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4.68
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Chicken Piccata Meatballs Recipe
Prepare an Italian-style dish with this fun, simple, and flavorful Chicken Piccata Meatballs recipe. You’ve never tasted meatballs quite as zesty and good as these!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer
Cuisine:
Italian
Servings:
12
people
Calories:
256
kcal
Author:
Becky Hardin
Ingredients
For the Meatballs:
½
cup
parmesan cheese
grated
2
tablespoons
olive oil
1
tablespoon
garlic
minced
1
tablespoon
Italian seasoning
1
tablespoon
lemon zest
1
large egg
slightly beaten
¾
cup
panko breadcrumbs
1
teaspoon
salt
½
teaspoon
dried thyme
½
teaspoon
ground pepper
1
teaspoon
chili flakes
1 ½
pounds
ground chicken
For the Chicken Piccata Sauce:
¼
cup
cold butter
cubed
1
tablespoon
garlic
minced
1
tablespoon
all purpose flour
½
cup
chicken broth
1
cup
heavy cream
¼
cup
capers
2
tablespoons
caper brine
¼
cup
fresh squeezed lemon juice
½
cup
dry white wine
1
tablespoon
parsley
chopped
Instructions
For the Meatballs:
Preheat the oven to 350℉ and line a cookie sheet with parchment paper. Spray with nonstick cooking spray.
In a large mixing bowl, combine all the meatball ingredients, except the ground chicken. Mix well to combine.
½ cup parmesan cheese,
2 tablespoons olive oil,
1 tablespoon garlic,
1 tablespoon Italian seasoning,
1 tablespoon lemon zest,
1 large egg,
¾ cup panko breadcrumbs,
1 teaspoon salt,
½ teaspoon dried thyme,
½ teaspoon ground pepper,
1 teaspoon chili flakes
Add the ground chicken and stir just until combined.
1 ½ pounds ground chicken
Using an ice cream scoop, scoop a large meatball and place on the parchment paper. Roll them into balls.
Place the pan of meatballs into the oven and bake for 15 to 20 minutes.
For the Sauce:
Melt the butter in a saucepan, add the garlic, and cook for 1 minute.
¼ cup cold butter,
1 tablespoon garlic
Add the flour and brown slightly, then add the capers and brine.
1 tablespoon all purpose flour,
¼ cup capers,
2 tablespoons caper brine
Whisk in the broth, white wine, and lemon juice.
½ cup chicken broth,
½ cup dry white wine,
¼ cup fresh squeezed lemon juice
Simmer for 5 minutes, then add the cream and stir. Turn off the heat.
1 cup heavy cream
Add the meatballs and spoon the sauce over them.
Sprinkle with parsley and serve.
1 tablespoon parsley
Notes
Storage:
Store chicken piccata meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition
Serving:
2
meatballs
|
Calories:
256
kcal
|
Carbohydrates:
5
g
|
Protein:
13
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
103
mg
|
Sodium:
509
mg
|
Potassium:
363
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
554
IU
|
Vitamin C:
2
mg
|
Calcium:
91
mg
|
Iron:
1
mg