Chicken Piccata Meatballs (Print-Friendly Version)
Tender meatballs paired with a tangy lemon and caper butter sauce, inspired by traditional piccata.
# Ingredients:
→ Meatballs
01 -
1 tablespoon lemon zest
02 -
4 garlic cloves, finely chopped
03 -
2 tablespoons olive oil
04 -
1 pound ground chicken
05 -
¼ cup grated parmesan
06 -
⅔ cup panko breadcrumbs
07 -
½ teaspoon salt
→ Piccata Sauce
08 -
1 tablespoon all-purpose flour
09 -
¼ cup lemon juice
10 -
½ stick unsalted butter
11 -
3 cloves of garlic, minced
12 -
1 cup chicken stock
13 -
¼ cup capers with 2 tablespoons of their brine
# Steps:
01 -
Combine chicken, parmesan, breadcrumbs, salt, garlic, and lemon zest in a bowl. Shape into balls, about 2 tablespoons each.
02 -
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.
03 -
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.
04 -
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:
01 -
Tastes great served over rice or pasta
02 -
Yields around 20 meatballs