Description
Enjoy the classic flavors of chicken piccata in a fun and easy meatball form. These Saucy Chicken Piccata Meatballs are tender, flavorful, and bathed in a tangy lemon-caper sauce. Perfect for a quick and delicious weeknight meal.
Ingredients
Units
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For the Meatballs:
- 1 large egg
- 4 cloves of garlic, finely minced
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 tablespoon whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs, plain or seasoned
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
- 1 lb ground chicken
- 1–2 tablespoons olive oil
For the Pan Sauce:
- 4 tablespoons butter, salted or unsalted
- 1 large shallot, chopped
- 2 cloves of garlic, finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, plus more to preference
Instructions
- Make Meatball Mixture:
- Beat egg in a bowl.
- Add garlic, parsley, ricotta, parmesan, breadcrumbs, paprika, red pepper flakes, salt, and pepper.
- Stir to combine.
- Add ground chicken, mix gently.
- Shape Meatballs:
- Scoop and roll meatballs.
- Place on a lined baking sheet.
- Sear Meatballs:
- Heat oil in a skillet.
- Sear meatballs on all sides, in batches.
- Set aside.
- Make Pan Sauce:
- Melt butter in the skillet.
- Add shallot, cook until translucent.
- Add garlic, cook until fragrant.
- Sprinkle with flour, stir.
- Slowly add broth, lemon juice, and capers.
- Simmer.
- Combine and Simmer:
- Add meatballs to the sauce.
- Simmer for 10-15 minutes, until sauce thickens.
- Serve:
- Garnish with parsley.
- Serve with sides.
Notes
- Add broth when reheating to loosen the sauce.
- Read the blog post for additional tips and tricks.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
