Chicken Piccata Meatballs
User Reviews
4.9
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Prep Time
10 mins
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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
Description
These meatballs blend ground chicken with spices, garlic, and parsley, shaped and coated in breadcrumbs for added texture. They are seared to develop a golden crust, which locks in moisture. The accompanying sauce is a blend of lemon juice and zest, dry white wine, capers, butter, and garlic that imparts piquant, savory flavors typical of piccata preparations. The meatballs simmer briefly in this sauce, ensuring thorough cooking and infusing the beef with bright acidity and richness.
The dish pairs well with pasta, rice, or vegetable sides, where the sauce can be used as a flavorful topping. The lemon and capers balance the mildness of the chicken, making it suitable for those who enjoy citrus-accented dishes. These meatballs can be served as an appetizer or a main course, providing a satisfying, moist texture inside with a crisp outside.
When cooking, avoid overcrowding the pan during searing to maintain heat and achieve proper browning. If cream of pan is not nonstick, preheating helps prevent sticking. Using quality ingredients enhances the final flavor. Adjust seasoning after simmering in the sauce as needed.
Ingredients
- 1 pound ground chicken
- 1 egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 5 garlic divided, cloves
- 3/4 parsley leaves chopped, bunch
- 1/2 cup breadcrumbs (divided)
- kosher salt
- black pepper
- extra virgin olive oil (about 1/2 cup)
- 2 tablespoons butter or ghee
- 2 lemon 1 zested, both juiced, large
- 1/2 cup dry white wine or chicken broth
- 1/4 cup capers drained and rinsed
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
- Brown the meatballs in batches to prevent overcrowding and ensure even golden crust.
- Preheat the pan before adding oil to reduce sticking if you don't have a nonstick skillet.
- Adjust seasoning after the meatballs finish cooking in the sauce for best flavor balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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