5.0 from 6 votes
Chicken Piccata Meatballs
Juicy chicken piccata meatballs in a tangy lemon-caper sauce. Perfect for weeknight dinners or entertaining. Ready in just 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 370 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound ground chicken
- 1 large egg beaten
- 1 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup breadcrumbs
- 1/4 cup all-purpose flour
Piccata sauce:
- 1/4 cup olive oil
- 3-4 garlic cloves minced
- Zest of 1 lemon
- Juice of 2 lemons
- 2/3 cup capers
- 2 tablespoons finely chopped parsley
Instructions
- Place the 1 pound ground chicken in a large bowl together with the beaten 1 large egg.
- In a small bowl combine the seasonings( 1 1/2 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon cayenne pepper, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder) with the 1/4 cup breadcrumbs and add them to the meat.
- Mix well to combine and form into small meatballs. Dredge the meatballs into the 1/4 cup all-purpose flour.
- Heat 1/4 cup olive oil in a large pan over medium heat. Cook the meatballs for 2-3 minutes per side, or until golden and cooked through. Transfer the meatballs to a plate and cover to keep warm.
- To the oil from the pan add the 3-4 garlic cloves (minced) and cook for 30 seconds.
- Add the juice of 2 lemons, zest of 1 lemon, 2/3 cup capers, and 2 tablespoons finely chopped parsley. Simmer for 3-4 minutes to allow the flavors to meld.
- Return the meatballs into the sauce together with the parsley and continue to simmer for 3-4 minutes, to heat up and help the sauce thicken even more.
- Serve over cooked spaghetti and enjoy!
Cup of Yum
Notes
- You can prep the meatballs ahead of time and refrigerate them for up to 2 days. The cooked meatballs and sauce keep well in the fridge for 3 days.
- Freeze leftovers in an airtight container for up to 3 months—just thaw and reheat gently on the stove.
- You can prep the meatballs ahead of time and refrigerate them for up to 2 days. The cooked meatballs and sauce keep well in the fridge for 3 days.
- Freeze leftovers in an airtight container for up to 3 months—just thaw and reheat gently on the stove.
- You may use ground turkey instead of ground chicken if you prefer.
Nutrition Information
Calories
370kcal
(19%)
Carbohydrates
15g
(5%)
Protein
24g
(48%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
138mg
(46%)
Sodium
1524mg
(64%)
Potassium
685mg
(20%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
218IU
(4%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 138mg | 46% |
| Sodium | 1524mg | 64% |
| Potassium | 685mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.