Introduction
Discover the delightful fusion of flavors in this chicken piccata meatballs recipe. With tender ground chicken, aromatic herbs, and a zesty lemon garlic sauce, this dish is perfect for a family dinner or a gathering with friends. Pair it with pasta, rice, or crusty bread to fully enjoy the delicious sauce that ties it all together.
Ingredients
For the Meatballs:
1½ pounds ground chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley, plus more for garnish
½ cup Panko breadcrumbs
1 large egg
½ tablespoon lemon zest (from ½ lemon)
1 tablespoon olive oil (for cooking)
For the Sauce:
4 tablespoons unsalted butter, divided (½ stick)
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
2 tablespoons capers, drained
2 tablespoons lemon juice (from 1 lemon)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes (optional)
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yield
12 meatballs
Enjoy the easy preparation and the satisfying outcome of these chicken piccata meatballs, sure to impress anyone at your dinner table.
Detailed Directions and Instructions
Step 1
In a large bowl, combine the ground chicken, kosher salt, black pepper, garlic powder, chopped parsley, Panko breadcrumbs, egg, and lemon zest. Mix until well combined.
Step 2
Using a 1½-tablespoon-sized cookie scoop, portion the mixture and roll into 12 meatballs of equal size.
Step 3
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Step 4
Once the oil is hot, add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs for 4-5 minutes, turning occasionally, until they are golden on all sides. Remove the meatballs from the skillet and set aside.
Step 5
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 6
Sprinkle the all-purpose flour over the garlic and whisk continuously for 1 minute to form a roux.
Step 7
Gradually pour in the low-sodium chicken broth while whisking to prevent lumps.
Step 8
Stir in the drained capers, lemon juice, kosher salt, black pepper, and crushed red pepper flakes (if using). Bring the sauce to a simmer and let it cook for 2-3 minutes until slightly thickened.
Step 9
Return the browned meatballs to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover the skillet, and let the meatballs simmer in the sauce for 10-12 minutes, or until they are cooked through.
Step 10
Stir in the remaining 2 tablespoons of unsalted butter until melted and the sauce is smooth.
Step 11
Garnish the meatballs with additional chopped fresh parsley before serving.
Notes
Serving Suggestions
Serve the chicken piccata meatballs over pasta, rice, or with crusty bread to soak up the flavorful sauce.
Storage Tips
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing Instructions
These meatballs freeze well. Place cooked meatballs in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. They can be frozen for up to 3 months. Reheat directly from frozen in the sauce.
Cook techniques
Mixing Ingredients
In a large bowl, combine ground chicken with kosher salt, black pepper, garlic powder, parsley, Panko breadcrumbs, egg, and lemon zest. Use your hands or a spoon to mix until just combined to avoid overworking the meat.
Forming Meatballs
Scoop the mixture using a cookie scoop or your hands to form equal-sized meatballs, rolling them gently to maintain their shape.
Browning Meatballs
Heat olive oil in a skillet over medium-high heat. Add meatballs in batches, ensuring they are spaced out to allow for even browning. Brown for 4-5 minutes until golden on all sides.
Making a Roux
Melt unsalted butter in the skillet after removing the meatballs. Add minced garlic and cook until fragrant, then sprinkle in all-purpose flour and whisk continuously for one minute to create a roux.
Creating the Sauce
Gradually whisk in low-sodium chicken broth to the roux, stirring to avoid lumps. Add capers, lemon juice, salt, black pepper, and crushed red pepper flakes before bringing the mixture to a simmer.
Simmering Meatballs
Nestle the browned meatballs back into the sauce. Cover and let them simmer over medium-low heat for 10-12 minutes, allowing them to cook through and absorb the flavors.
Finishing the Sauce
Stir in remaining butter to the sauce until melted to achieve a smooth and rich consistency.
FAQ
Can I use different meat instead of ground chicken?
Yes, you can substitute ground turkey, beef, or pork according to your preference.
How do I know when the meatballs are fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F. Alternatively, cut one open to check that it’s no longer pink inside.
Can I make the meatballs ahead of time?
Certainly! You can prepare the meatballs and refrigerate them before cooking, or freeze them for later use.
What can I serve with chicken piccata meatballs?
These meatballs are delicious over pasta, rice, or served alongside crusty bread to soak up the sauce.
How can I store leftovers?
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Conclusion
This recipe for chicken piccata meatballs serves as a delicious and flavorful meal that’s easy to prepare. The combination of tender chicken, vibrant parsley, and zesty lemon creates a delightful dish that pairs well with various sides. The creamy lemon-caper sauce enhances the meatballs, making them a standout centerpiece for any dinner.
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