Chicken Piccata Meatballs
A delightful blend of juicy chicken meatballs in a tangy lemon sauce, perfect for family dinners or gatherings.
Ingredients
For the Meatballs
- 1 lb ground chicken Fresh ground chicken is recommended.
- 1/2 cup breadcrumbs Use regular or gluten-free breadcrumbs.
- 1/4 cup grated parmesan cheese Parmesan adds flavor and moisture.
- 1 large egg Beaten, used to bind the mixture.
- 2 cloves garlic Minced for flavor.
- 1 tablespoon lemon zest Adds a vibrant lemon flavor.
- 1 tablespoon fresh parsley Chopped for freshness.
- to taste salt and pepper For seasoning.
For Cooking and Sauce
- 2 tablespoons olive oil For frying meatballs.
- 1/2 cup chicken broth Adds depth to the sauce.
- 1/4 cup capers For saltiness and texture.
- 1 large lemon Juiced to flavor the sauce.
Instructions
Preparation
- Gather all ingredients on a clean surface.
- In a mixing bowl, combine ground chicken, breadcrumbs, parmesan cheese, beaten egg, garlic, lemon zest, parsley, salt, and pepper. Mix gently until just combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place on a plate.
Cooking
- Heat olive oil in a skillet over medium heat.
- Add the meatballs in a single layer and cook for around 10 minutes, turning occasionally until golden brown.
- Remove the meatballs from the skillet and set aside on a plate.
- In the same skillet, add chicken broth, capers, and lemon juice. Stir and scrape any browned bits from the pan.
- Allow the sauce to simmer for a few minutes until it thickens.
- Return the meatballs to the skillet with the sauce and simmer for an additional 5 minutes, coating the meatballs in the sauce.
- Serve hot, drizzled with sauce and garnished with extra parsley if desired.
Notes
For a gluten-free option, use gluten-free breadcrumbs. To alter the flavor, consider adding herbs or reducing capers. These meatballs can be baked at 400°F for about 20-25 minutes for a healthier alternative.