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Description
These chicken piccata meatballs are a flavorful twist on traditional chicken piccata. The meatballs are made with ground chicken, Italian seasoning, garlic, parsley, breadcrumbs, salt, pepper, paprika, and olive oil. They are cooked on the stovetop and then simmered in a lemony sauce with capers and garlic.
Ingredients
Scale
- 1 pound ground chicken
- 1 egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 5 garlic cloves, divided
- 3/4 bunch parsley, leaves chopped
- 1/2 cup breadcrumbs, divided
- Kosher salt and black pepper
- Extra virgin olive oil, about 1/2 cup
- 2 tablespoons butter or ghee
- 2 large lemons, 1 zested and both juiced
- 1/2 cup dry white wine or chicken broth
- 1/4 cup capers, drained and rinsed
Instructions
- In a medium bowl, combine the ground chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, half of the chopped parsley, and 1/4 cup of breadcrumbs. Season with a generous pinch of kosher salt and black pepper, approximately 1/2 teaspoon each, along with a drizzle of olive oil. Mix thoroughly.
- On a large plate, spread the remaining 1/4 cup of breadcrumbs evenly.
- Shape the chicken mixture into small balls, roughly the size of a heaping tablespoon each, and roll them in the breadcrumbs to coat.
- In a large nonstick skillet over medium heat, pour in enough olive oil to coat the bottom, about 3 tablespoons. When the oil shimmers, place the meatballs in a single layer without touching. Sear them, turning occasionally, until they are golden brown on all sides, about 3 minutes per side. They do not need to be fully cooked at this stage, as they will finish cooking in the sauce. Transfer the meatballs to a plate lined with paper towels to absorb excess oil.
- Without discarding the chicken fat in the pan, add 3 tablespoons of olive oil along with the ghee or butter. Stir over medium-high heat until melted, then incorporate the garlic. Cook until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste and bring the sauce to a boil.
- Reduce the heat to low and return the meatballs to the pan. Spoon some sauce over them, cover, and let simmer until the meatballs are cooked through and no longer pink in the center, about 5 minutes.
- To serve, sprinkle the dish with lemon zest and the remaining chopped parsley, approximately 2 tablespoons. Enjoy hot, generously topped with the piccata sauce.
Notes
TECHNIQUE TIP: Brown meatballs in batches to maintain a high pan temperature for a golden crust.
STORAGE: Store leftovers in an airtight container in the fridge for up to 3 days.
SUBSTITUTION: Use chicken broth instead of white wine for a non-alcoholic option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 310.4 kcal
- Sugar: 2.5 g
- Sodium: 786.9 mg
- Fat: 17 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 8.6 g
- Trans Fat: 0.3 g
- Carbohydrates: 17.6 g
- Fiber: 3.1 g
- Protein: 24.4 g
- Cholesterol: 154.1 mg
