Description
This Saucy Chicken Piccata Meatballs recipe features tender ground chicken meatballs infused with garlic, parmesan, and fresh herbs, seared to perfection and simmered in a tangy lemon-caper butter sauce. Ready in 45 minutes, these flavorful meatballs make a delightful meal, perfect for serving over pasta, rice, or alongside steamed vegetables.
Ingredients
Scale
Meatball Mixture
- 1 large egg
- 4 cloves of garlic, finely minced
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 tablespoon whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs, plain or seasoned
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
- 1 lb ground chicken
For Cooking
- 1–2 tablespoons olive oil
- 4 tablespoons butter, salted or unsalted
- 1 large shallot, chopped
- 2 cloves of garlic, finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, plus more to preference
Instructions
- Make Meatball Mixture: Beat the egg in a medium bowl until well mixed. Add the minced garlic, chopped parsley, ricotta cheese, grated parmesan, panko breadcrumbs, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper. Stir all these ingredients together until combined. Gently fold in the ground chicken, mixing just until everything is evenly incorporated without overworking the meat.
- Shape Meatballs: Using a spoon or your hands, scoop and roll the mixture into evenly sized meatballs. Place them on a lined baking sheet, making sure they are spaced apart to prevent sticking.
- Sear Meatballs: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs in batches to avoid overcrowding and sear them on all sides until they develop a golden-brown crust. This should take about 2-3 minutes per side. Once seared, remove the meatballs from the skillet and set aside.
- Make Pan Sauce: In the same skillet, melt 4 tablespoons of butter over medium heat. Add the chopped shallot and cook until it becomes translucent and soft, about 2-3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Sprinkle 1 tablespoon of all-purpose flour over the shallots and garlic, stirring constantly to cook out the raw flour taste.
- Add Liquids and Simmer: Slowly pour in 1 cup of chicken broth, stirring continuously to prevent lumps. Add 1/4 cup of freshly squeezed lemon juice and 2 tablespoons of capers. Bring the sauce to a gentle simmer, allowing it to thicken slightly and develop bright flavors.
- Combine and Simmer Meatballs: Return the seared meatballs to the skillet, nestling them into the lemon-caper sauce. Cover and simmer for 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened to your liking.
- Serve: Garnish the meatballs with additional chopped fresh parsley. Serve them hot with your choice of sides such as pasta, rice, or steamed vegetables for a complete meal.
Notes
- Use plain or seasoned panko breadcrumbs depending on your flavor preference.
- Adjust the red pepper flakes to control the heat level.
- For a richer sauce, use salted butter; for less sodium, choose unsalted butter.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- Make sure not to overmix the meatball mixture to keep them tender.
