Juicy Chicken Piccata Meatballs: Your Family's New Favorite Dinner
Enjoy Juicy Chicken Piccata Meatballs that are quick to make, bursting with flavor, and perfect for family dinners.
Equipment
- Large Bowl
- skillet
- whisk
- measuring cups
- Measuring spoons
Ingredients
For the Meatballs
- 1 pound ground chicken Choose regular ground chicken for enhanced flavor and moisture.
- 1/2 cup Parmesan cheese Adds richness; substitute with Pecorino Romano for a different twist.
- 1/2 cup panko breadcrumbs Provide a delightful texture; regular breadcrumbs work in a pinch.
- 1 teaspoon salt Enhances overall flavor; be cautious if you're using salted chicken broth.
- 2 cloves garlic Freshly minced garlic brings aromatic flavor; go for fresh for the best taste.
- 1 tablespoon lemon zest Brightens the meatballs with vibrant citrus notes; always use fresh zest.
For the Sauce
- 2 tablespoons olive oil Essential for browning meatballs; avocado oil is a good substitute.
- 2 tablespoons butter Adds a touch of richness; use olive oil for a healthier alternative.
- 1 tablespoon flour Thickens the piccata sauce; gluten-free flour can easily be used.
- 1 cup chicken broth (low sodium) Forms the base of the delicious sauce; vegetable broth makes a lighter version.
- 2 tablespoons capers Impart a salty, briny flavor; you can omit them but will lose some character.
- 1 tablespoon caper brine Provides depth of flavor; white wine can replace it if needed.
- 2 tablespoons lemon juice Freshly squeezed adds brightness; bottled juice is okay in a rush.
- 2 tablespoons fresh parsley For garnish and a burst of freshness; substitute with other herbs if desired.
Instructions
Preparation Steps
- In a large bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, salt, minced garlic, and lemon zest until just blended.
- Shape the mixture into 12-14 meatballs, each about 2 tablespoons in size.
- Heat olive oil in a skillet over medium-high heat. Sear the meatballs for 6 minutes until golden brown on all sides, then transfer to a plate.
- Lower the heat and add butter and minced garlic to the skillet. Sauté for 1-2 minutes until fragrant.
- Stir in the flour into the butter-garlic mixture, cooking for about 1 minute.
- Gradually whisk in the chicken broth until smooth. Add capers, caper brine, and lemon juice, then let simmer for 6-7 minutes.
- Return the meatballs to the skillet, allowing them to simmer in the sauce for 5-6 minutes to heat through and absorb flavors.
- Taste and adjust seasoning as needed. Serve garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to maintain juiciness.