Name: Chicken Piccata Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian-American
Ingredients: 1 lb ground chicken; 1/2 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 shallot, finely chopped; 2 tablespoons fresh parsley, chopped; 1 teaspoon lemon zest; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1/4 cup dry white wine; 1 cup low-sodium chicken broth; 1/4 cup fresh lemon juice (about 1-2 lemons); 2 tablespoons capers, drained and rinsed; 3 tablespoons unsalted butter, cold and cut into pieces; 2 tablespoons fresh parsley, for garnish

Description

Tender chicken meatballs simmered in a bright, lemony caper sauce with white wine and butter. A comforting yet elegant dish that brings the classic flavors of chicken piccata to a fun, meatball form.

Ingredients

1 lb ground chicken
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 shallot, finely chopped
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup fresh lemon juice (about 1-2 lemons)
2 tablespoons capers, drained and rinsed
3 tablespoons unsalted butter, cold and cut into pieces
2 tablespoons fresh parsley, for garnish

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Instructions

In a large bowl, combine ground chicken, panko, Parmesan, egg, garlic, shallot, 2 tablespoons parsley, lemon zest, salt, and pepper. Mix gently until just combined, being careful not to overwork.
Roll mixture into 1.5-inch meatballs (about 20-24) and set aside.
Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and sear until browned on all sides, about 4-5 minutes per side. Transfer meatballs to a plate and set aside.
In the same skillet, reduce heat to medium and add white wine, scraping up any browned bits. Let it reduce by half, about 2 minutes.
Add chicken broth, lemon juice, and capers. Bring to a simmer and return meatballs to the skillet. Cover and simmer for 10-12 minutes, or until meatballs are cooked through (internal temperature reaches 165°F).
Remove meatballs to a serving platter and keep warm. Whisk cold butter into the sauce, one piece at a time, until melted and emulsified.
Pour sauce over meatballs and garnish with remaining parsley. Serve hot over pasta, rice, or with crusty bread.

Notes

You can customize the seasonings to taste. For a lower-carb option, serve with zucchini noodles or cauliflower mash.

Prep Time: 20 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: Italian-American