Description
Chicken Piccata Meatballs are a flavorful twist on the classic piccata dish—juicy meatballs in a bright lemon-caper butter sauce. This quick, satisfying recipe is perfect for weeknight dinners and fancy enough for guests.
Ingredients
2 shallots, finely minced (divided)
¼ cup Parmesan cheese, grated
¼ cup half-and-half
1 cup seasoned breadcrumbs, divided
2 Tbsp parsley, minced (divided)
1 large egg
2 Tbsp capers, divided
1 lb ground chicken
1 tsp kosher salt
½ tsp ground black pepper
¼ tsp garlic powder
3 Tbsp olive oil, plus more if needed
¼ cup white wine
1¼ cups chicken stock
1½ Tbsp lemon juice
3 Tbsp cold butter, cubed
Instructions
- Mix the meatball base: In a large bowl, combine half the minced shallots, Parmesan, half‑and‑half, ⅓ cup breadcrumbs, 1 Tbsp parsley, egg, roughly chopped capers, ground chicken, salt, pepper, and garlic powder. Mix gently until well combined—don’t overmix.
- Form meatballs: Spread the remaining breadcrumbs on a work surface or shallow dish. Shape the mixture into 12 meatballs, rolling each lightly in the breadcrumbs to coat and define their shape.
- Sear meatballs: Heat olive oil in a deep skillet over medium‑high. Place the meatballs into the skillet and sear them until golden brown on all sides, turning them every so often for about 5 minutes. Remove meatballs and set aside.
- Build the sauce: In the same pan, cook the remaining shallots and capers for about a minute, stirring continuously. Add the white wine and chicken stock, bring to a rolling boil, then return the meatballs to the pan. Lower the heat and let everything simmer, stirring occasionally, until the liquid reduces by half—about 6 to 7 minutes.
- Finish the sauce: Shift the meatballs to one side of the skillet and reduce the heat to its lowest setting.
- Serve: Gently coat the meatballs in the sauce, then serve them right away while hot.
Notes
To make gluten-free, use GF breadcrumbs and stock. These meatballs pair perfectly with pasta, rice, or steamed vegetables. Store leftovers up to 3 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 624
- Sugar: 6g
- Carbohydrates: 32g
- Protein: 37g