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These Lemon-Caper Chicken Meatballs put a twist on traditional Italian cooking, giving you those tangy, bright flavors in small, tasty bites. They're juicy, packed with sauce, and work great over noodles or just eaten alone.
I came up with this when I wanted chicken piccata but only had ground chicken on hand. Now my kids actually ask for these instead of the regular version!
Key Components
- Ground Chicken: Makes soft, moist meatballs
- Fresh Garlic: Goes in both meatballs and sauce
- Lemon Zest: Gives that fresh citrus kick
- Panko Breadcrumbs: Help meatballs stay fluffy
- Capers: Add that classic tangy bite
- Fresh Parmesan: Brings richness and salt
- Butter: Makes the sauce velvety
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Cooking Steps
- Shape Your Meatballs:
- Combine chicken with spices
- Throw in breadcrumbs and cheese
- Form into same-sized balls
- Dampen hands slightly to stop sticking
- Brown the Meatballs:
- Warm pan until oil looks shiny
- Place meatballs with space between
- Flip carefully for balanced color
- Set aside when golden brown
- Whip Up the Sauce:
- Cook butter with garlic
- Stir in flour until blended
- Slowly pour in broth
- Add capers and lemon last
- Complete the Dish:
- Put meatballs back in sauce
- Let bubble until fully cooked
- Ladle sauce over top
- Cool slightly before eating
Just yesterday my friend's super picky kid ate four helpings - that's what I call a suppertime success!
Smart Cooking Advice
- Cool meatball mix for easier handling
- Keep some noodle water to adjust sauce
- Make twice as much and freeze half
Tasty Companions
- Thin spaghetti to soak up all that tasty sauce
- Smooth polenta for comfort food vibes
- Hearty bread for wiping plates clean
- Basic baked veggies
I like putting these on spiralized zucchini when I want something on the lighter side!
Keeping and Planning Ahead
These meatballs work great for busy weeks:
- Keep in sealed container up to 3 days
- Freeze after cooking for 3 months max
- Defrost in fridge overnight
- Warm slowly in a pan with extra broth
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Different Ways to Try
- Swap in ground turkey for fewer calories
- Mix in chopped fresh herbs
- Pour some white wine into the sauce
- Kick up heat with crushed red pepper
Fixing Common Problems
- For floppy meatballs, toss in extra breadcrumbs
- If they seem dry, cook them less time
- Too lemony? Add a splash of heavy cream
- Sauce too gloppy? Thin with warm broth
Wrapping Up
These Lemon-Caper Chicken Meatballs have become my backup plan when I need to wow folks without getting stressed. The zingy sauce turns plain ground chicken into something fancy, while keeping all those piccata flavors we can't get enough of. Whether it's a family dinner or company's coming, these meatballs show that down-home cooking can still look fancy.
Just remember, the secret to amazing meatballs is handling them lightly and cooking them evenly. Take your time with the process, and you'll get juicy, flavor-packed results every single time.
Recipe FAQs
- → Can I prepare the meatballs early?
- Definitely! Make them early and warm them up in the sauce. Add a splash of liquid when reheating if the sauce thickens too much.
- → What can I use besides chicken?
- Ground turkey is a perfect alternative and tastes just as good.
- → How do I keep the meatballs soft?
- Avoid overdoing it when mixing and don't leave them cooking too long. Remove them from heat as soon as they're done.
- → Can I freeze these meatballs?
- For sure! Freeze the cooked meatballs (no sauce) and whip up fresh sauce when you're ready to serve.
- → What's a good pairing for these?
- Serve them on pasta, rice, mashed potatoes, or even alongside some toasted bread.
Chicken Piccata Meatballs
Tender meatballs paired with a tangy lemon and caper butter sauce, inspired by traditional piccata.
Ingredients
→ Meatballs
→ Piccata Sauce
Steps
Combine chicken, parmesan, breadcrumbs, salt, garlic, and lemon zest in a bowl. Shape into balls, about 2 tablespoons each.
In a big pan, warm up the oil over medium-high heat. Place the meatballs in and cook for 6 minutes, turning them so they brown evenly. Take them out of the pan.
Use the same pan to melt butter and garlic together. Stir in the flour, and then pour in broth, capers with brine, and lemon juice while stirring.
Let the sauce simmer for 6-7 minutes until thickened. Put the meatballs back in, cooking for an extra 5-6 minutes. Drizzle sauce over the meatballs to serve.
Notes
- Tastes great served over rice or pasta
- Yields around 20 meatballs
Required Tools
- Big sautéing pan
- Mixing bowl, large size
- Whisk for mixing
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Contains dairy (butter, parmesan)
- Contains wheat (panko)