Chicken Piccata Meatballs

Chicken Piccata Meatballs

These tender chicken meatballs are infused with lemon and capers, all nestled in a delicious piccata sauce.

Ingredients:

• For the meatballs:
  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Piccata Sauce:
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1/2 cup lemon juice
  • 1/4 cup capers, drained
  • 1/4 cup chopped fresh parsley (additional)

Cooking Guide:

1. Make the meatballs: In a large bowl, combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, garlic, lemon zest, parsley, salt, and pepper. Mix gently with your hands until just combined. Avoid overworking the mixture.
2. Roll the mixture into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown on all sides, about 5-7 minutes. Transfer the cooked meatballs to a plate.
4. Make the Piccata Sauce: In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds, until fragrant.
5. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes, until thickened.
6. Stir in lemon juice and capers. Let the sauce simmer for another minute.
7. Add the cooked meatballs back to the pan and spoon the sauce over them. Garnish with additional chopped parsley and serve immediately.

Tips:

• For moist meatballs: Soak the breadcrumbs in a little milk for 5 minutes before adding them to the meatball mixture. The milk will add moisture and prevent the meatballs from drying out.
• Don’t overmix the meatball mixture: Overmixing can lead to tough meatballs. Mix just until the ingredients are combined.
• Cook the meatballs in batches: Avoid overcrowding the pan when cooking the meatballs. This will ensure even browning.
• Serve with: These meatballs can be served over pasta, rice, or mashed potatoes. You can also serve them with roasted vegetables or a simple green salad.
• Leftovers: Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through.