Description
This Saucy Chicken Piccata Meatballs recipe features tender ground chicken meatballs infused with garlic, parmesan, and fresh herbs, seared to perfection and simmered in a tangy lemon-caper sauce. Perfectly balanced with a buttery pan sauce, these meatballs are ideal for a comforting meal served alongside your favorite sides.
Ingredients
Scale
Meatballs
- 1 large egg
- 4 cloves of garlic, finely minced
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 tablespoon whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs, plain or seasoned
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
- 1 lb ground chicken
For Cooking and Sauce
- 1–2 tablespoons olive oil
- 4 tablespoons butter, salted or unsalted
- 1 large shallot, chopped
- 2 cloves of garlic, finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, plus more to preference
Instructions
- Make Meatball Mixture: In a large bowl, beat 1 large egg until smooth. Add the finely minced garlic, chopped parsley, ricotta cheese, parmesan cheese, panko breadcrumbs, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper. Stir well to combine all ingredients evenly.
- Add Ground Chicken: Gently mix in the ground chicken, making sure not to overwork the mixture to keep the meatballs tender.
- Shape Meatballs: Using your hands or a scoop, form the mixture into evenly sized meatballs and place them on a lined baking sheet, ensuring they don’t touch.
- Sear Meatballs: Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches to avoid overcrowding the pan, turning to brown all sides evenly. Once browned, remove meatballs from the skillet and set aside.
- Make Pan Sauce: In the same skillet, melt the butter over medium heat. Add the chopped shallot and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Prepare Sauce Base: Sprinkle the flour over the butter and shallots, stirring constantly to create a roux. Slowly pour in the chicken broth, lemon juice, and capers, stirring continuously to avoid lumps. Bring the sauce to a gentle simmer.
- Combine and Simmer: Return the seared meatballs to the skillet with the sauce. Simmer gently for 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened to your liking.
- Serve: Garnish the meatballs with additional fresh parsley. Serve hot alongside your preferred sides such as pasta, rice, or vegetables.
Notes
- Ensure not to overmix the meatball mixture to keep the meatballs tender and juicy.
- Searing the meatballs creates a flavorful crust that enhances the dish.
- The sauce can be adjusted by adding more lemon juice or capers to taste.
- These meatballs pair well with spaghetti, mashed potatoes, or a simple green salad.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
