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Chicken Piccata Meatballs

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These chicken piccata meatballs are tender, flavorful, and finished with a bright lemon caper butter sauce. They make an elegant yet easy dinner served with noodles, rice, or your favorite side.

Ingredients

  • 1 large egg
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons finely chopped shallot, from 1 shallot
  • 1 tablespoon capers, drained and rinsed, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lb ground chicken (preferably not extra-lean all breast meat)
  • 1/2 cup grated pecorino Romano or Parmigiano Reggiano cheese
  • 6 tablespoons + 1/2 cup Italian seasoned breadcrumbs, divided
  • 3 tablespoons olive oil, for cooking
  • 1 cup chicken broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice, from 1 lemon
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons chopped fresh Italian parsley

Instructions

  1. Preheat the oven to 425°F (220°C) and set a rack in the middle position.
  2. In a large bowl, combine the egg, parsley, shallot, chopped capers, garlic, milk, salt, and pepper. Mix well with a fork.
  3. Add the ground chicken, grated cheese, and 6 tablespoons of breadcrumbs. Mix with your hands until combined; the mixture will be somewhat wet.
  4. Place the remaining 1/2 cup breadcrumbs in a shallow bowl. Using wet hands, form 12 medium-sized meatballs about 2 inches (5 cm) in diameter and roll each in breadcrumbs to coat.
  5. Heat olive oil in a large oven-safe nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until lightly golden all over, about 5 minutes.
  6. Transfer the skillet to the oven and roast, turning the meatballs halfway through, until tender and cooked through, about 10 minutes.
  7. Transfer the meatballs to a platter or divide among 4 plates.
  8. Place the skillet over medium-high heat and add the chicken broth. Bring to a boil while scraping up the browned bits from the bottom of the skillet. Reduce slightly, about 3 minutes.
  9. Remove the skillet from heat and stir in the butter, lemon juice, capers, and parsley until combined.
  10. Spoon the pan sauce over the meatballs and serve warm with noodles or rice.

Notes

  • Use ground chicken that is not extra-lean for more tender and flavorful meatballs.
  • Keep the skillet handle covered with an oven mitt after baking because it will remain very hot.
  • Serve with pasta, rice, or vegetables to soak up the lemon caper sauce.
  • Leftovers can be stored in an airtight container in the refrigerator and reheated gently.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-piccata-meatballs/