Chicken Piccata Meatballs

The moment I discovered the magic of Chicken Piccata Meatballs, I knew I had stumbled upon something special. It was a chilly evening, and I was craving comfort food that would warm me from the inside out. The idea of savory, tender meatballs coated in a tangy lemon sauce, enriched with capers and a hint of garlic, was enough to make my mouth water. As I gathered my ingredients, I felt a wave of excitement wash over me. This dish not only satisfies hunger but also brings a sense of joy and warmth to any table. Whether it’s a casual weeknight dinner or a special gathering with family and friends, Chicken Piccata Meatballs brings everyone together. It’s those moments of laughter shared over a delicious meal that I cherish the most, and I can’t wait to share this recipe with you!

Ingredients for Chicken Piccata Meatballs

When it comes to the ingredients for Chicken Piccata Meatballs, simplicity is key. Each ingredient plays a role in creating a dish that’s bursting with flavor. The combination of ground chicken, fresh herbs, and zesty lemon creates a symphony of tastes that harmonize beautifully. These ingredients work together seamlessly, making this dish a delightful experience from start to finish.

• 1½ pounds ground chicken – The star of the show, this lean protein keeps the meatballs tender and juicy.
• 1 teaspoon kosher salt – Essential for enhancing the flavors of the other ingredients.
• ½ teaspoon freshly ground black pepper – Adds a mild spice that complements the other flavors.
• 1 teaspoon garlic powder – Provides a rich, garlicky taste that permeates the meatballs.
• 2 tablespoons chopped fresh parsley – Fresh herbs brighten up the dish and add a pop of color.
• ½ cup Panko breadcrumbs – These light breadcrumbs help bind the meatballs while keeping them airy.
• 1 large egg – Acts as a binder, ensuring the meatballs hold their shape during cooking.
• ½ tablespoon lemon zest – Infuses a fresh, citrusy aroma throughout the dish.
• 1 tablespoon olive oil – Used for cooking the meatballs, adding a rich flavor.
• 4 tablespoons unsalted butter – Divided throughout the recipe to create a luscious sauce.
• 3 cloves garlic, minced – Fresh garlic enhances the flavor profile of the sauce.
• 1 tablespoon all-purpose flour – Helps thicken the sauce, giving it a velvety texture.
• 1 cup low-sodium chicken broth – Creates a flavorful base for the sauce.
• 2 tablespoons capers, drained – Introduces a tangy bite that pairs perfectly with the chicken.
• 2 tablespoons lemon juice – Adds a bright acidity that elevates the dish.
• ½ teaspoon kosher salt – Additional seasoning for the sauce.
• ¼ teaspoon freshly ground black pepper – A touch of spice to round out the flavors.
• ½ teaspoon crushed red pepper flakes (optional) – For those who enjoy a little heat in their dishes.

Putting Together Chicken Piccata Meatballs

Preparing Chicken Piccata Meatballs is a fun and rewarding process. You’ll love watching the ingredients come together to create something mouthwatering. Follow these simple steps, and you’ll have a delicious meal ready in no time.

1. In a large bowl, combine ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko breadcrumbs, egg, and lemon zest. Mix until everything is well incorporated. The mixture should be moist but not overly sticky. If it feels too wet, add a little more breadcrumbs.
2. Using a 1½-tablespoon-sized cookie scoop, portion out the mixture and roll it into meatballs. Aim for uniform size to ensure even cooking. You should end up with about twelve meatballs. Set them aside on a plate while you prepare the skillet.
3. Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, carefully add the meatballs in batches. Avoid overcrowding the pan, as this will prevent them from browning properly. Cook for about 4 to 5 minutes until they are golden brown on all sides. Remove the meatballs to a plate and set them aside.
4. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to let it burn!
5. Sprinkle flour over the garlic and whisk for about a minute until it forms a paste. This will help thicken your sauce. The flour should turn slightly golden, indicating it’s cooked.
6. Slowly whisk in the chicken broth, ensuring there are no lumps. The sauce will begin to thicken and develop flavor.
7. Add the capers, lemon juice, salt, black pepper, and red pepper flakes (if using) to the sauce. Stir well to combine all the flavors.
8. Return the meatballs to the skillet, gently nestling them into the sauce. Reduce the heat to medium and cook for an additional 5 minutes, allowing the flavors to meld and the meatballs to cook through.
9. Just before serving, add the remaining cold butter to the skillet. Swirl it into the sauce until it melts completely, creating a luxurious finish. This step is crucial for a rich, velvety texture.
10. Garnish your Chicken Piccata Meatballs with additional chopped parsley, and serve immediately. Enjoy the delightful flavors and the joy of cooking!

