Description
These Chicken Piccata Meatballs are a delicious twist on the classic Italian dish, featuring tender ground chicken meatballs in a savory lemon-caper sauce. Perfect for a weeknight dinner or special gathering.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/4 cup white wine (optional)
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Shape into 1-inch meatballs.
- Cook the Meatballs: Brown meatballs in olive oil in a skillet. Remove and set aside.
- Make the Sauce: Melt butter in the skillet. Add chicken broth, lemon juice, capers, and white wine. Simmer and return meatballs to coat in sauce.
- Serve: Garnish with parsley and serve hot over pasta, rice, or mashed potatoes.
Notes
- For a lighter version, use ground turkey instead of chicken.
- For a thicker sauce, whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water before adding the meatballs back.
- These meatballs also make a great appetizer served with toothpicks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe (about 4–5 meatballs with sauce)
- Calories: 340
- Sugar: 1g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 120mg
