Chicken · dinner · entree

Chicken Piccata Meatballs

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.

Enjoy!

Chicken Piccata Meatballs

  • Servings: 4-6
  • Difficulty: Medium
  • Print

An Italian classic with a twist: pour a lemony sauce over meatballs for an elegant dinner.

Ingredients

  • 1 lb. ground chicken or turkey

  • 1 egg

  • 3/4 cup breadcrumbs

  • 2 cloves garlic, minced

  • 1 tsp. Italian seasoning

  • 1/4 cup fresh parsley, chopped

  • salt & pepper

  • 1/2 cup Parmesan cheese

  • 1 TBS. olive oil

  • 2 TBS. butter

  • 1 TBS all-purpose flour

  • 1 cup chicken broth

  • Juice from 2 lemons

  • 1/4 cup capers, drained

  • 1/2 cup heavy cream, if desired
  • Directions

    1. In a large bowl, combine ground chicken, garlic, parmesan, breadcrumbs, Italian seasoning, parsley, salt and pepper, and egg. Mix until well combined.
    2. 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.
    3. 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.
    4. 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.
    5. Slow in cream if desired for a creamy sauce. Top with fresh parsley and serve over pasta.

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