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Chicken Piccata Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 4 servings (approximately 16 meatballs)
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Description

These Chicken Piccata Meatballs combine tender, juicy ground chicken meatballs baked to perfection and simmered in a tangy lemon-caper sauce. This Italian-inspired dish is both comforting and vibrant, perfect for a satisfying weeknight dinner or an elegant meal.

Ingredients

Meatballs

  • 1 lb ground chicken
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • Salt & pepper, to taste

Sauce

  • 1 tbsp olive oil
  • ½ cup chicken broth
  • ¼ cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter
  • Fresh parsley, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
  2. Mix Meatball Ingredients: In a large bowl, thoroughly combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper until evenly mixed.
  3. Shape Meatballs: Form the mixture into meatballs about 1 to 1½ inches in diameter and place them evenly spaced on a parchment-lined baking sheet.
  4. Bake Meatballs: Bake the meatballs in the preheated oven for 20 to 25 minutes until they are golden brown and cooked through.
  5. Prepare Sauce Base: While meatballs bake, heat the olive oil in a large skillet over medium heat to start making the sauce.
  6. Add Liquids and Capers: Pour in the chicken broth, fresh lemon juice, and add the drained capers, stirring gently to combine all ingredients.
  7. Simmer Sauce: Let the sauce simmer for 3 to 4 minutes to meld the flavors and slightly reduce the liquid.
  8. Combine Meatballs with Sauce: Transfer the baked meatballs into the skillet with the sauce.
  9. Simmer Together: Allow the meatballs to simmer in the sauce for about 5 to 7 minutes so they absorb the tart and savory flavors.
  10. Finish Sauce: Stir in the unsalted butter until it melts completely, giving the sauce a smooth, glossy finish.
  11. Garnish and Serve: Sprinkle fresh parsley over the dish and serve immediately while warm and flavorful.

Notes

  • For extra crispiness, broil the meatballs for 1-2 minutes after baking, watching carefully to prevent burning.
  • If you prefer a thicker sauce, simmer it a few minutes longer before adding the meatballs.
  • Use fresh lemon juice for the best bright flavor; bottled lemon juice can affect the taste.
  • Breadcrumb alternatives such as panko can be used for a lighter texture.
  • This recipe freezes well; store meatballs and sauce separately for best results.

Find it online: https://slsrecipes.com/chicken-piccata-meatballs-recipe-2/