Chicken Piccata Meatballs
A comforting twist on a classic dish, these Chicken Piccata Meatballs are juicy, flavorful, and quick to prepare, making them perfect for busy weeknights.
Ingredients
For the Meatballs
- 1 pound ground chicken The star of the show! It’s lean, high in protein, and the perfect base for meatballs.
- 1/2 cup breadcrumbs Helps bind the meatballs and gives them that satisfying texture.
- 1/4 cup grated Parmesan cheese Adds a salty, nutty flavor that brings depth to each bite.
- 2 cloves garlic, minced For that aromatic kick.
- 1 large egg Acts as a binder.
- 1 teaspoon lemon zest Brightens the meatballs.
- 2 tablespoons chopped fresh parsley Adds color and freshness.
- 1/2 teaspoon salt Essential for flavor.
- 1/4 teaspoon black pepper Essential for flavor.
- 2 tablespoons olive oil For searing the meatballs.
For the Sauce
- 2 tablespoons butter Used for making the sauce.
- 2 cloves garlic, minced For the sauce.
- 3/4 cup chicken broth The liquid base for the sauce.
- 3 tablespoons fresh lemon juice Adds zesty tang characteristic of Piccata.
- 2 tablespoons capers Bring a salty, umami punch.
- 1 teaspoon cornstarch (optional) For those who prefer a thicker sauce.
- 1 tablespoon water (for cornstarch slurry) To help thicken the sauce.
- Extra lemon zest and parsley for garnish For presentation flair.
Instructions
Preparation
- In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, minced garlic, egg, lemon zest, parsley, salt, and pepper. Mix gently.
- Form the mixture into meatballs about 1½ inches in diameter and set aside on a tray.
Cooking
- Heat olive oil in a skillet over medium heat. Sear the meatballs in batches until golden brown, about 3–4 minutes on each side.
- Once browned, remove meatballs and set aside on a plate.
- In the same skillet, melt butter and add minced garlic, sautéing for about 30 seconds.
- Add chicken broth and lemon juice to the skillet, scraping the brown bits from the pan and bring to a gentle simmer.
- Return the meatballs to the skillet and add capers. Let simmer for about 5–7 minutes until fully cooked through.
- Optional: Mix cornstarch and water to create a slurry, stir into the sauce and simmer for an additional 1–2 minutes if a thicker sauce is desired.
Serving
- Garnish with extra parsley and lemon zest before serving. Enjoy!
Notes
Don’t rush the searing; allow enough time for the meatballs to brown properly. Use fresh ingredients for best results.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 6gSodium: 400mgFiber: 1gSugar: 1g
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