Description
This Chicken Piccata Meatballs recipe features tender ground chicken meatballs infused with zesty lemon, capers, and Parmesan cheese. Cooked in a skillet and finished in a tangy lemon butter sauce, these flavorful meatballs are perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Garnished with fresh parsley, they bring a fresh and vibrant taste to the classic Italian piccata flavors.
Ingredients
Scale
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 ground chicken, grated Parmesan cheese, lemon zest, chopped capers, minced garlic, beaten eggs, breadcrumbs, salt, and black pepper. Mix the ingredients thoroughly until well incorporated, ensuring an even distribution of flavors throughout the mixture.
- Form meatballs: Using your hands or a spoon, shape the mixture into meatballs approximately 1 to 2 inches in diameter. Set them aside on a plate or tray while you prepare to cook.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the formed meatballs and cook, turning occasionally, until they are browned on all sides. This process should take about 8 to 10 minutes. Once browned, remove the meatballs from the skillet and set them aside.
- Make the piccata sauce: In the same skillet, add the chicken broth, butter, and fresh lemon juice. Bring the mixture to a simmer, stirring occasionally to combine the flavors and melt the butter evenly into the sauce.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the piccata sauce. Let them simmer gently for 10 to 15 minutes, or until the meatballs are fully cooked through and the sauce has thickened slightly, coating the meatballs beautifully.
- Serve: Garnish the dish with freshly chopped parsley for a pop of color and a fresh herb aroma. Serve the meatballs hot, spooning extra piccata sauce over the top for maximum flavor enjoyment.
Notes
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed almond flour.
- You can use fresh capers for a brighter flavor or jarred capers rinsed under cold water to reduce saltiness.
- These meatballs pair well with pasta, rice, or a side of sautéed vegetables.
- To ensure even cooking, avoid making meatballs too large; 1 to 2 inches diameter works best.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
