Chicken Piccata Meatballs
Chicken Piccata Meatballs offer a delightful twist on the traditional chicken piccata, transforming a classic Italian dish into bite-sized, flavorful meatballs.
Equipment
- Mixing Bowl
- Skillet
Ingredients
Meatball Ingredients
- 1 lb Ground Chicken Base of the meatballs.
- 0.25 cup Grated Parmesan Cheese Adds rich flavor and helps bind the ingredients.
- 0.67 cup Panko Breadcrumbs Provides structure and a tender texture.
- 1 tablespoon Lemon Zest Brings fresh, citrusy flavor.
- 4 cloves Garlic, Minced Adds depth of flavor.
Sauce Ingredients
- 0.25 cup Capers Provides briny flavor.
- 2 tablespoons Caper Brine Enhances the sauce's flavor.
- 0.25 cup Fresh Lemon Juice Adds acidity and brightness.
- 2 tablespoons Olive Oil Used for sautéing the meatballs.
- 0.5 stick Butter Forms the base of the piccata sauce.
Instructions
- Step 1: Combine ground chicken, parmesan cheese, panko breadcrumbs, minced garlic, lemon zest, and salt in a large mixing bowl. Mix until well combined.
- Step 2: Use a tablespoon to portion out the meat and roll into 1-inch meatballs.
- Step 3: Heat olive oil in a skillet over medium-high heat. Cook meatballs for about 6 minutes, turning occasionally until browned.
- Step 4: In the same skillet, melt butter, add remaining garlic, and sauté. Whisk in flour, then gradually add chicken broth, capers, caper brine, and lemon juice. Simmer until thickened.
- Step 5: Return meatballs to the skillet, spoon sauce over them, and simmer for an additional 5-6 minutes.
- Step 6: Serve over pasta or rice, garnished with parsley or lemon zest.
Notes
For a gluten-free option, replace panko with gluten-free breadcrumbs. For a dairy-free version, use nutritional yeast instead of parmesan.