Chicken Piccata Meatballs
I love making these Chicken Piccata Meatballs for a quick weeknight dinner or a special weekend meal. The meatballs are tender and flavorful on their own, but when you pair them with the silky, lemony sauce, it’s a match made in heaven. The capers add a delightful brininess, and the fresh lemon zest brings everything to life. Ready to make your new favorite chicken dish? Let’s get started!
| Ingredient | Quantity |
|---|---|
| For the Meatballs | |
| Ground Chicken | 1 lb |
| Parmesan Cheese | 1/2 cup, grated |
| Panko Breadcrumbs | 1/2 cup |
| Garlic | 2 cloves, minced |
| Lemon Zest | Zest of 1 lemon |
| Salt | To taste |
| For the Piccata Sauce | |
| Butter | 2 tbsp |
| Garlic | 2 cloves, minced |
| Chicken Broth | 1 cup |
| Capers | 2 tbsp |
| Caper Brine | 2 tbsp |
| Lemon Juice | Juice of 1 lemon |
Instructions
- Prepare the Meatball Mixture: In a large bowl, mix ground chicken, Parmesan, panko, garlic, lemon zest, and salt until well combined.
- Shape the Meatballs: Form the mixture into 18-20 meatballs.
- Cook the Meatballs: Heat olive oil in a large pan over medium-high heat. Cook the meatballs until golden-brown on all sides, about 6-7 minutes. Set aside.
- Make the Piccata Sauce: In the same pan, melt butter over medium heat. Add garlic and sauté for 1 minute. Sprinkle in flour to form a roux, then slowly whisk in chicken broth. Add capers, caper brine, and lemon juice. Simmer for 6-7 minutes until slightly thickened.
- Combine and Serve: Return meatballs to the pan, spoon sauce over them, and simmer for 5-6 minutes. Garnish with chopped parsley and serve over pasta, rice, or with crusty bread.
Enjoy your meal! 🍽️ If you have any questions or need further details, feel free to ask.
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