Description
These Chicken Piccata Meatballs are a flavorful and tender twist on classic Italian piccata, featuring ground chicken meatballs simmered in a tangy lemon-caper sauce. Perfectly balanced with parmesan, garlic, and fresh herbs, this recipe makes a quick and easy dinner served best alongside mashed potatoes, rice, or quinoa.
Ingredients
Scale
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 & Garnish
- 2 tablespoons olive oil
- ½ stick unsalted butter
- 1 tablespoon all-purpose flour (or gluten-free alternative)
- 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, for garnish)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine parmesan cheese, gluten-free panko crumbs, kosher salt, garlic powder, chopped flat leaf parsley, and lemon zest. Add in the ground chicken and gently mix the ingredients together, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Using a 1-inch cookie scoop, portion out the meat mixture onto a baking sheet lined with plastic wrap for easy cleanup. Once all meatballs are scooped, wet your hands with water and gently roll each portion between your palms to form smooth meatballs.
- Heat the Pan: Place a medium skillet over medium heat and add the olive oil, allowing it to warm before cooking the meatballs.
- Cook the Meatballs: Add the meatballs to the pan and cook, turning every few minutes to ensure even browning on all sides, for approximately 6 minutes until cooked through. Remove the meatballs from the pan and set aside on a plate.
- Make the Sauce Base: In the same pan, add the unsalted butter and minced garlic. Cook over medium heat for about 1 minute until fragrant. Whisk in the flour and continue cooking for another minute to create a roux.
- Prepare Piccata Sauce: Gradually whisk in the chicken broth, caper brine, and lemon juice. Stir in the capers and let the sauce simmer gently for 6-7 minutes until it thickens slightly. Season with kosher salt to taste.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the pan, cover with a lid, and let them simmer on low heat for 5 minutes, turning them halfway through to coat them evenly in the sauce.
- Finish and Serve: Remove the pan from heat and stir in the thinly sliced lemons. Sprinkle with chopped parsley for freshness. Serve the meatballs hot over mashed potatoes, rice, or quinoa for a complete meal.
Notes
- Do not overmix the meat mixture to keep the meatballs tender and light.
- Using a cookie scoop helps ensure uniform meatball size for even cooking.
- You can substitute gluten-free flour and panko to keep the recipe gluten-free.
- Adjust the salt in the sauce to your preference, especially if your broth or caper brine is salty.
- Serve with your favorite side such as mashed potatoes, rice, or quinoa to soak up the delicious sauce.
