One of my favorite Italian dishes is chicken piccata.
The sauce is incredibly simple: it’s just lemon juice, butter and capers.
Something about a simple sauce like that just makes my heart sing. It’s so incredibly flavorful without having very many ingredients. It’s a beautiful testament to the wonders of Italian food.
I’ve made chicken piccata a hundred different ways, but this is the first time I’ve made it in meatball form. It turned out just as delicious as I could imagine.
My tip when working with meatballs made out of poultry: always bake the meatballs after searing them. That will make them cook through without burning them.
My tip for this recipe: add heavy cream if you want your sauce, well, creamy. It’s not usually necessary for piccata recipes, but it definitely takes this sauce to another level.
Chicken Piccata Meatballs
An Italian classic with a twist: pour a lemony sauce over meatballs for an elegant dinner.
- In a large bowl, combine ground chicken, garlic, parmesan, breadcrumbs, Italian seasoning, parsley, salt and pepper, and egg. Mix until well combined.
- Heat oil in a large oven-proof skillet. Using your hands, roll meat mixture into 12-16 balls. Sear meatballs on both sides in skillet for about 2-3 minutes per side. Remove meatballs to a plate.
- In same skillet, melt butter over medium high heat. Stir in flour and stir for about 3-4 minutes. Slowly pour in chicken broth and lemon juice. Let mixture come to a simmer and then add capers.
- Return meatballs to skillet. Preheat oven to 350 degrees. Put meatball pan in oven and bake for 8-10 minutes or until meatballs are cooked through.
- Slow in cream if desired for a creamy sauce. Top with fresh parsley and serve over pasta.