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Chicken Piccata Meatballs

A delightful twist on classic Italian chicken piccata, these meatballs are crispy on the outside and juicy on the inside, served in a tangy lemon-caper sauce.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground chicken
  • 1/4 cup breadcrumbs can be substituted with crushed crackers or panko
  • 1/4 cup grated Parmesan cheese for extra flavor
  • 1/4 cup fresh parsley, chopped for garnishing and flavor
  • 2 cloves garlic, minced adds great flavor
  • 1 ea egg binds the ingredients
  • Salt and pepper to taste
Sauce Ingredients
  • 1/4 cup lemon juice freshly squeezed for best flavor
  • 1/2 cup chicken broth for the sauce base
  • 2 tablespoons capers adds a briny flavor to the dish

Method
 

Preparation
  1. Gather your ground chicken, breadcrumbs, Parmesan cheese, parsley, and garlic.
  2. In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, salt, and pepper. Mix until just combined; do not overwork the meat.
  3. Form the mixture into meatballs about 1 to 1.5 inches in diameter and place them on a lined baking sheet.
Cooking
  1. In a large skillet over medium heat, add a splash of oil. Once shimmering, add the meatballs in a single layer.
  2. Cook until browned and cooked through, about 5-6 minutes per side, then remove from skillet and set aside.
  3. In the same skillet, combine the lemon juice and chicken broth, scraping up any tasty bits stuck to the bottom.
  4. Stir in the capers and let simmer for a few minutes until the sauce thickens slightly.
  5. Return the cooked meatballs to the skillet, gently coating them with the sauce and allowing them to simmer for an additional 2-3 minutes to absorb the flavors.
  6. Transfer the meatballs to a serving platter, drizzle with sauce, and sprinkle with extra parsley.

Notes

For perfecting chicken piccata meatballs, avoid overcrowding the pan to ensure even browning. You can also store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.