Description

These Chicken Piccata Meatballs are a delicious and flavorful twist on a classic Italian dish! Tender chicken meatballs are infused with lemon zest and Parmesan cheese, then simmered in a tangy caper sauce. They’re perfect served over pasta or enjoyed on their own as an appetizer.

Ingredients

Units Scale

1 lb ground chicken
1/4 cup grated Parmesan cheese
2/3 cup panko breadcrumbs
1/2 teaspoon salt
4 cloves garlic, minced
1 tablespoon lemon zest
2 tablespoons olive oil
1/2 stick (4 tablespoons) butter
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup chicken broth
1/4 cup capers + 2 tablespoons caper brine
1/4 cup lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Make Meatballs: In a bowl, combine ground chicken, Parmesan cheese, panko, salt, 4 cloves minced garlic, and lemon zest. Mix well and shape into small meatballs (about 2 tablespoons each).
Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Cook meatballs until browned on all sides and cooked through. Remove meatballs and set aside.
Make Sauce: In the same skillet, melt butter and add 3 cloves minced garlic. Once melted, whisk in flour. Gradually whisk in chicken broth, then add capers, caper brine, and lemon juice. Simmer until thickened, about 6-7 minutes.
Simmer Meatballs in Sauce: Return meatballs to the skillet and simmer for 5-6 minutes, or until heated through and coated in the thickened sauce.
Serve: Serve meatballs over pasta, rice, or enjoy them as is.

Notes

You can use ground turkey or a mixture of ground chicken and turkey for the meatballs.
If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
Adjust the amount of lemon juice and capers to your liking.
Garnish with fresh parsley or grated lemon zest for extra flavor and color.

Nutrition

Serving Size: 5 meatballs
Calories: 400
Sugar: 3g
Sodium: 700mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg