Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Description
Chicken Piccata Meatballs are a zesty twist on the classic Italian dish, featuring tender chicken meatballs simmered in a lemony caper sauce. Perfect served over pasta, rice, or vegetables.
Ingredients
1 pound ground chicken
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1 tablespoon butter
Extra chopped parsley and lemon slices for garnish (optional)
Instructions
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix just until combined. Form the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove meatballs and set aside. To the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits. Stir in butter until melted, then return meatballs to the skillet. Simmer for 5 minutes to heat through and allow flavors to meld. Garnish with extra parsley and lemon slices if desired. Serve warm.
Notes
Use a cookie scoop for evenly sized meatballs. Can be made ahead and reheated—flavor improves over time. Serve over angel hair pasta, mashed potatoes, or steamed veggies.
Nutrition (per serving)
Calories: 320
Fat: 18g (Saturated: 6g, Unsaturated: 10g, Trans: 0g)
Carbohydrates: 9g (Sugar: 1g, Fiber: 1g)
Protein: 30g
Cholesterol: 115mg
Sodium: 580mg
Chicken Piccata Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Chicken Piccata Meatballs are a zesty twist on the classic Italian dish, featuring tender chicken meatballs simmered in a lemony caper sauce. Perfect served over pasta, rice, or vegetables.
Ingredients
1 pound ground chicken
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1 tablespoon butter
Extra chopped parsley and lemon slices for garnish (optional)
Instructions
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix just until combined. Form the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove meatballs and set aside. To the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits. Stir in butter until melted, then return meatballs to the skillet. Simmer for 5 minutes to heat through and allow flavors to meld. Garnish with extra parsley and lemon slices if desired. Serve warm.
Notes
Use a cookie scoop for evenly sized meatballs. Can be made ahead and reheated—flavor improves over time. Serve over angel hair pasta, mashed potatoes, or steamed veggies.