Description
Succulent chicken piccata meatballs bring zesty Italian-American flavors to your dinner table with a playful twist on classic piccata. Tangy lemon, briny capers, and rich butter sauce elevate these tender meatballs, inviting you to savor each delightful bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground chicken
Binding and Flavor Enhancers:
- 2/3 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
Cooking and Preparation:
- 2 tablespoons olive oil
Piccata Sauce:
- 1/2 stick (4 tablespoons or 57 grams) butter
- 3 cloves garlic, minced
- 1 tablespoon flour
- 1 cup chicken broth
- 1/4 cup capers
- 2 tablespoons caper brine
- 1/4 cup lemon juice
Instructions
- Combine ground chicken with grated parmesan, panko breadcrumbs, minced garlic, lemon zest, and a pinch of salt in a mixing bowl. Gently blend ingredients until uniformly mixed.
- Shape the mixture into compact, golf ball-sized spheres, ensuring consistent size for even cooking.
- Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 375°F.
- Carefully place meatballs into the hot pan, allowing space between each for proper browning. Rotate every 2 minutes to achieve a golden-brown exterior, cooking for about 6 minutes total.
- Transfer browned meatballs to a clean plate, leaving behind the flavorful pan drippings.
- Reduce heat to medium and add butter to the same skillet. Sauté minced garlic until fragrant, about 30 seconds.
- Sprinkle flour into the butter-garlic mixture, whisking continuously to create a smooth roux without burning.
- Gradually pour in chicken broth, stirring constantly to prevent lumps. Add capers, caper brine, and fresh lemon juice.
- Simmer the sauce for 6-7 minutes, allowing it to thicken and develop a rich consistency.
- Return meatballs to the sauce, gently coating each one. Cook for an additional 5-6 minutes, ensuring they’re heated through and absorbing the tangy sauce.
- Serve hot, spooning extra sauce over the meatballs and garnishing with fresh parsley if desired.
Notes
- Opt for ground chicken with higher fat content to ensure juicy, tender meatballs that won’t dry out during cooking.
- Gently mix meatball ingredients to prevent overworking, which can make the texture tough and dense.
- Toast panko breadcrumbs briefly before mixing for extra crunch and deeper flavor profile in the meatballs.
- Adjust sauce consistency by adding more broth if too thick or simmering longer if too thin for perfect coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 85 mg