup chicken broth
1/4 cup capers + 2 tablespoons caper brine
1/4 cup lemon juice
Instructions
In a large bowl, combine the ground chicken, grated parmesan, panko breadcrumbs, salt, minced garlic, and lemon zest. Mix until well combined.
Shape the mixture into meatballs using 2 tablespoons of the meat mixture for each ball.
Heat a large sauté pan over medium-high heat and add the olive oil.
Once the oil is hot, add the meatballs and cook, turning them every few minutes for even browning, about 6 minutes total. Remove the meatballs from the pan and set aside.
In the same pan, melt the butter and add the minced garlic. Cook for 1-2 minutes until fragrant.
Whisk in the flour and cook for 1 minute, then slowly whisk in the chicken broth.
Add the capers, caper brine, and lemon juice, and let the sauce simmer for 6-7 minutes, allowing it to thicken.
Return the meatballs to the pan and cook for an additional 5-6 minutes, spooning the sauce over the meatballs as they finish cooking.
Serve the meatballs over pasta, rice, or enjoy them as they are, generously topped with the lemony caper sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320