Description
Juicy chicken meatballs simmered in a tangy lemon caper piccata sauce, perfect for a quick and flavorful dinner.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix until just combined.
- Form mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 6-8 minutes.
- Remove meatballs from skillet and set aside.
- In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits.
- Return meatballs to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes, until cooked through.
- Stir in butter until melted and sauce is slightly thickened.
- Garnish with fresh parsley and serve over pasta, rice, or with crusty bread.
Notes
You can customize the seasonings to taste. For a richer sauce, add a splash of white wine with the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American