Chicken Piccata Meatballs – Zesty, Buttery, and Irresistibly
Chicken Piccata Meatballs are a modern twist on a classic Italian dish.They feature juicy chicken meatballs in a lemon-butter caper sauce.The dish is tangy, savory, and slightly rich.Perfect for pairing with pasta, rice, or bread.Easy to prepare and ideal for family meals.A flavorful combination of comfort and elegance.
Ingredients
For the Meatballs:
- 500g ground chicken
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic (minced)
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped parsley
- Salt and pepper to taste
- 2 tbsp olive oil
For the Piccata Sauce:
- 2 tbsp butter
- 2 cloves garlic (minced)
- 1 cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers (rinsed)
- 1 tbsp flour (optional, for thickening)
- Fresh parsley for garnish
Instructions
- In a bowl, combine ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, salt, and pepper.
- Mix gently and form into small meatballs.
- Heat olive oil in a pan and cook meatballs until golden and cooked through; set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Add chicken broth and lemon juice; bring to a simmer.
- Stir in capers and optional flour slurry for thickness.
- Return meatballs to the pan and simmer for 5–7 minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Use fresh lemon juice for best flavor.
- Don’t overmix the meatball mixture to keep them tender.
- Capers add a signature tangy punch.
- Adjust sauce thickness as desired.
- Serve immediately for best taste.
- Use low-sodium broth to control saltiness.
- Add extra herbs for freshness.
- Works well with gluten-free breadcrumbs.