Description
This Chicken Piccata Meatballs recipe features tender ground chicken meatballs simmered in a tangy and savory lemon-caper sauce. Perfect for an easy yet elegant meal, these meatballs combine aromatic herbs, fresh lemon zest, and a buttery garlic sauce for a delicious dish that can be served over pasta, rice, or alongside vegetables.
Ingredients
Scale
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)
Sauce
- 1 tablespoon olive oil (for cooking)
- 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)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, kosher salt, black pepper, garlic powder, chopped parsley, Panko breadcrumbs, egg, and lemon zest. Mix everything thoroughly until evenly incorporated.
- Shape the meatballs: Using a 1½-tablespoon-sized cookie scoop, portion the mixture and roll into 12 evenly sized meatballs to ensure consistent cooking.
- Heat the skillet and oil: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow it to heat until shimmering.
- Brown the meatballs: Add the meatballs in batches, being careful not to overcrowd the pan. Sear them for 4-5 minutes until golden brown on all sides, then remove them and set aside on a plate.
- Make the sauce base: In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the all-purpose flour and whisk continuously for 1 minute to form a roux.
- Add the liquid and seasonings: Gradually whisk in the chicken broth, ensuring no lumps form. Then add the capers, lemon juice, remaining 3 tablespoons of butter, kosher salt, black pepper, and crushed red pepper flakes if using. Stir to combine and bring to a simmer.
- Simmer the meatballs: Return the browned meatballs to the skillet, spoon some sauce over them, and cover. Let them cook gently for about 10-12 minutes until cooked through and flavors meld.
- Serve: Garnish with additional chopped fresh parsley and serve the meatballs hot with the piccata sauce drizzled over. Enjoy with pasta, rice, or your favorite side dishes.
Notes
- Do not overcrowd the pan when browning the meatballs; this ensures they get a nice crust.
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- For a gluten-free version, substitute Panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour.
- Crushed red pepper flakes add a bit of heat but can be omitted if preferred mild.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
