Chicken Piccata Meatballs
Chicken Piccata Meatballs are a fun twist on the classic chicken piccata recipe. Each bite is filled with bright flavors and these can be served over pasta, a salad, or as an appetizer. These tender meatballs are smothered in a piccata sauce that takes less than 30 minutes to make from start to finish.
Servings: 23 meatballs
Ingredients
Meatballs
- 1 pound ground chicken
- 1/4 cup grated parmesan cheese
- 1/3 cup Italian seasoned bread crumbs
- 1 1/2 tablespoons chopped capers drained
- 1 whole large egg
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspopon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 2 tablespoons parsley finely chopped
- 1 teaspoon lemon zest
Piccata Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons capers drained
- toppings: grated parmesan cheese, lemon zest, parsley optional
Instructions
To make meatballs
- Preheat oven to broil and grease a baking sheet. Combine all of the meatball ingredients in a large bowl and mix with your hands or a wooden spoon. Use a mini ice cream scoop to scoop meatballs into round balls.
- Place on prepared baking sheet and broil for 9 minutes, then flip and broil for 2 more minutes on the other side.
To make piccata sauce
- Add the oil, butter, and garlic to a large skillet or frying pan. Cook for 1 minute or until garlic is fragrant.
- Whisk in flour until dissolved. Then add chicken broth and lemon juice. Let simmer.
- Add in capers, lemon zest and parsley. Cook for another 5 minutes on low heat.
- Add meatballs to the sauce and cover with a lid to finish cooking for 5 more minutes.
- Garnish and serve over pasta or just as they are. Enjoy!
Notes
Recipe adapted from: Savory Experiments