Description
These Saucy Chicken Piccata Meatballs combine tender ground chicken meatballs with a bright and tangy lemon-caper sauce. The meatballs get a flavorful sear before simmering in a buttery pan sauce enriched with garlic, shallots, and capers for a classic piccata flavor. Perfect for a comforting yet elegant meal ready in under an hour.
Ingredients
Scale
Meatballs
- 1 large egg
- 4 cloves of 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
For Cooking
- 1–2 tablespoons olive oil
- 4 tablespoons butter, salted or unsalted
- 1 large shallot, chopped
- 2 cloves of 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 bowl. Add garlic, parsley, ricotta cheese, parmesan, panko breadcrumbs, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper. Stir to combine well. Gently mix in the ground chicken until everything is evenly incorporated without overworking the meat.
- Shape Meatballs: Scoop the mixture using a spoon or small ice cream scoop and roll into evenly sized meatballs. Place each meatball on a lined baking sheet and set aside.
- Sear Meatballs: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Add meatballs in batches and sear on all sides until nicely browned, about 2-3 minutes per side. Remove the browned meatballs and set aside on a plate.
- Make Pan Sauce: In the same skillet, melt 4 tablespoons of butter. Add the chopped shallot and cook until translucent and softened, approximately 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add Flour and Liquids: Sprinkle 1 tablespoon of all-purpose flour over the shallot and garlic mixture and stir to combine evenly, cooking for about a minute to form a roux. Slowly whisk in 1 cup of chicken broth, 1/4 cup freshly squeezed lemon juice, and 2 tablespoons of capers. Stir well to incorporate and bring the sauce to a gentle simmer.
- Simmer Meatballs in Sauce: Return the seared meatballs to the skillet with the sauce. Simmer uncovered for 10-15 minutes or until the sauce thickens and the meatballs are cooked through, ensuring an internal temperature of 165°F (74°C).
- Serve: Garnish the meatballs and sauce with additional fresh parsley. Serve hot with your choice of sides such as pasta, roasted vegetables, or crusty bread to soak up the flavorful sauce.
Notes
- Use ground chicken for a leaner meatball option; ground turkey is also a good substitute.
- If you prefer a spicier dish, increase the red pepper flakes to your taste.
- Capers provide the signature tangy flavor, but you can adjust the amount based on preference.
- For gluten-free variation, use gluten-free panko breadcrumbs or almond flour.
- Make sure not to overcrowd the skillet when searing to achieve a good crust on the meatballs.
- Simmering the meatballs in the sauce ensures they stay moist and flavorful.
