Description
This Chicken Piccata Meatballs recipe combines tender ground chicken meatballs with a zesty lemon, caper, and garlic sauce, creating a flavorful twist on the classic Italian piccata. Perfectly browned and simmered in a buttery sauce, these meatballs make a delightful main dish served over pasta, rice, or enjoyed on their own.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- ¼ cup grated Parmesan cheese
- â…” cup panko breadcrumbs
- ½ teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon lemon zest
Sauce
- 2 tablespoons olive oil
- ½ stick (4 tablespoons) butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¼ cup capers + 2 tablespoons caper brine
- ¼ cup lemon juice
Instructions
- Prepare the meatball mixture: In a bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, salt, 4 cloves minced garlic, and lemon zest. Mix well until all ingredients are evenly incorporated. Shape the mixture into small meatballs, roughly 2 tablespoons each, to ensure uniform cooking.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until nicely browned on all sides and fully cooked through. This should take about 8-10 minutes. Remove the meatballs from the skillet and set them aside to keep warm.
- Make the piccata sauce: In the same skillet, melt the butter over medium heat. Add the remaining 3 cloves of minced garlic and sauté briefly until fragrant, about 1 minute. Whisk in the flour to form a roux and cook for 1-2 minutes to eliminate raw flour taste. Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the capers, caper brine, and lemon juice, then let the sauce simmer for 6-7 minutes until it thickens to a bright, velvety consistency.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the thickened sauce. Simmer gently for 5-6 minutes, allowing the meatballs to soak up the flavors and warm through completely.
- Serve: Serve the chicken piccata meatballs hot, spooning extra sauce over them. They pair beautifully with pasta, rice, or vegetables for a complete meal.
Notes
- Use fresh lemon zest and juice for the brightest flavor in the sauce.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour for the roux.
- Do not overcrowd the skillet when browning meatballs to ensure even cooking and browning.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust capers and lemon juice amounts to taste for preferred tartness.
