Chicken Piccata Meatballs Recipe To Try Now

Chicken Piccata Meatballs are a delicious way to enjoy the classic piccata flavor in a fun, comforting meatball form. The combination of tender ground chicken, fresh lemon, and capers creates a bright and satisfying dish. This Chicken Piccata Meatballs recipe is perfect when you want something cozy but still a little elegant for dinner.

If you are looking for a quick and tasty meal idea, this Chicken Piccata Meatballs recipe is a great choice. These Chicken Piccata Meatballs are juicy, flavorful, and pair well with pasta, rice, or even toasted bread.

Ingredients to make this Chicken Piccata Meatballs

• 2 shallots, finely chopped

• 1/4 cup freshly grated Parmesan cheese

• 1/4 cup half and half

• 1 cup seasoned bread crumbs, divided

• 2 tablespoons fresh parsley, finely minced, divided

• 1 large egg

• 2 tablespoons capers, divided

• 1 pound ground chicken

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon garlic powder

• 3 tablespoons olive oil, plus a little more if needed

• 1/4 cup white wine

• 1 1/4 cups chicken stock

• 1 1/2 tablespoons fresh lemon juice

• 3 tablespoons cold butter, cut into small cubes

Cooking Directions

1. In a large bowl, combine ground chicken, shallots, Parmesan cheese, half and half, about three-quarters of the breadcrumbs, one tablespoon parsley, one tablespoon capers, egg, salt, pepper, and garlic powder. Mix gently until everything is evenly blended.

2. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should be able to make around 12 to 14 meatballs.

3. Heat olive oil in a skillet over medium heat. Place the meatballs in the pan and cook for 8 to 10 minutes, turning them occasionally until they turn golden brown and are fully cooked inside. Remove the meatballs and set them aside.

4. Using the same pan, pour in white wine and gently scrape the bottom of the pan to lift any browned bits for extra flavor.

5. Add chicken stock, lemon juice, the remaining capers, and the rest of the parsley. Let the sauce simmer for about 3 to 4 minutes.

6. Lower the heat and stir in the cold butter cubes one by one until the sauce becomes smooth, rich, and slightly thick.

7. Return the meatballs to the pan and spoon the sauce over them. Let everything simmer together for another 2 to 3 minutes before serving.

Cooking Time

• Prep time: about 20 minutes

• Cook time: about 25 minutes

• Total time: roughly 45 minutes

• Serves about 4 people

Nutrition (Estimated Per Serving) about this Chicken Piccata Meatballs

• Calories: ~380 kcal

• Protein: ~28 g

• Carbohydrates: ~18 g

• Fat: ~22 g

• Fiber: ~2 g

• Sodium: ~720 mg

FAQ

Can I bake the meatballs instead of frying?
Yes. You can bake the Chicken Piccata Meatballs at 400°F (200°C) for about 18 to 20 minutes until fully cooked.

Is turkey allowed instead of chicken?
Yes, ground turkey works well as a substitute in this Chicken Piccata Meatballs recipe.

What if the sauce is too thin?
Let it simmer a little longer or add one more small cube of cold butter while stirring.

How do I know the meatballs are done?
Make sure the internal temperature reaches 165°F (74°C).

Source: www.allrecipes.com