These Chicken Piccata Meatballs are a delicious and easy twist on a classic Italian dish. Tender chicken meatballs are simmered in a bright, lemony, and buttery piccata sauce, making for a flavorful and satisfying meal.
Ingredients:
- 1 shallot, finely chopped, divided
- 1/3 cup grated Parmesan cheese
- 1/4 cup half and half
- 1/3 cup plain bread crumbs, plus more for coating
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1 large egg
- 1 tablespoon capers, chopped (plus extra for sauce)
- 1 lb ground chicken
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil (more if needed)
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 tablespoon fresh lemon juice
- 2 tablespoons cold unsalted butter
Preparation:
Paso 1: In a large bowl, mix half of the chopped shallots, Parmesan cheese, half and half, 1/3 cup bread crumbs, parsley, egg, and chopped capers.
Paso 2: Add ground chicken and season with salt, pepper, and garlic powder. Mix gently to combine.
Paso 3: Shape the mixture into 12 meatballs. Roll each meatball in additional bread crumbs to coat and help form them.
Paso 4: Heat olive oil in a deep skillet over medium-high heat. Add meatballs and cook, turning occasionally until browned on all sides, about 5 minutes. Remove and set aside.
Paso 5: In the same skillet, add the remaining shallots and capers. Sauté for 1 minute.
Paso 6: Deglaze the pan with wine and chicken stock, bringing to a boil.
Paso 7: Return meatballs to the skillet, reduce heat, and simmer until the sauce reduces by half, about 6-7 minutes.
Paso 8: Move meatballs to one side of the skillet and reduce heat to very low. Whisk in lemon juice and cold butter until the sauce thickens.
Paso 9: Stir in remaining parsley, coat meatballs with sauce, and serve immediately.
Why you’ll love this recipe:
- Flavorful & unique: A delicious twist on the classic chicken piccata.
- Easy to make: Requires minimal ingredients and simple steps.
- Versatile: Perfect served over pasta, rice, or as an appetizer.
- Quick: Ready in under 30 minutes, perfect for a weeknight meal.
Presentation Suggestions:
- Serve over pasta (linguine, spaghetti, or angel hair work well) tossed in the piccata sauce.
- Garnish with extra parsley and a sprinkle of Parmesan cheese.
- Serve with a side of crusty bread to soak up the sauce.
- For a lighter option, serve over zucchini noodles or cauliflower rice.
- As an appetizer, serve the meatballs on skewers with a small bowl of the piccata sauce for dipping.
Tips:
- Don’t overmix the meatball mixture, as this can result in tough meatballs.
- Make sure the olive oil is hot before adding the meatballs to ensure they brown properly.
- If the sauce becomes too thick, add a splash of chicken stock to thin it out.
- Use freshly squeezed lemon juice for the best flavor.
- For a deeper flavor, add a pinch of red pepper flakes to the sauce.
- To add a touch of sweetness, add a small amount of honey or sugar to the sauce.
- The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information: (Approximate, per serving – assuming 4 servings)
- Calories: 350
- Protein: 30g
- Saturated Fat: 10g
- Sodium: 600mg
Conclusion
These Chicken Piccata Meatballs are a fun and flavorful way to enjoy a classic Italian dish. The combination of tender chicken meatballs and bright, lemony sauce is sure to be a hit with the whole family. This recipe is easy to make, versatile, and perfect for a quick weeknight meal. Enjoy!
Q&A
- Q: Can I use ground turkey instead of ground chicken?
- A: Yes, ground turkey works great as a substitute for ground chicken in this recipe. The flavor will be slightly different, but still delicious. Just make sure to use lean ground turkey to avoid excess grease.
- Q: Can I make this recipe gluten-free?
- A: Yes, you can easily make this recipe gluten-free. Simply use gluten-free bread crumbs for both the meatball mixture and the coating. Also, ensure the chicken stock you use is gluten-free.
- Q: Can I add vegetables to the meatballs?
- A: Absolutely! Adding finely grated zucchini, carrots, or chopped spinach to the meatball mixture is a great way to sneak in some extra vegetables. Just be sure to squeeze out any excess moisture from the zucchini before adding it.
- Q: Can I freeze the meatballs?
- A: Yes, the meatballs can be frozen either before or after cooking. To freeze uncooked meatballs, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. To freeze cooked meatballs, let them cool completely and then freeze them in a single layer on a baking sheet before transferring them to a freezer bag or container.
- Q: What’s the best way to reheat the meatballs?
- A: You can reheat the meatballs in the microwave, oven, or on the stovetop. For the microwave, heat them in 30-second intervals until warmed through. For the oven, place them in a baking dish with a little sauce and bake at 350°F (175°C) until heated through. For the stovetop, simmer them in the piccata sauce over low heat until heated through. Adding a splash of chicken stock or water can help prevent them from drying out.
