Description
If you’re a fan of Italian cuisine, then you probably know all about chicken piccata—a dish known for its vibrant and tangy lemon sauce paired with tender chicken. But what if you could enjoy this delicious dish in the form of meatballs? That’s exactly what the Chicken Piccata Meatballs recipe brings to the table: a comforting yet flavorful twist on a beloved classic. Not only is it easy to prepare, but it also serves up the perfect balance of savory, tangy, and herby goodness.
Ingredients
For the Meatballs:
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1 lb ground chicken – Ground chicken serves as a lean protein base for the meatballs.
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1/4 cup breadcrumbs – Preferably panko for extra crunch, but regular breadcrumbs will also work.
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1/4 cup grated Parmesan cheese – Adds a savory and cheesy flavor to the meatballs.
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1 large egg – Helps bind the ingredients together.
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2 cloves garlic, minced – Adds a depth of flavor and richness to the meatballs.
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2 tablespoons fresh parsley, chopped – Fresh herbs add brightness and freshness.
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1 teaspoon dried oregano – A classic herb that pairs well with Italian flavors.
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Salt and pepper – Season to taste.
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1 tablespoon olive oil – For pan-frying the meatballs to perfection.
For the Piccata Sauce:
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1/4 cup fresh lemon juice – The key ingredient for that signature tanginess.
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1/4 cup chicken broth – You can substitute this with white wine for a deeper flavor.
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1 tablespoon capers – These tiny briny buds elevate the dish with a sharp, salty punch.
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2 cloves garlic, minced – Adds a savory foundation to the sauce.
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1/4 cup butter – For richness and to bring everything together into a silky sauce.
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1 tablespoon olive oil – Used to sauté the garlic for the sauce.
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Salt and pepper – To season the sauce.
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Fresh parsley, chopped – For garnish and a final burst of freshness.
Instructions
1. Make the Meatballs:
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In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined—be careful not to overwork the mixture to keep the meatballs tender.
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Roll the mixture into meatballs that are about 1 to 1 1/2 inches in diameter. This should yield about 20-24 meatballs, depending on your preferred size.
2. Cook the Meatballs:
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Heat 1 tablespoon olive oil in a large skillet over medium heat.
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Working in batches, carefully add the meatballs to the skillet, making sure not to overcrowd them. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
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Once done, remove the meatballs from the pan and set them aside.
3. Prepare the Piccata Sauce:
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In the same skillet, add another tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.
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Pour in the lemon juice, chicken broth (or white wine), and capers. Stir to combine, scraping up any browned bits left from the meatballs. Let the sauce simmer for 2-3 minutes to meld the flavors together.
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Reduce the heat and whisk in the butter until it melts and the sauce thickens slightly. Season with salt and pepper to taste.
4. Finish the Dish:
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Return the cooked meatballs to the skillet, gently stirring them into the sauce. Allow the meatballs to simmer in the sauce for an additional 5 minutes to soak up the tangy, buttery goodness.
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Garnish with fresh parsley before serving.
Notes
These Chicken Piccata Meatballs are perfect for weeknight dinners or impressing guests! Serve them over pasta, rice, or with crusty bread to soak up that delicious lemony sauce. Don’t forget to tag your creations — I’d love to see how yours turn out!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baked
- Cuisine: Italian-American
Keywords: Chicken Piccata Meatballs