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Chicken Piccata Meatballs

Chicken meatballs in a quick and easy piccata sauce are an easy and delicious weeknight meal your whole family will love. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 3104 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. Bread the meatballs: Onto a large plate, spread the remaining 1/4 cup breadcrumbs.
  3. Shape the meatballs: Form the chicken mixture into small balls (about 1 heaping tablespoon each). Roll them in the breadcrumbs to coat.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.