Chicken Piccata Meatballs
Tender chicken meatballs bathed in a creamy lemon-caper sauce, offering a delightful twist on the classic Italian Chicken Piccata.
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- to taste salt and pepper
- 1 tablespoon olive oil (for frying)
For the Sauce
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 1/2 cup heavy cream
Instructions
Preparation
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper until well blended.
- Roll the mixture into equal-sized meatballs, about 1.5 inches in diameter.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add chicken broth, lemon juice, and capers. Stir, scraping up any browned bits from the pan. Let it simmer for about 3-5 minutes.
- Slowly stir in the heavy cream, blending until the sauce is creamy and smooth.
- Return the meatballs to the skillet, letting them simmer in the sauce for about 10 minutes until heated through.
- Plate the meatballs, spoon the creamy sauce over the top, and garnish with additional parsley if desired.
Notes
Tips: Avoid overmixing the meatball ingredients to keep them tender. Adjust lemon juice for a tangier flavor. Meatballs can be prepared ahead of time and stored uncooked in the refrigerator. Use fresh ingredients when possible. You can swap heavy cream for half-and-half or coconut cream for a lighter alternative.