Description
Chicken Piccata Meatballs are a zesty twist on the classic Italian dish, featuring tender chicken meatballs simmered in a lemony caper sauce. Perfect served over pasta, rice, or vegetables.
Ingredients
Units
Scale
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1 tablespoon butter
- Extra chopped parsley and lemon slices for garnish (optional)
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix just until combined.
- Form the mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs and set aside.
- To the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits.
- Stir in butter until melted, then return meatballs to the skillet. Simmer for 5 minutes to heat through and allow flavors to meld.
- Garnish with extra parsley and lemon slices if desired. Serve warm.
Notes
- Use a cookie scoop for evenly sized meatballs.
- Can be made ahead and reheated—flavor improves over time.
- Serve over angel hair pasta, mashed potatoes, or steamed veggies.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg