Description
Chicken Piccata Meatballs are a flavorful twist on classic Italian piccata, featuring tender ground chicken meatballs simmered in a zesty lemon-caper butter sauce. This dish combines juicy, perfectly browned meatballs with a tangy, buttery sauce infused with garlic and fresh parsley, making it an elegant yet easy-to-make meal that’s perfect for dinner or entertaining.
Ingredients
Scale
Meatballs
- 1½ pounds ground chicken
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- ½ cup Panko breadcrumbs
- 1 large egg
- ½ tablespoon lemon zest (from ½ lemon)
Sauce
- 1 tablespoon olive oil (for cooking)
- 4 tablespoons unsalted butter (divided – ½ stick)
- 3 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 2 tablespoons capers (drained)
- 2 tablespoons lemon juice (from 1 lemon)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Mix: In a large bowl, combine the ground chicken, kosher salt, black pepper, garlic powder, chopped parsley, Panko breadcrumbs, egg, and lemon zest. Mix thoroughly until all ingredients are well incorporated into a uniform mixture.
- Scoop: Using a 1½-tablespoon-sized cookie scoop, form the mixture into 12 evenly sized meatballs. Aim to keep each meatball consistent in size for even cooking.
- Heat skillet: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil to warm until shimmering.
- Brown: Add the meatballs to the hot skillet in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides for about 4-5 minutes until they develop a golden crust. Remove the browned meatballs and set them aside on a plate.
- Cook garlic and flour: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it. Stir in the all-purpose flour and whisk continuously for 1 minute to form a roux.
- Whisk broth: Slowly pour in the low-sodium chicken broth while whisking to prevent lumps, creating a smooth sauce base.
- Add flavorings: Stir in the capers, fresh lemon juice, kosher salt, ground black pepper, and optional crushed red pepper flakes, blending all the flavors into the sauce.
- Cook meatballs in sauce: Return the browned meatballs to the skillet, reduce the heat to medium, and let them simmer in the sauce for 5 minutes, allowing the meatballs to finish cooking and absorb the flavors.
- Finish sauce: Add the remaining 3 tablespoons of cold unsalted butter to the skillet. Stir gently until the butter melts completely into the sauce, giving it a rich, glossy finish.
- Garnish and serve: Sprinkle additional freshly chopped parsley over the meatballs and sauce before serving to add a fresh and vibrant touch.
Notes
- For best results, use fresh lemon juice and zest to maximize the bright piccata flavor.
- To keep meatballs tender, avoid overmixing the meat mixture.
- You can substitute ground turkey for a leaner option if desired.
- If you prefer a thicker sauce, simmer a bit longer after adding the butter to reduce further.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: chicken meatballs, piccata sauce, lemon caper sauce, Italian chicken recipe, quick dinner, skillet meatballs, easy chicken meal
