Description
Make simple chicken piccata meatballs in a bright lemon-caper sauce. This recipe is quick enough for a weeknight meal and works well served over pasta or rice.
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup breadcrumbs (Panko recommended)
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
Instructions
- In a medium bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, Parmesan cheese, salt, and pepper. Mix gently until just combined; do not overmix.
- Roll the mixture into small, uniform meatballs (about 1 inch in diameter). You should have about 18-20 meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary, and brown them on all sides, about 5 to 7 minutes total. Remove the browned meatballs and set them aside.
- Pour the chicken broth into the same skillet and scrape up any browned bits from the bottom. Bring to a simmer.
- Stir in the lemon juice and capers. Let the sauce simmer for 2 minutes.
- Return the meatballs to the skillet. Reduce the heat to low, cover, and cook for 8 to 10 minutes, or until the meatballs are cooked through (internal temperature of 165°F).
- Remove the skillet from the heat. Stir in the butter until it melts into the sauce.
- Garnish with fresh parsley before serving. Serve immediately over spaghetti, orzo, or rice.
Notes
- For a gluten-free option, substitute gluten-free breadcrumbs or use 1/4 cup almond flour instead of breadcrumbs.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce before adding the meatballs back in.
- These meatballs reheat well in the microwave or on the stovetop.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 28
- Cholesterol: 110