Description
This Saucy Chicken Piccata Meatballs recipe offers tender, flavorful ground chicken meatballs simmered in a zesty lemon-caper sauce. Combining Italian-inspired ingredients like fresh parsley, garlic, parmesan, and capers, these meatballs make a perfect main dish that is both comforting and vibrant. The seared meatballs are finished by simmering in a buttery pan sauce, creating a luscious, tangy finish that is ideal for serving over pasta or alongside vegetables.
Ingredients
Scale
Meatballs
- 1 large egg
- 4 cloves garlic, finely minced
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 tablespoon whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs, plain or seasoned
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
- 1 lb ground chicken
Cooking
- 1–2 tablespoons olive oil
- 4 tablespoons butter, salted or unsalted
- 1 large shallot, chopped
- 2 cloves garlic, finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, plus more to preference
Instructions
- Make Meatball Mixture: Beat the egg in a mixing bowl. Add the minced garlic, chopped parsley, ricotta cheese, grated parmesan, panko breadcrumbs, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper. Stir all ingredients to combine well before gently folding in the ground chicken until just incorporated.
- Shape Meatballs: Using a scoop or your hands, form the mixture into evenly sized meatballs. Place each meatball on a lined baking sheet to prepare for cooking.
- Sear Meatballs: Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs in batches, carefully searing them on all sides until golden brown and firm. Remove the seared meatballs and set them aside on a plate.
- Make Pan Sauce: In the same skillet, melt 4 tablespoons of butter over medium heat. Add the chopped shallot and cook until translucent, about 2-3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Sprinkle the tablespoon of all-purpose flour over the garlic and shallot mixture and stir to combine.
- Add Liquids: Slowly pour in 1 cup of chicken broth, stirring continuously to avoid lumps. Add the 1/4 cup freshly squeezed lemon juice and 2 tablespoons of capers. Allow the sauce to come to a simmer.
- Combine and Simmer: Return the seared meatballs to the skillet, submerging them in the sauce. Simmer gently for 10 to 15 minutes, until the meatballs are cooked through and the sauce has thickened to a luscious consistency.
- Serve: Garnish the saucy chicken piccata meatballs with additional fresh parsley and extra capers if desired. Serve warm with your choice of sides, such as pasta, rice, or steamed vegetables.
Notes
- Use ground chicken with a bit of fat content for moist and flavorful meatballs.
- Panko breadcrumbs provide a lighter texture than regular breadcrumbs.
- If you prefer less heat, reduce or omit the red pepper flakes.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
- Simmering the meatballs in the sauce ensures they stay moist and absorb the tangy flavors.
- Leftover meatballs can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
