Description
Delicious and tangy Chicken Piccata Meatballs that are tender, flavorful, and cooked in a zesty lemon-caper sauce. This easy-to-make dish combines ground chicken with Parmesan, fresh lemon zest, and capers, perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons capers, chopped
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Cooking
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, grated Parmesan cheese, lemon zest, chopped capers, minced garlic, beaten eggs, breadcrumbs, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into meatballs about 1-2 inches in diameter, ensuring they hold together well for cooking.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully and cook, turning occasionally, until browned on all sides, approximately 8 to 10 minutes. Once browned, remove the meatballs from the skillet and set aside.
- Prepare Sauce: In the same skillet, add chicken broth, butter, and fresh lemon juice. Stir to combine and bring the mixture to a simmer over medium heat.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet. Allow them to simmer in the lemon-caper sauce for 10 to 15 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the meatballs before serving. Serve hot as a main course with your choice of sides.
Notes
- For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- If you prefer a stronger lemon flavor, you can increase the lemon zest or lemon juice slightly.
- These meatballs pair well with pasta, rice, or steamed vegetables.
- Make sure not to overcrowd the skillet while browning meatballs to ensure even cooking.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently in the sauce.
