Description
These Saucy Chicken Piccata Meatballs are a delicious twist on the classic Italian dish, combining tender ground chicken meatballs with a bright, tangy lemon-caper sauce. Perfectly seared and simmered in a buttery pan sauce, these meatballs offer a flavorful, protein-packed meal that’s ready in just 45 minutes.
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
Cooking & Sauce
- 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 large bowl, then add finely minced garlic, chopped parsley, whole milk ricotta cheese, freshly grated parmesan, panko breadcrumbs, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper. Stir to combine all ingredients thoroughly.
- Add Ground Chicken: Gently mix the ground chicken into the egg and seasoning mixture until just combined, taking care not to overwork the meat.
- Shape Meatballs: Using a scoop or your hands, form the mixture into evenly sized meatballs and place them on a lined baking sheet for easy handling.
- Sear Meatballs: Heat olive oil in a skillet over medium heat. In batches, sear the meatballs on all sides until they develop a golden-brown crust. Remove and set aside on a plate.
- Make Pan Sauce: In the same skillet, melt butter and sauté the chopped shallot until translucent, about 2-3 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
- Thicken Sauce: Sprinkle the all-purpose flour over the shallot and garlic, stirring constantly to form a roux. Slowly whisk in the chicken broth, freshly squeezed lemon juice, and capers, ensuring no lumps form. Bring the sauce to a gentle simmer.
- Simmer Meatballs in Sauce: Return the seared meatballs to the skillet and nestle them into the sauce. Simmer uncovered for 10-15 minutes, or until the sauce thickens and the meatballs are cooked through.
- Serve: Garnish the meatballs with additional chopped fresh parsley. Serve hot paired with your favorite sides such as pasta, rice, or crusty bread.
Notes
- For extra zesty flavor, add a bit of lemon zest to the meatball mixture.
- If you prefer a spicier dish, increase the amount of red pepper flakes.
- Use freshly grated parmesan for the best flavor and texture.
- Make sure not to overcrowd the skillet when searing to get a nice crust on the meatballs.
- Capers add a briny depth to the sauce; adjust quantity based on your preference.
- These meatballs freeze well—cook and cool completely before freezing in an airtight container.
