Description
These Chicken Piccata Meatballs are a delicious twist on the classic chicken piccata dish, featuring tender ground chicken meatballs in a tangy lemon and caper sauce. Perfect for a comforting and flavorful meal!
Ingredients
Scale
For the Meatballs:
- 1 ½ pounds ground chicken
- ½ cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup dry white wine (or additional broth)
- ¼ cup fresh lemon juice
- 2 tablespoons capers, rinsed
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Shape into meatballs.
- Cook the Meatballs: Brown meatballs in olive oil, then set aside.
- Make the Sauce: In the same skillet, melt butter, add garlic, broth, wine, lemon juice, and capers. Simmer and return meatballs to the skillet.
- Serve: Simmer until cooked through. Garnish with parsley before serving.
Notes
- Serve over pasta, rice, or mashed potatoes
- For dairy-free, omit Parmesan and use nutritional yeast
- You can bake the meatballs at 400°F for 18–20 minutes instead of pan-searing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 660mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
