Description
This Chicken Piccata Meatballs recipe offers a flavorful twist on classic Italian chicken meatballs by smothering them in a tangy, buttery lemon-caper sauce. Perfectly cooked on the stovetop and finished with fresh parsley, these meatballs make a delightful main dish that pairs well with lighter sides like cauliflower rice, zucchini noodles, or crisp salads. Quick and easy to prepare, this meal balances savory chicken with zesty citrus and rich Parmesan for a delicious and satisfying dinner.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs (or almond flour for low-carb)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil (for frying)
Piccata Sauce
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth (low sodium)
- 2 tablespoons capers, drained
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons butter (optional, for richness)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Make the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs (or almond flour), grated Parmesan cheese, chopped parsley, egg, minced garlic, dried oregano, salt, and pepper. Mix everything thoroughly until well combined, ensuring the flavors are evenly distributed.
- Form the Meatballs: Using your hands, shape the mixture into small meatballs approximately 1.5 inches in diameter. Arrange them on a plate or tray and set aside.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches if necessary, to avoid overcrowding. Cook them, turning occasionally, until all sides are browned and the meatballs are cooked through, about 6-8 minutes per batch. Remove the cooked meatballs and set aside.
- Prepare the Piccata Sauce: In the same skillet, add 2 tablespoons of olive oil over medium heat. Stir in the fresh lemon juice, low-sodium chicken broth, drained capers, garlic powder, and a pinch of salt and pepper. Stir to combine, then bring the sauce to a gentle simmer.
- Simmer the Sauce: Let the sauce simmer for 2-3 minutes, allowing it to slightly thicken. If a richer sauce is desired, stir in 2 tablespoons of butter until fully melted and the sauce is smooth.
- Combine Meatballs with Sauce: Return the cooked meatballs to the skillet with the piccata sauce. Spoon the sauce over the meatballs and simmer together for an additional 3-5 minutes. This allows the meatballs to absorb the flavors and ensures they are heated through.
- Serve: Garnish the meatballs with fresh chopped parsley. Serve immediately alongside your preferred sides such as cauliflower rice, zucchini noodles, or a crisp salad. Enjoy your flavorful Chicken Piccata Meatballs!
Notes
- For a low-carb variation, use almond flour instead of breadcrumbs.
- Make sure not to overcrowd the skillet when cooking meatballs to ensure even browning.
- If you prefer a thicker sauce, simmer a little longer until desired consistency is reached.
- Butter is optional but adds richness and smoothness to the sauce.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently on the stovetop.
