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.
Servings: 6 servings
Calories: 514kcal
Ingredients
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