Chicken Piccata Meatballs
These meatballs are a simple way to get the flavors of chicken piccata without dealing with cutlets. The capers and lemon in both the meatballs and sauce keep things bright, and broiling instead of pan-frying means less oil and less babysitting.
Ingredients
Meatballs
- 1/2 lb ground chicken
- 2 Tbsp grated parmesan cheese
- 3 Tbsp Italian seasoned bread crumbs
- 2 tsp chopped capers, drained
- 1 large egg
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
- 1 Tbsp parsley, finely chopped
- 1/2 tsp lemon zest
Piccata Sauce
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 cloves garlic, minced
- 1 1/2 Tbsp all-purpose flour
- 3/4 cup chicken broth
- 1 1/2 Tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp capers, drained
Optional Toppings
- Grated parmesan cheese
- Lemon zest
- Fresh parsley
Instructions
- Preheat oven to broil and grease a baking sheet.
- Combine ground chicken, parmesan, bread crumbs, capers, egg, garlic, salt, pepper, garlic powder, onion powder, Italian seasoning, parsley, and lemon zest in a bowl.
- Mix with hands until well combined.
- Form mixture into 12 meatballs and place on baking sheet with space between them.
- Broil for 9 minutes, flip, and broil for 2 more minutes until browned.
- Heat olive oil and butter in a large skillet over medium heat.
- Add minced garlic and cook for 1 minute until fragrant.
- Whisk in flour for 30 seconds until dissolved.
- Pour in chicken broth and lemon juice, whisk to combine, and simmer for 2-3 minutes.
- Stir in capers, lemon zest, and parsley.
- Simmer sauce on low heat for 5 minutes.
- Add broiled meatballs to sauce and spoon sauce over each one.
- Cover and cook for 5 more minutes until meatballs reach 165F internal temperature.
- Serve over pasta or salad with optional toppings of parmesan, lemon zest, and fresh parsley.