Description
Delicious and easy-to-make Chicken Piccata Meatballs with a tangy lemon-caper sauce. These flavorful meatballs are perfect for a quick weeknight dinner or a special meal.
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons chopped parsley
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the sauce:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, rinsed
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- fresh parsley and lemon slices for garnish
Instructions
- Prepare the meatballs: In a large bowl, mix ground chicken, Parmesan, breadcrumbs, egg, parsley, minced garlic, salt, and pepper until well combined. Form into 1 1/2-inch meatballs.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- Make the sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Stir in chicken broth, lemon juice, and capers. Bring to a simmer, then add the cornstarch slurry if desired. Return meatballs to the skillet and simmer in the sauce for 5 minutes.
- Serve: Garnish with parsley and lemon slices before serving.
Notes
- Serve over angel hair pasta, mashed potatoes, or cauliflower rice.
- For a gluten-free version, use almond flour or gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 340
- Sugar: 1g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
