Description
Savory chicken piccata meatballs blend zesty lemon, briny capers, and tender meat into a delightful Italian-American fusion. Delicious served over pasta or as an appetizer, you’ll enjoy this flavorful twist on classic piccata.
Ingredients
Scale
- 1 lb (454 grams) ground chicken
- ¼ cup (40 grams) panko breadcrumbs
- ¼ cup (25 grams) grated Parmesan cheese
- 4 cloves garlic (minced, for the meatballs)
- 3 cloves garlic (minced, for the sauce)
- ¼ tsp salt
- 1 tbsp flour (for thickening the sauce)
- 1 tbsp lemon zest
- ¼ cup (60 mL) capers
- 2 tbsps caper brine
- ¼ cup (60 mL) lemon juice (freshly squeezed)
- 1 cup (240 mL) chicken broth
- ¼ stick (57 grams) butter
- 2 tbsps olive oil (for cooking the meatballs)
Instructions
- Mixing Preparation: Blend ground chicken, Parmesan cheese, panko breadcrumbs, kosher salt, minced garlic, and lemon zest in a large bowl until ingredients are evenly distributed, being careful not to overmix.
- Shaping Meatballs: Gently form consistent, round meatballs using light hand pressure, ensuring uniform size for even cooking.
- Searing Technique: Heat olive oil in a large skillet over medium-high heat until shimmering, then carefully place meatballs, rotating periodically to achieve a golden-brown crust, cooking for approximately 6-7 minutes.
- Sauce Foundation: Without cleaning the skillet, melt butter and sauté additional garlic until fragrant, then sprinkle flour to create a delicate roux, stirring continuously for 1-2 minutes.
- Sauce Development: Pour chicken broth, capers with their liquid, and lemon juice into the skillet, whisking constantly to develop a smooth, rich sauce. Simmer for 6-7 minutes, allowing the sauce to reduce and thicken.
- Final Integration: Return meatballs to the skillet, gently coating them in the piccata sauce and warming through on low heat for 4-5 minutes to marry flavors completely.
- Serving Presentation: Plate the meatballs over pasta, rice, or polenta, drizzling remaining sauce and garnishing with fresh parsley for a vibrant finish.
Notes
- Meat Moisture Control: Mix ingredients gently to prevent dense, tough meatballs; overmixing breaks down proteins and creates rubbery texture.
- Consistent Size Matters: Use a cookie scoop or tablespoon to ensure uniform meatball sizes for even cooking and professional presentation.
- Fat Content Importance: Choose ground chicken with 15-20% fat content to maintain juiciness and prevent dry, crumbly meatballs.
- Capers Tip: Rinse capers before adding to reduce excessive saltiness and balance the delicate sauce flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American-Italian
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 85 mg