Chicken Piccata Meatballs With Lemon And Capers
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic meatball extravaganza of your life!
Today, we’re diving into the world of chicken piccata meatballs, and trust me, you won’t want to miss this!. No more boring, bland meatballs!
Imagine sinking your teeth into a juicy, flavorful meatball, smothered in a rich and tangy sauce, made with the perfect blend of lemon, capers, white wine, and butter. It’s a match made in heaven!
These chicken piccata meatballs are incredibly easy to make and require minimal ingredients. The best part? They cook in just one pan, making cleanup a breeze!
To start, add half of the minced shallots to a large bowl. Stir in some grated Parmesan cheese, half and half, bread crumbs, parsley, and egg. Roughly chop some capers and add them to the bowl, along with some ground chicken. Season with salt, pepper, and garlic powder, and mix everything together until it’s just combined.
Next, add the remaining bread crumbs to a work surface or shallow dish. Form the chicken mixture into 12 meatballs, rolling each one lightly in the bread crumbs to coat and help shape them.
Heat some oil in a large deep skillet over medium-high heat. Add the meatballs to the skillet and cook, turning occasionally, until they’re browned on all sides. This should take about 5 minutes, adding more oil if necessary.
Remove the meatballs from the skillet and set them aside. Add the remaining shallot and capers to the skillet and cook, stirring constantly, for 1 minute. Pour in some white wine and chicken stock, and bring the mixture to a boil.
Return the meatballs to the skillet, reduce the heat, and simmer until the liquid is reduced by half, stirring occasionally, to coat the meatballs in the sauce. This should take about 6-7 minutes.
Once the sauce is reduced, move the meatballs to one side of the skillet and turn the heat to very low. Whisk in some lemon juice and cold butter, stirring constantly, until the sauce is well incorporated and slightly thickened.
Stir in some parsley and remove the skillet from the heat. Toss the meatballs well with the sauce and serve immediately.
These chicken piccata meatballs are perfect served over orzo, rice, or angel hair pasta. They’re a game-changer for a quick and delicious dinner!
Printable Recipe
Ingredients
- half of the minced shallots
- grated Parmesan cheese
- half and half
- bread crumbs
- parsley
- egg
- capers
- ground chicken
- salt
- pepper
- garlic powder
- remaining bread crumbs
- oil
- remaining shallot
- white wine
- chicken stock
- lemon juice
- cold butter
- parsley
Instructions
- 1. Add half of the minced shallots to a large bowl.
- 2. Stir in grated Parmesan cheese, half and half, bread crumbs, parsley, and egg.
- 3. Roughly chop some capers and add them to the bowl along with ground chicken.
- 4. Season with salt, pepper, and garlic powder, and mix everything together until just combined.
- 5. Add the remaining bread crumbs to a work surface or shallow dish.
- 6. Form the chicken mixture into 12 meatballs, rolling each one lightly in the bread crumbs to coat.
- 7. Heat oil in a large deep skillet over medium-high heat.
- 8. Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides (about 5 minutes).
- 9. Remove the meatballs from the skillet and set them aside.
- 10. Add the remaining shallot and capers to the skillet and cook, stirring constantly, for 1 minute.
- 11. Pour in white wine and chicken stock, and bring the mixture to a boil.
- 12. Return the meatballs to the skillet, reduce the heat, and simmer until the liquid is reduced by half (about 6-7 minutes).
- 13. Move the meatballs to one side of the skillet and turn the heat to very low.
- 14. Whisk in lemon juice and cold butter, stirring constantly until the sauce is well incorporated and slightly thickened.
- 15. Stir in parsley and remove the skillet from the heat.
- 16. Toss the meatballs well with the sauce and serve immediately.
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