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Homemade Chicken Piccata Meatballs photo

Chicken Piccata Meatballs

This Chicken Piccata Meatballs recipe is bursting with flavor! Juicy meatballs in a zesty lemon and creamy sauce make for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 pound ground chicken
  • 1 large egg
  • 1 lemon zested
  • 1 clove garlic grated
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced parsley
  • 2 tablespoons olive oil for cooking
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil for sautéing garlic
  • 3 cloves garlic minced
  • 1-1/2 cups chicken stock
  • 1/2 cup lemon juice fresh
  • 3 tablespoons capers
  • 1 tablespoon caper brine
  • 2 tablespoons heavy cream
  • 8 ounces cooked pasta

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Frying pan or skillet
  • Meat Thermometer
  • Whisk
  • Serving dish

Method
 

Instructions:
  1. In a large mixing bowl, combine the ground chicken, egg, lemon zest, grated garlic, panko breadcrumbs, Parmesan cheese, minced parsley, kosher salt, and black pepper. Using your hands or a spoon, mix until just combined.
  2. Using a tablespoon or cookie scoop, portion the mixture into meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.
  3. Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until golden brown and cooked through.
  4. While the meatballs are baking, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken stock and lemon juice, scraping up any browned bits. Allow to simmer for about 5 minutes.
  6. Add the capers, caper brine, and heavy cream. Stir to combine and let simmer for another 2-3 minutes until the sauce thickens.
  7. Once the meatballs are done, transfer them to the skillet with the sauce. Gently coat the meatballs in the sauce.
  8. Toss the cooked pasta in the sauce and meatballs, ensuring everything is well coated. Serve warm, garnished with parsley or Parmesan if desired.

Notes

  • Don’t overmix the meatball mixture to keep them tender.
  • Check the internal temperature to ensure they are fully cooked.
  • Allow resting time after baking for juicier meatballs.