Chicken Piccata Meatballs
Chicken Piccata Meatballs take all of the classic piccata flavors but with tender ground chicken meatballs instead of chicken cutlets. This Italian classic is family friendly, packed with protein, and totally delicious.
Servings: 4 servings
Calories: 466kcal
Ingredients
- 1 lb. ground chicken
- ¼ cup milk
- 1 egg
- ½ cup breadcrumbs
- 2 tbsp. fresh parsley chopped
- ¼ cup parmesan cheese grated
- 1 lemon (juice and zest) divided
- 1 tbsp. oil
- ¼ cup butter
- 5 garlic cloves minced
- 1 shallot minced
- 2 tbsp. flour
- ¾ cup chicken stock
- ⅓ cup capers
Instructions
- To a mixing bowl, add ground chicken chopped parsley, lemon zest, breadcrumbs, egg, milk, and parmesan cheese. Mix to fully combine. I find it easiest to use clean hands to do this task.
- Form in medium sized meatballs, I ended up with 15 equal sized chicken meatballs.
- In a large deep skillet, heat oil over medium high heat. Once hot, add meatballs, working in stages if necessary. Brown on all sides. Remove to a plate to the side. The meatballs may or may not be 100 percent cooked through, but don't worry because they will return to simmer in the sauce later.
- To the same skillet, reduce heat to medium, add butter and allow to melt. Add minced garlic and shallots. Cook until translucent, around 3 minutes.
- Sprinkle in flour and whisk to create a roux. Cook for 1 minute to remove any floury taste.
- Whisk in chicken stock, lemon juice, and capers and continue to stir as it thickens.
- Add chicken meatballs back to the pan and simmer on low for 5-10 minutes until the chicken meatballs are cooked through and the sauce reaches your desired thickness.
Nutrition
Calories: 466kcal | Carbohydrates: 24g | Protein: 29g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 854mg | Potassium: 841mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1138IU | Vitamin C: 27mg | Calcium: 168mg | Iron: 3mg