Description
Chicken Piccata Meatballs combine tender ground chicken with tangy lemon, briny capers, and savory Parmesan, cooked to golden perfection and simmered in a buttery lemon sauce. This dish offers a flavorful twist on classic Italian piccata, perfect for a quick yet elegant meal.
Ingredients
Meatballs
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons capers, chopped
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Garnish
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, grated Parmesan cheese, lemon zest, chopped capers, minced garlic, beaten eggs, breadcrumbs, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the meatballs: Shape the mixture into meatballs approximately 1-2 inches in diameter, ensuring they are uniform for even cooking.
- Brown the meatballs: Heat the olive oil in a large skillet over medium heat. Place the meatballs carefully in the skillet and cook, turning occasionally, until they are browned on all sides, about 8 to 10 minutes. Once browned, remove them from the skillet and set aside.
- Prepare the sauce: In the same skillet, add the chicken broth, butter, and fresh lemon juice. Bring the mixture to a simmer while stirring to combine the ingredients well.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the lemon sauce. Simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and the sauce has thickened slightly to a silky consistency.
- Serve: Garnish the cooked meatballs with freshly chopped parsley and serve immediately while hot for the best flavor experience.
Notes
- For a gluten-free variant, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
- Do not overcrowd the skillet when browning meatballs to ensure even cooking and browning.
- Adjust lemon juice amount to taste for a more or less tangy sauce.
- Serve with pasta, rice, or crusty bread to enjoy the flavorful sauce fully.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
