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Chicken Piccata Meatballs
Chicken Piccata Meatballs are a rich and elegant dish featuring tender chicken meatballs simmered in a luscious lemon-butter sauce with briny capers. The tangy, savory flavors are perfectly balanced, creating a restaurant-quality meal that's surprisingly easy to make.
Servings 4
Calories 385kcal
Ingredients
Meatballs
- 1 pound ground chicken
- 1 teaspoon salt recommended: kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- ⅓ cup bread crumbs plain
- 1 large egg
- 2 tablespoons olive oil
Sauce
- ½ cup chicken broth
- ½ cup dry white wine like chardonnay
- 1 tablespoon lemon juice
- 2 teaspoons garlic minced
- 2 tablespoons capers drained
- 3 tablespoons butter salted
- parsley optional garnish
Instructions
- Add the ground chicken, kosher salt, black pepper, garlic powder and lemon juice to a large mixing bowl. Mix together with a fork until the chicken is evenly seasoned. Stir in the breadcrumbs and egg until well incorporated.
- Using a medium cookie scoop, scoop out portions of the ground chicken mixture. Roll each portion into a tight ball with clean hands. Each meatball should be approximately two tablespoons of the chicken mixture.
- Add the olive oil to a large skillet over medium-high heat.
- Place the meatballs in the pan, and cook for approximately 10 minutes, turning frequently so that the meatballs are browned on all sides. Remove them from the pan and set aside.*
- Add the chicken broth, white wine, lemon juice, garlic and capers to the skillet. Bring the sauce to a simmer, scraping the browned bits from the bottom of the pan. Allow the sauce to simmer for 5-6 minutes, until slightly reduced.
- Turn the heat down to medium. Add the butter to the sauce and whisk until it is fully melted and incorporated into the sauce.
- Return the meatballs to the pan and spoon the sauce over them. Allow them to cook for several more minutes in the simmering sauce.
Notes
The meatballs should be close to fully cooked at this point. They will cook in the sauce for another several minutes at the end, so if they are slightly under at this step (145-155F) that is fine.
This recipe makes about 16 meatballs.
Nutrition
Calories: 385kcal | Carbohydrates: 9g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 167mg | Sodium: 1023mg | Potassium: 678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg