Chicken Piccata Meatballs
User Reviews
4.9
285 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
3104 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata Meatballs
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Chicken meatballs in a quick and easy piccata sauce are an easy and delicious weeknight meal your whole family will love.
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Ingredients
- 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, both juiced
- 1/2 cup dry white wine or chicken broth,
- 1/4 cup capers, drained and rinsed
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Instructions
- Season the chicken: In a medium bowl, add the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, 1/2 of the chopped parsley leaves, and 1/4 cup of the breadcrumbs. Add a big pinch of kosher salt and black pepper (about 1/2 teaspoon each) and a drizzle of olive oil. Mix to combine.
- Bread the meatballs: Onto a large plate, spread the remaining 1/4 cup breadcrumbs.
- Shape the meatballs: Form the chicken mixture into small balls (about 1 heaping tablespoon each). Roll them in the breadcrumbs to coat.
- Sear the meatballs: Into a large nonstick pan set over medium heat, add enough olive oil to coat (about 3 tablespoons). Once the oil begins to shimmer, arrange the meatballs in a layer without touching. Sear, turning until each side is golden brown, about 3 minutes per side. (You do not need to fully cook the chicken meatballs at this point, they will finish cooking in the sauce.) Transfer to a plate lined with paper towels to drain.
- Make the sauce: Leaving any leftover chicken fat in the pan, add 3 tablespoons of olive oil and the ghee or butter. Stir over medium-high heat until melted, then add the garlic. Stir until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste, then ring the sauce to a boil.
- Finish the meatballs: Turn the heat to low and nestle the meatballs back in the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until the meatballs are cooked through and are no longer pink in the center, about 5 minutes.
- Serve: Sprinkle on the lemon zest and remaining chopped parsley (about 2 tablespoons). Serve hot, with plenty of piccata sauce spooned over top.
Notes
- If your pan is small, brown the meatballs in batches to avoid overcrowding. Overcrowding causes the temperature of the pan to drop, which prevents the meatballs from getting golden brown.
- If you don’t have a nonstick pan, preheating the pan before you add the oil will help prevent sticking.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition Information
Show Details
Calories
310.4kcal
(16%)
Carbohydrates
17.6g
(6%)
Protein
24.4g
(49%)
Fat
17g
(26%)
Saturated Fat
6.8g
(34%)
Polyunsaturated Fat
2.5g
Monounsaturated Fat
6.1g
Trans Fat
0.3g
Cholesterol
154.1mg
(51%)
Sodium
786.9mg
(33%)
Potassium
753.8mg
(22%)
Fiber
3.1g
(12%)
Sugar
2.5g
(5%)
Vitamin A
418.2IU
(8%)
Vitamin C
30.5mg
(34%)
Calcium
82.6mg
(8%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3104 kcal
% Daily Value*
| Calories | 310.4kcal | 16% |
| Carbohydrates | 17.6g | 6% |
| Protein | 24.4g | 49% |
| Fat | 17g | 26% |
| Saturated Fat | 6.8g | 34% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 6.1g | 31% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 154.1mg | 51% |
| Sodium | 786.9mg | 33% |
| Potassium | 753.8mg | 16% |
| Fiber | 3.1g | 12% |
| Sugar | 2.5g | 5% |
| Vitamin A | 418.2IU | 8% |
| Vitamin C | 30.5mg | 34% |
| Calcium | 82.6mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
285 reviews
Excellent
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