Description
These Chicken Piccata Meatballs are a zesty and flavorful twist on classic Italian cuisine. Made with ground chicken, parmesan, and a bright lemon-caper sauce, these meatballs are pan-cooked to golden perfection and simmered in a tangy sauce that is both rich and vibrant. Perfect served over mashed potatoes, rice, or quinoa for an easy yet elegant meal.
Ingredients
Meatballs
- ¼ cup parmesan cheese (grated)
- ¼ cup gluten-free panko crumbs
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 tablespoons flat leaf parsley (finely chopped)
- 1 ½ tablespoons lemon zest
- 1 pound ground chicken
Sauce
- 2 tablespoons olive oil
- ½ stick unsalted butter
- 1 tablespoon all-purpose flour (or use gluten-free)
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 2 tablespoons caper brine
- ¼ cup capers
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt (or more to taste)
- ½ lemon (thinly sliced)
- 1 tablespoon parsley (finely chopped)
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine parmesan cheese, gluten-free panko crumbs, kosher salt, garlic powder, chopped parsley, and lemon zest. Add the ground chicken and gently mix together, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Using a 1-inch cookie scoop, portion out the mixture onto a baking sheet lined with plastic wrap for easy cleanup. Dampen your hands with water and gently roll each portion between your palms to form smooth meatballs.
- Heat the Pan: Place a medium pan over medium heat and add the olive oil, allowing it to warm up.
- Cook the Meatballs: Add the meatballs to the pan and cook, turning every few minutes for even browning. After about 6 minutes, when the meatballs are cooked through and golden, transfer them to a plate and set aside.
- Prepare the Sauce Base: In the same pan, add the unsalted butter and minced garlic. Cook over medium heat for 1 minute until fragrant. Whisk in the flour and continue to cook for another minute to form a roux.
- Make the Sauce: Gradually whisk in the chicken broth, caper brine, and lemon juice. Stir in the capers and allow the sauce to simmer for 6-7 minutes, until it thickens slightly. Adjust seasoning with kosher salt to taste.
- Simmer Meatballs in Sauce: Return the meatballs to the pan, cover with a lid, and let them simmer gently on low heat for 5 minutes. Turn the meatballs halfway through to coat them evenly in the sauce.
- Finish and Serve: Remove the pan from heat, add the thinly sliced lemon and sprinkle with chopped parsley. Serve the meatballs in the piccata sauce over mashed potatoes, rice, or quinoa for a comforting and flavorful meal.
Notes
- Do not overmix the meatball mixture to keep them tender.
- You can substitute all-purpose flour with gluten-free flour to keep the recipe gluten-free.
- Adjust the salt in the sauce according to your preference since capers and brine add saltiness.
- Serve with your choice of sides such as mashed potatoes, rice, or quinoa for a complete meal.
- For a richer flavor, use fresh lemon juice and zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
