Piccata Chicken Meatballs (Print Version)
Tender chicken meatballs in a zesty lemon-caper butter sauce, offering a fresh take on a timeless dish.
# Ingredients:
→ Meatballs
01 -
2 tablespoons olive oil
02 -
1 pound ground chicken
03 -
⅔ cup panko breadcrumbs
04 -
¼ cup grated parmesan cheese
05 -
½ teaspoon salt
06 -
1 tablespoon lemon zest
07 -
4 cloves garlic, minced
→ Piccata Sauce
08 -
1 tablespoon flour
09 -
3 cloves garlic, minced
10 -
½ stick butter
11 -
¼ cup lemon juice
12 -
1 cup chicken broth
13 -
¼ cup capers and 2 tablespoons from their brine
# Steps:
01 -
Combine chicken, breadcrumbs, cheese, salt, garlic, and lemon zest in a mixing bowl. Shape into round balls, about 2 tablespoons each.
02 -
In a heated pan with olive oil, cook the meatballs over medium-high heat, turning them frequently to brown all sides. Remove and set aside after 6 minutes.
03 -
Using the same pan, melt butter with garlic. Stir in the flour, then slowly pour in broth. Add capers, brine, and lemon juice.
04 -
Let the mixture simmer for about 6-7 minutes to thicken. Place meatballs back in, cook for another 5-6 minutes, and coat them with the sauce.
# Helpful Notes:
01 -
Pair this with rice or noodles.
02 -
Yields 20 meatballs total.