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Lemony Chicken Piccata Meatballs

lemony chicken piccata meatballs

Delicious alternative to the more traditional chicken piccata. Serve as an appetizer with lots of crusty bread or as a pasta dish when served over a mound of buttered noodles.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 to 6 servings
Author Rosemary Stelmach

Ingredients

Chicken Meatballs

  • 16 ounces ground chicken
  • 1/2 cup finely ground breadcrumbs
  • 1/4 cup finely grated parmesan cheese
  • 1 large egg, lightly beaten
  • 2 garlic cloves, minced or grated
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for frying

Lemony Piccata Sauce

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced or grated
  • 1/4 cup dry white wine
  • 1 cup chicken broth or stock
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup capers, drained
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh flat leaf parsley

Instructions

  1. To prepare the meatballs, combine all of the meatball ingredients (except the olive oil) in a large bowl. Mix gently until just incorporated. Shape the chicken mixture into small spheres - each measuring about 1 1/2". Using a 1 1/2 tablespoon cookie scoop works perfectly.

  2. To cook the meatballs, heat the two tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and sauté, turning occasionally, until evenly browned for about 6 to 8 minutes. Transfer the browned meatballs to a dish and set aside.

  3. To prepare the Lemony Piccata Sauce - In the same skillet, reduce the heat to medium and add the two tablespoons of olive oil. Add the minced garlic and cook until fragrant for about 30 seconds.

    Gradually pour in the dry white wine and simmer until reduced by half for about two minutes. Be sure to scrape up all of the browned bits while simmering.

    Stir in the chicken broth, lemon juice and drained capers. Bring the mixture to a simmer.

  4. Return the browned meatballs to the skillet with the piccata sauce. Simmer for an additional five minutes to ensure the meatballs are cooked through. During that final simmer, frequently spoon the sauce over the meatballs to keep them moist and flavorful.

  5. Remove the skillet from the heat and stir in the two tablespoons of butter, until melted. Sprinkle with the chopped fresh parsley. Serve the meatballs with the piccata sauce spooned over top.