why make this recipe
Chicken Piccata Meatballs are a fantastic twist on the classic piccata dish. They are easy to make, full of flavor, and perfect for a quick weeknight dinner or a cozy meal with family. The combination of ground chicken, lemon, capers, and Parmesan cheese creates juicy meatballs that are both zesty and comforting. Plus, they are versatile and can be served with pasta, crusty bread, or even potatoes.
how to make Chicken Piccata Meatballs
Ingredients:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons capers, rinsed
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- Pasta, potatoes, or crusty bread for serving
Directions:
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, lemon juice, lemon zest, capers, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until golden brown on all sides, about 6-8 minutes.
- Remove meatballs from the skillet and set aside.
- In the same skillet, add chicken broth, scraping up any browned bits from the bottom.
- Return the meatballs to the skillet and simmer for about 10 minutes until cooked through.
- Serve over pasta, with potatoes, or alongside crusty bread.
how to serve Chicken Piccata Meatballs
Chicken Piccata Meatballs can be served in many ways. You can place them over a bed of your favorite pasta, drizzle some of the delicious sauce on top, and add a sprinkle of extra Parmesan cheese for flavor. Alternatively, serve the meatballs with roasted or mashed potatoes, or enjoy them with slices of crusty bread to soak up the tasty sauce.
how to store Chicken Piccata Meatballs
To store Chicken Piccata Meatballs, let them cool completely and place them in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. For longer storage, you can freeze the cooked meatballs. Place them in a freezer-safe container or bag, and they will last for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in a skillet or microwave.
tips to make Chicken Piccata Meatballs
- Make sure not to overmix the meatball mixture to keep them tender.
- Adjust the amount of lemon juice to your liking for more or less acidity.
- If you prefer, you can use ground turkey or beef instead of chicken.
- For added flavor, sauté diced onions or herbs like parsley before mixing with the meatball ingredients.
variation
You can add chopped fresh herbs like parsley or basil to the meatball mixture for extra freshness. Another variation is to mix in some spinach or kale for added nutrition. If you like a bit of heat, consider adding red pepper flakes to the meat mixture.
FAQs
Can I use frozen ground chicken for this recipe?
Yes, you can use frozen ground chicken. Just make sure to thaw it completely before using it in the recipe.
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs and refrigerate them for up to 24 hours before cooking.
What if I can’t find capers?
If you can’t find capers, you can skip them or substitute with a bit of diced green olives for a similar briny flavor.
Print
Chicken Piccata Meatballs
A savory twist on the classic chicken piccata, these meatballs are zesty, comforting, and perfect for any occasion.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons capers, rinsed
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- Pasta, potatoes, or crusty bread for serving
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, lemon juice, lemon zest, capers, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until golden brown on all sides, about 6-8 minutes.
- Remove meatballs from the skillet and set aside.
- In the same skillet, add chicken broth, scraping up any browned bits from the bottom.
- Return the meatballs to the skillet and simmer for about 10 minutes until cooked through.
- Serve over pasta, with potatoes, or alongside crusty bread.
Notes
Adjust the lemon juice to your taste and feel free to use ground turkey or beef instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg