Chicken Piccata Meatballs (Printable Version)
# What You'll Need:
→ Meatballs
01 -
1 lb ground chicken
02 -
1 large egg
03 -
1/2 cup Italian-style breadcrumbs
04 -
2 cloves garlic, minced
05 -
1/4 cup freshly grated Parmesan cheese
06 -
2 tbsp chopped fresh parsley
07 -
1/2 tsp red pepper flakes
08 -
Salt and black pepper to taste
→ Sauce
09 -
2 tbsp olive oil
10 -
3 tbsp unsalted butter
11 -
1 cup dry white wine (or chicken broth with 1 tbsp white vinegar)
12 -
1 cup low-sodium chicken broth
13 -
Juice and zest of 1 lemon
14 -
2 tbsp capers, drained
15 -
Additional chopped parsley for garnish
# Step-by-Step Directions:
01 -
In a large bowl, combine ground chicken, egg, breadcrumbs, garlic, Parmesan, parsley, red pepper flakes, salt, and pepper. Mix gently until just combined.
02 -
Form mixture into approximately 16 meatballs, about 2 inches each. Avoid over-packing to keep texture tender.
03 -
Heat olive oil in a large skillet over medium heat. Sear meatballs until golden brown on all sides, about 5 minutes. Remove and set aside.
04 -
In the same skillet, melt butter and deglaze pan with white wine, scraping up browned bits. Add chicken broth, lemon juice and zest, and capers. Bring to a simmer.
05 -
Return meatballs to skillet and simmer gently in sauce for 5 to 7 minutes until cooked through and sauce thickens slightly.
06 -
Garnish with additional parsley and serve meatballs with sauce over pasta, rice, or vegetables.
# Helpful Notes:
01 -
If mixture feels too wet, add extra breadcrumbs gradually to hold shape.
02 -
Do not over-mix or pack meatballs tightly to avoid dense texture.
03 -
To make sauce creamy, stir in a splash of heavy cream before adding meatballs back.