Description
This Saucy Chicken Piccata Meatballs recipe features tender ground chicken meatballs seared to golden perfection and simmered in a tangy lemon-caper sauce. Infused with fresh garlic, parsley, and parmesan, these meatballs offer vibrant flavors with a creamy, buttery piccata sauce that’s perfect for a comforting weeknight dinner or a special occasion meal. Ready in 45 minutes and serving four, this dish pairs wonderfully with pasta, rice, or steamed vegetables.
Ingredients
Meatball Mixture
- 1 large egg
- 4 cloves garlic, finely minced
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 tablespoon whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs (plain or seasoned)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 lb ground chicken
Cooking and Sauce
- 1–2 tablespoons olive oil
- 4 tablespoons butter (salted or unsalted)
- 1 large shallot, chopped
- 2 cloves garlic, finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, plus more to taste
Instructions
- Make Meatball Mixture: In a bowl, beat the egg thoroughly. Add finely minced garlic, fresh parsley, whole milk ricotta cheese, freshly grated parmesan, panko breadcrumbs, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper. Stir all ingredients to combine evenly.
- Add Ground Chicken: Incorporate the ground chicken into the mixture and gently mix until the ingredients are just combined, being careful not to overwork the meat.
- Shape Meatballs: Using a scoop or your hands, shape the mixture into evenly sized meatballs and place them on a lined baking sheet, set aside.
- Sear Meatballs: Heat olive oil in a skillet over medium-high heat. Add the meatballs in batches to avoid overcrowding, searing them on all sides until golden brown. Remove seared meatballs from the skillet and set aside.
- Make Pan Sauce: In the same skillet, melt the butter over medium heat. Add chopped shallot and cook until translucent, about 2-3 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Sprinkle flour over the butter mixture and stir to create a roux.
- Add Liquids: Gradually pour in chicken broth, stirring constantly to avoid lumps. Then add freshly squeezed lemon juice and capers. Bring the sauce to a gentle simmer.
- Combine and Simmer: Return the seared meatballs to the skillet with the sauce. Simmer for 10 to 15 minutes, or until the meatballs are cooked through and the sauce has thickened to a creamy consistency.
- Serve: Garnish with additional fresh parsley and extra capers if desired. Serve the meatballs hot with your choice of sides, such as pasta, rice, or vegetables.
Notes
- Make sure not to overmix the meatball mixture to keep them tender.
- Searing the meatballs before simmering locks in flavor and texture.
- If you prefer a thicker sauce, simmer a few extra minutes until desired consistency is reached.
- Adjust the amount of red pepper flakes to control the spice level.
- Substitute ground turkey for chicken if desired, though cooking times may vary slightly.
