Chicken Piccata Meatballs
Our Chicken Piccata Meatballs are gourmet, yet so simple to make in less than an hour with all of the classic Italian lemon and caper flavors. We love to serve them over pasta, polenta, sautéed greens, or even mashed potatoes.
Equipment
- large skillet
- Medium cookie scoop for shaping 1 ½-inch meatballs optional
Ingredients
For the meatballs
- 1 pound ground chicken preferably a blend of thigh meat and breast
- ⅓ cup Italian seasoned breadcrumbs
- ⅓ cup Pecorino Romano cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons shallot, finely chopped
- 1 tablespoon capers, drained and chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil for the meatball mixture
- ¼ cup extra-virgin olive oil plus more as needed for frying meatballs
For the sauce
- 2 tablespoons unsalted butter
- ½ cup dry white wine
- 1 cup chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, Pecorino Romano, egg, parsley, shallot, capers, salt, pepper, and 1 tablespoon of olive oil. Mix gently until just combined; do not overmix.
- Using a medium cookie scoop or spoon, portion the mixture and gently roll into 1½-inch meatballs. You should have approximately 14–16 meatballs.
- Pour enough olive oil into a large skillet to come about ⅛ inch up the sides and heat over medium heat. Working in batches, cook the meatballs for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate and add more olive oil between batches as needed.
- Carefully drain the excess oil from the skillet, leaving about 1 tablespoon in the pan along with the browned bits.
- Add the white wine and simmer for 2–3 minutes, scraping up the browned bits, until reduced by about half.
- Add the chicken broth and capers. Simmer for 3–4 minutes, until the sauce is slightly reduced.
- Stir in the lemon juice and butter until the butter has melted and the sauce is smooth.
- Return the meatballs and any accumulated juices to the skillet. Cover and simmer gently over low heat for 3–5 minutes, until heated through and the sauce has thickened slightly. Finish with the parsley.
Notes
- Don’t over-mix the meatball mixture. Mix just until combined so the meatballs stay tender. If you do over-mix, the meatballs will become tough.
- Pan-fry the meatballs rather than bake. Browning in olive oil creates a golden crust on the outside while keeping the inside moist. If you want to bake the meatballs for ease, then that's fine you just won't have as much of a golden brown exterior.
- Be sure to squeeze the lemon juice fresh. This is not the time to use bottled lemon juice, to have the best piccata sauce and flavor, fresh is best.
- Shape the meatballs evenly so that they cook at the same rate. This is super important so that you don't overcook any of the chicken piccata meatballs, which can also cause them to become dry. We like to use a cookie scoop (about 1 1/2 inches) or measuring cup to help with this.
- When it comes to serving the chicken piccata meatballs, we love to pair them with pasta, sautéed greens like spinach, polenta, or even mashed potatoes.
Nutrition
Serving: 1servingCalories: 487kcalCarbohydrates: 11gProtein: 26gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 163mgSodium: 998mgPotassium: 731mgFiber: 1gSugar: 2gVitamin A: 639IUVitamin C: 12mgCalcium: 141mgIron: 2mg
Tried this recipe?Let us know how it was!