Description
Delicious Saucy Chicken Piccata Meatballs simmered in a tangy lemon-caper butter sauce. These tender meatballs, made with ground chicken and a blend of flavorful herbs and cheeses, are perfectly seared and then finished in a rich sauce for a comforting and elegant meal ready in 45 minutes.
Ingredients
Scale
Meatballs
- 1 large egg
- 4 cloves of garlic, finely minced
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 tablespoon whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs, plain or seasoned
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
- 1 lb ground chicken
- 1–2 tablespoons olive oil
Pan Sauce
- 4 tablespoons butter, salted or unsalted
- 1 large shallot, chopped
- 2 cloves of garlic, finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, plus more to preference
Instructions
- Make Meatball Mixture: Beat the egg in a medium bowl until smooth. Add the finely minced garlic, fresh chopped parsley, ricotta cheese, grated parmesan cheese, panko breadcrumbs, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper. Stir everything until well combined.
- Add Ground Chicken: Gently fold in the ground chicken into the mixture, taking care not to overmix to keep the meatballs tender.
- Shape Meatballs: Scoop the mixture with a spoon and roll into evenly sized meatballs. Place them on a lined baking sheet to keep them uniform and tidy.
- Sear Meatballs: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, searing them on all sides until nicely browned. Once seared, transfer the meatballs to a plate and set aside.
- Make Pan Sauce: In the same skillet, melt the butter over medium heat. Add the chopped shallot and cook until translucent, about 2-3 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
- Add Flour: Sprinkle the all-purpose flour over the shallot and garlic mixture, stirring constantly for about 1 minute to cook out the raw flour taste.
- Add Liquids: Slowly whisk in the chicken broth followed by the freshly squeezed lemon juice and capers. Bring the mixture to a simmer, allowing it to thicken slightly.
- Simmer Meatballs: Return the seared meatballs to the skillet with the sauce. Simmer gently for 10 to 15 minutes, allowing the meatballs to cook through completely and the sauce to thicken to a luscious consistency.
- Serve: Garnish the meatballs and sauce with additional fresh parsley. Serve hot alongside your favorite sides such as pasta, mashed potatoes, or steamed vegetables for a complete meal.
Notes
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- Use fresh lemon juice for a brighter, more authentic piccata flavor.
- Capers add a salty, tangy punch—adjust quantity to your taste.
- Meatballs can be made ahead and refrigerated before cooking.
- If you prefer a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour alternative for the sauce.
