Chicken Piccata Meatballs

These Chicken Piccata Meatballs are a family favorite. If you’re a fan of the classic Italian dish chicken piccata, you’re going to love this meatball version. The recipe is easy to whip up and perfect served with a side of rice or pasta.

The first step of the recipe is to make your meatballs. In a large bowl, you’ll combine all your meatball ingredients gently together. Don’t overmix or you’ll get tough meatballs. I use a 1 1/2-inch cookie scooper to scoop my meatballs. The recipe will make roughly 28 meatballs if you use a heaping scoopful of the meatball meat for each meatball.

Heat 2 tablespoons of olive in a large skillet over medium heat. Once hot, add about 12-14 meatballs to the skillet and cook for roughly 6-7 minutes, turning often until lightly browned all over. Remove the meatballs from the skillet to a baking sheet lined with paper towels. Repeat with remaining meatballs adding more olive oil as needed.

Next up will be to make your piccata sauce. To the same skillet, you’ll add your 4 tablespoons of butter over medium heat until melted. Then you’ll add in your chopped shallots and cook for 3-4 minutes, stirring often, followed by your garlic for an additional minute.

You’ll whisk in your flour and cook for one minute and then slowly whisk in your chicken broth, lemon juice and capers. You’ll let the sauce simmer over medium heat for 5-6 minutes until it thickens a bit, then add in your final tablespoon of butter. At this point you’ll add in your meatballs and let them cook in your sauce for about 5 minutes until heated through. Before serving you can sprinkle with some dried parsley and then serve the meatballs with a side of rice, pasta or with a salad and some crusty bread.

These meatballs are tender and delicious and the sauce is tangy and buttery and loaded with capers! I know you guys are gonna love it!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Chicken Piccata Meatballs

Author: MaryAnn Dwyer

Servings: 6 servings

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These Chicken Piccata Meatballs are a family favorite. If you're a fan of the classic Italian dish chicken piccata, you're going to love this meatball version. The recipe is easy to whip up and perfect served with a side of rice or pasta.

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Ingredients

  

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Chicken Meatballs

• 2 lbs. ground chicken
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 3 Tbsp. olive oil, plus a few extra tablespoons for frying the meatballs
• 1 cup seasoned panko crumbs
• 3/4 cup grated Parmesan cheese
• 1 tsp. onion powder
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1/2 tsp. paprika

Piccata Sauce

• 5 Tbsp. butter
• 1 medium shallot, finely chopped
• 3 cloves garlic, minced
• 1 Tbsp. all-purpose flour
• 1 14.5-oz. can low-sodium chicken broth
• 1/3 cup freshly squeezed lemon juice
• 1 3-oz. jar capers, drained
• 1 tsp. dried parsley, for garnish before serving

Instructions

 

Chicken Meatballs

• In a large bowl, combine all ingredients for meatballs and gently mix together. Do not over mix. Using a 1 1/2-inch cookie scoop, scoop a heaping scoop of meatball mixture into balls and place on a large baking sheet to get ready for frying. Set aside. The mixture will make roughly 28 -30 meatballs.
• Heat 2 tablespoons of olive in a large skillet over medium heat. Once hot, add about 12-15meatballs to the skillet and cook for roughly 6-7 minutes, turning often until lightly browned all over. Remove the meatballs from the skillet to a baking sheet lined with paper towels. Repeat with remaining meatballs adding more olive oil as needed.

Piccata Sauce

• To the same skillet, you'll add 4 tablespoons of the butter over medium heat until melted. Then you'll add in your chopped shallots and cook for 3-4 minutes, stirring often, followed by your garlic for an additional minute.
• You'll whisk in your flour and cook for one minute and then slowly whisk in your chicken broth, lemon juice and capers. Let the sauce simmer over medium heat for 5-6 minutes until it thickens a bit, then add in your final tablespoon of butter. At this point you'll add in your meatballs and let them cook in your sauce for about 5 minutes until heated and cooked through. Before serving you can sprinkle with some dried parsley.

Nutrition

Calories: 514kcal | Carbohydrates: 15g | Protein: 35g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 815mg | Potassium: 951mg | Fiber: 1g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 3mg

Keyword: capers, ground chicken, lemon, meatballs, piccata sauce

Cuisine: Italian

Course: Main Dish

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!