Get ready to elevate your dinner game with our Chicken Piccata Meatballs recipe. Imagine tender chicken meatballs infused with zesty lemon zest, aromatic herbs, and a hint of garlic, all bathed in a luscious caper sauce. With each bite, you’ll experience a burst of flavor – from the tangy brightness of the lemon to the briny pop of the capers, perfectly complementing the savory goodness of the meatballs. Whether served over pasta, rice, or enjoyed on their own as a delicious appetizer, these Chicken Piccata Meatballs are sure to impress and leave your taste buds singing.
Ingredients
1 lb ground chicken
1/4 cup grated parmesan cheese
2/3 cup panko breadcumbs
1/2 tsp salt
4 cloves garlic, minced
1 tbsp lemon zest
2 tbsp olive oil
1/2 stick butter
3 cloves garlic, minced
1 tbsp flour
1 cup chicken broth
1/4 cup capers + 2 tbsp caper brine
1/4 cup lemon juice
Instructions
In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.
Using 2 tbsp of meat, roll into balls.
Heat a large sautepan over medium-high heat and add oil.
Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.
In the same pan, add butter and garlic. Once melted, whisk in flour.
Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.
Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs.
Serve meatballs over pasta, rice, or enjoy as is.
Prep: 10
Cook: 30
Total: 40 minutes