Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Piccata Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 269 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 17 meatballs 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

Delicious and tender chicken piccata meatballs baked to perfection and served with a tangy lemon caper piccata sauce, topped with crispy fried capers. A delightful twist on classic piccata that pairs wonderfully with pasta or mashed potatoes.

Ingredients

Scale

For the Baked Meatballs

  • 1 lb ground chicken
  • 2 teaspoons lemon zest
  • 1 egg
  • 1/4 cup plain breadcrumbs
  • 1/4 cup water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt

For the Piccata Sauce

  • 1 and 1/4 cup chicken broth
  • 3 garlic cloves, grated
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup half & half or light cream
  • 1/4 cup grated Parmesan cheese
  • 4 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the Fried Capers

  • 3.5 oz jar capers, drained
  • 1 tablespoon olive oil

Instructions

  1. Preheat and Prepare Capers: Preheat your oven to 400°F (204°C). Drain the capers and spread them out on a paper towel-lined plate. Pat them dry with another paper towel to remove any excess moisture.
  2. Make the Meatball Mixture: In a large bowl, combine ground chicken, lemon zest, egg, breadcrumbs, water, garlic powder, onion powder, grated Parmesan cheese, dried thyme, and salt. Mix thoroughly until well combined.
  3. Form and Bake Meatballs: Shape the mixture into small to medium-sized meatballs. Place them on a cooling rack set over a baking sheet, or directly on the baking sheet if you don’t have a rack. Spray the rack with cooking spray beforehand to prevent sticking. Bake in the preheated oven for 30 minutes, until cooked through and lightly golden.
  4. Fry the Capers: While the meatballs bake, heat olive oil in a small pan over medium-high heat. Add the dried capers and fry for 5 to 6 minutes, stirring occasionally, until they turn lightly browned and crispy. Remove them from the oil and place on a paper towel-lined plate to drain.
  5. Prepare Piccata Sauce: In a large pan over medium heat, melt the butter. Add the grated garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another 30 seconds to make a roux. Gradually whisk in the chicken broth, half & half (or light cream), Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Reduce heat to low and let the sauce simmer gently while the meatballs continue baking, about 10 minutes. If the sauce becomes too thick, thin it with a splash of chicken broth.
  6. Serve: Plate the baked chicken meatballs, generously spoon the piccata sauce over them, and finish by topping with the crispy fried capers. For a complete meal, serve alongside pasta or mashed potatoes.

Notes

  • If you don’t have plain breadcrumbs, you can substitute with crushed crackers or panko.
  • Use light cream or half & half for a lighter sauce, or substitute with heavy cream for a richer flavor.
  • Frying the capers adds a pleasant crunchy texture and intensifies their flavor; don’t skip this step.
  • Make sure to dry the capers well before frying to avoid splattering oil.
  • For a gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
  • Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.

Find it online: https://yumrecipesfood.com/chicken-piccata-meatballs-recipe/