Description
A twist on classic chicken piccata, these meatballs are tender, flavorful, and coated in a tangy lemon-caper sauce.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- 2 tbsp capers, drained
- 2 tbsp butter
Instructions
- In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, parsley, salt, and pepper.
- Shape mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, about 8 minutes. Remove and set aside.
- In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer.
- Return meatballs to the skillet and cook for 5 minutes until sauce thickens.
- Stir in butter until melted. Serve warm.
Notes
- Use fresh lemon juice for best flavor.
- For extra richness, add a splash of white wine to the sauce.
- Serve over pasta or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg
Keywords: chicken piccata meatballs, Italian meatballs, lemon caper chicken