Easy Chicken Piccata Meatballs
Experience a refreshing twist on a classic Italian favorite with these Easy Chicken Piccata Meatballs. This restaurant-quality meal features tender ground chicken meatballs infused with Parmesan and lemon zest, simmered in a silky, bright lemon-caper sauce. It is a quick, vibrant, and approachable weeknight dinner that captures all the iconic zesty and buttery flavors of traditional piccata without the fuss of frying cutlets. Perfect served over your favorite pasta or with a side of crusty bread to soak up the delicious sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Dinner
- Method: Broiling and Sautéing
- Cuisine: Italian-American
Ingredients
1 pound ground chicken
1/2 cup torn soft white bread, crusts removed
2 tablespoons whole milk
1/2 cup freshly grated vegetarian-friendly Parmesan cheese
1 large egg
1 shallot, finely chopped (divided)
4 tablespoons chopped capers (divided)
1 teaspoon grated lemon zest
1 teaspoon kosher salt (divided)
4 tablespoons chopped Italian parsley (divided)
2 tablespoons olive oil
2 1/2 teaspoons all-purpose flour
1 1/2 cups low sodium chicken broth
2 tablespoons freshly squeezed lemon juice
Instructions
Preheat your oven broiler to high and line a baking sheet with parchment paper.
In a small bowl, combine torn bread and milk to create a panade; let it soak for 5 minutes.
In a large bowl, mix the ground chicken, panade, Parmesan, egg, half the shallot, half the capers, lemon zest, 1/2 teaspoon salt, and 2 tablespoons of parsley.
Form the mixture into small, uniform meatballs and place them on the prepared baking sheet.
Broil the meatballs for 8-10 minutes, or until they are golden brown and cooked through.
In a large skillet, heat the olive oil over medium heat and add the remaining shallot, cooking until softened.
Stir in the flour and cook for 1 minute, then whisk in the chicken broth and lemon juice to create the sauce.
Bring the sauce to a simmer and add the remaining capers and parsley, cooking until slightly thickened.
Add the broiled meatballs to the skillet, tossing gently to coat them in the sauce before serving.
Notes
Ensure you use vegetarian-friendly Parmesan to keep the dish meat-free in terms of rennet usage. You can substitute panko breadcrumbs for fresh bread if desired. Serve immediately with linguine or roasted potatoes.
Find it online: https://www.claricerecipes.com/easy-chicken-piccata-meatballs/