Helpful Notes about Chicken Piccata Meatballs

While making Chicken Piccata Meatballs, a few extra notes can enhance your experience. Here are some tips to keep in mind:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of chicken broth to keep them moist.
• Freezing: These meatballs freeze well! Place cooked meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can last up to three months.
• Pairing: Serve Chicken Piccata Meatballs alongside pasta, rice, or a fresh salad to make a complete meal. They also pair beautifully with crusty bread for sopping up the delicious sauce.
• Meal Prep: Consider making a double batch to have on hand for quick weeknight dinners. Just thaw and reheat when needed!
• Flavor Enhancements: Experiment with adding different herbs or spices to the mix, such as oregano or thyme, for a unique twist on traditional flavors.

What to Serve Alongside Chicken Piccata Meatballs

Pairing your Chicken Piccata Meatballs with the right sides can elevate your meal. Here are some ideas:

• Pasta: Serve the meatballs over a bed of spaghetti or fettuccine tossed in olive oil or a light lemon sauce.
• Rice: Fluffy white rice or lemon-infused rice complements the meatballs well, soaking up the delicious sauce.
• Salads: A simple arugula or mixed green salad with a lemon vinaigrette balances the richness of the meatballs.
• Crusty Bread: Freshly baked bread is perfect for dipping into the savory sauce.
• Seasonal Vegetables: Roasted or steamed vegetables, such as asparagus or green beans, bring freshness and color to your plate.
• Cocktails: Consider a refreshing mocktail or a glass of iced tea to complement the meal, enhancing your dining experience.

FAQ

Conclusion

In conclusion, Chicken Piccata Meatballs are a delightful dish that combines comfort and flavor in every bite. Their versatility and ease of preparation make them a go-to recipe for any occasion. I encourage you to try making these meatballs, as they’ll surely impress your family and friends. Cooking should be fun and fulfilling, and this recipe exemplifies that spirit perfectly. Enjoy the process, and savor the delicious results!

Chicken Piccata Meatballs

The ultimate comfort food, Chicken Piccata Meatballs are savory, juicy meatballs bathed in a tangy lemon sauce with capers. This easy weeknight dinner is perfect for sharing and will leave everyone craving more. Make it tonight and experience the joy of cooking!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 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

Equipment

• Cookie Portion Scoop

Method

 

1. In a large bowl, combine ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko breadcrumbs, egg, and lemon zest. Mix until everything is well incorporated. The mixture should be moist but not overly sticky. If it feels too wet, add a little more breadcrumbs.
2. Using a 1½-tablespoon-sized cookie scoop, portion out the mixture and roll it into meatballs. Aim for uniform size to ensure even cooking. You should end up with about twelve meatballs. Set them aside on a plate while you prepare the skillet.
3. Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, carefully add the meatballs in batches. Avoid overcrowding the pan, as this will prevent them from browning properly. Cook for about 4 to 5 minutes until they are golden brown on all sides. Remove the meatballs to a plate and set them aside.
4. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to let it burn!
5. Sprinkle flour over the garlic and whisk for about a minute until it forms a paste. This will help thicken your sauce. The flour should turn slightly golden, indicating it’s cooked.
6. Slowly whisk in the chicken broth, ensuring there are no lumps. The sauce will begin to thicken and develop flavor.
7. Add the capers, lemon juice, salt, black pepper, and red pepper flakes (if using) to the sauce. Stir well to combine all the flavors.
8. Return the meatballs to the skillet, gently nestling them into the sauce. Reduce the heat to medium and cook for an additional 5 minutes, allowing the flavors to meld and the meatballs to cook through.
9. Just before serving, add the remaining cold butter to the skillet. Swirl it into the sauce until it melts completely, creating a luxurious finish. This step is crucial for a rich, velvety texture.
10. Garnish your Chicken Piccata Meatballs with additional chopped parsley, and serve immediately. Enjoy the delightful flavors and the joy of cooking!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of chicken broth to keep them moist.
• Freezing: These meatballs freeze well! Place cooked meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can last up to three months.
• Pairing: Serve Chicken Piccata Meatballs alongside pasta, rice, or a fresh salad to make a complete meal. They also pair beautifully with crusty bread for sopping up the delicious sauce.
• Meal Prep: Consider making a double batch to have on hand for quick weeknight dinners. Just thaw and reheat when needed!
• Flavor Enhancements: Experiment with adding different herbs or spices to the mix, such as oregano or thyme, for a unique twist on traditional flavors.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.