Description
Delicious and tender Chicken Piccata Meatballs cooked to golden perfection and served in a tangy lemon-caper sauce. This easy skillet recipe blends Italian flavors with a healthy twist, perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs (or almond flour for low-carb)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil (for frying)
Piccata Sauce
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth (low sodium)
- 2 tablespoons capers, drained
- 1/4 teaspoon garlic powder
- 2 tablespoons butter (optional, for richness)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Make the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs (or almond flour), Parmesan cheese, parsley, egg, garlic, oregano, salt, and pepper. Mix until all ingredients are well combined to create the meatball mixture.
- Form the Meatballs: Using your hands, shape the mixture into small meatballs approximately 1.5 inches in diameter. Set them aside on a plate to prepare for cooking.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. When hot, add the meatballs in batches so as not to overcrowd the pan. Cook each batch for 6-8 minutes, turning frequently, until browned on all sides and cooked through. Remove the cooked meatballs and set aside.
- Prepare the Piccata Sauce: In the same skillet, add 2 tablespoons of olive oil over medium heat. Pour in the fresh lemon juice, chicken broth, capers, garlic powder, and season with a pinch of salt and pepper. Stir everything together and bring the mixture to a simmer.
- Simmer the Sauce: Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly. For a richer flavor, stir in the butter until fully melted and incorporated.
- Combine Meatballs with Sauce: Return the cooked meatballs to the skillet, spooning the sauce over them. Let everything simmer together for an additional 3-5 minutes, so the meatballs absorb the flavors and reheat thoroughly.
- Serve: Garnish with fresh chopped parsley and serve the meatballs immediately. They pair wonderfully with cauliflower rice, zucchini noodles, or a fresh salad for a light and healthy meal.
Notes
- To make this dish low-carb, substitute breadcrumbs with almond flour.
- Use low sodium chicken broth to control the salt content in the sauce.
- Cooking meatballs in batches prevents overcrowding and ensures even browning.
- Butter is optional for a richer and silkier sauce but can be omitted for a lighter version.
- Use fresh lemon juice for the best vibrant flavor in the piccata sauce.
- These meatballs can be made ahead and refrigerated, then reheated in the sauce before serving.
