Creamy Lemon Chicken Piccata Meatballs
User Reviews
4.9
Creamy Lemon Chicken Piccata Meatballs
Description
This recipe creates meatballs from ground chicken mixed with breadcrumbs, fresh garlic, parsley, Parmesan cheese, and seasoning for moisture and flavor. After lightly browning the meatballs, they are simmered in a sauce made from butter, flour, chicken broth, heavy cream, fresh lemon juice, and capers.
The sauce thickens over the heat, yielding a silky texture that lightly coats the meatballs. The lemon juice adds a fresh acidity that contrasts with the richness of cream and butter, while capers offer a briny accent typical of piccata preparations.
The meatballs maintain their tender texture from the mix of chicken and binder ingredients, while browning adds a subtle caramelized flavor. This dish pairs nicely with pasta, topped with extra Parmesan cheese, offering a complete meal with protein, fat, and acidity balanced.
Alternatives to heavy cream include using milk with additional flour and Parmesan to maintain thickness and flavor, as noted in the recipe tips. This flexibility lets the cook choose between richer or lighter sauce versions depending on dietary preferences.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 egg
- ¾ cup bread crumbs
- 2 cloves garlic minced
- ¼ cup parsley chopped, fresh
- ½ cup Parmesan Cheese grated
- salt
- black pepper
Sauce
- 1 tablespoon olive oil
- 3 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- ¼ – ⅓ cup lemon juice adjust to taste, fresh
- ¼ cup capers drained
- salt
- black pepper
Instructions
- Place Meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.
- Scoop up a heaped tablespoon and with slightly wet hands, roll into balls.
- Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto a plate, repeat with remaining meatballs.
- Wipe skillet clean with paper towel. Reduce heat to medium.
- Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.
- Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.
- Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!
Notes
- To substitute heavy cream with milk, increase the flour to 2 tablespoons and add 2 tablespoons grated Parmesan to the sauce for proper thickening and flavor.
- Use slightly wet hands to roll the meatballs for easier shaping and add breadcrumbs or refrigerate the mixture if too wet.
- This sauce works well served over pasta and benefits from additional Parmesan on top for more flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640 | 32% |
| Carbohydrates | 19g | 6% |
| Protein | 30g | 60% |
| Fat | 49g | 75% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 253mg | 84% |
| Sodium | 1042mg | 43% |
| Potassium | 774mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1640IU | 33% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 246mg | 25% |
| 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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