Chicken Piccata Meatballs

Helga Glaesel de BlandingFebruary 1, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This recipe is a variation of Chicken Piccata, but in the form of meatballs. They are prepared by mixing ground chicken with parmesan, panko, grated lemon, and other ingredients. The citrus sauce with its creamy texture (but it does not contain cream) is so delicious served with pasta or rice.

We have already prepared this recipe several times, they really like it at home, and it is easy to double up for more servings.

You can check out our reel for a step by step video:

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Helga

Chicken Piccata Meatballs

Yields 18 to 20 meatballs

Ingredients:
1 lb ground chicken
¼ cup grated parmesan cheese
⅔ cup panko breadcrumbs
½ tsp salt
4 cloves garlic, minced
1 tbsp lemon zest
2 tbsp olive oil
½ stick butter
3 cloves garlic, minced
1 tbsp flour
1 cup chicken broth
¼ cup capers + 2 tbsp caper brine
¼ cup lemon juice.

Directions:

In a large bowl, mix chicken, parmesan, panko, salt, garlic, and lemon zest. Using 2 tbsp of meat, roll into balls.
Heat a large pan over medium-high heat and add oil. Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.
In the same pan, add butter and garlic. Once melted, whisk in flour. Slowly whisk in chicken broth, lemon juice and caper brine followed by the capers. Simmer sauce, covered for 6-7 minutes, it will thicken as it cooks.
Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs. Serve meatballs over pasta, rice, or enjoy as is with a side of greens.

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