Description
Tender chicken meatballs simmered in a bright and tangy lemon-caper piccata sauce. A quick and flavorful weeknight meal!
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for browning
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons capers, drained
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley, for garnish
- Salt and pepper to taste
- Lemon slices, for garnish (optional)
- Cooked pasta (linguine, spaghetti, or angel hair work well)
- Mashed potatoes
- Rice
- Crusty bread
Instructions
- Prepare the Chicken Meatballs: In a large bowl, gently combine the ground chicken, panko breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Don’t overmix!
- Shape the mixture into about 1-inch meatballs (about 20-24). Place them on a plate or baking sheet lined with parchment paper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to brown on all sides (about 2-3 minutes per side).
- Remove the meatballs from the skillet and set aside.
- Make the Piccata Sauce: In the same skillet, heat 2 tablespoons olive oil over medium heat. Add the flour and whisk constantly for 1-2 minutes, until smooth and golden (a roux). Be careful not to burn the flour!
- Gradually whisk in the chicken broth, lemon juice, and white wine. Bring to a simmer, stirring occasionally.
- Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the capers and butter. Season with salt and pepper to taste.
- Combine Meatballs and Sauce: Gently add the browned meatballs to the skillet with the piccata sauce.
- Cover and simmer for 10-15 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C) and the sauce has thickened.
- Remove from heat. Stir in the chopped fresh parsley. Garnish with extra parsley and lemon slices, if desired.
- Serve immediately over pasta, mashed potatoes, or rice.
Notes
- Don’t overmix the meatball mixture, or they will be tough.
- Browning the meatballs in batches prevents overcrowding the pan and ensures even browning.
- Be careful not to burn the flour when making the roux.
- Taste the sauce as you go and adjust the seasoning to your liking.
- If serving with pasta, reserve some pasta water to thin the sauce if needed.
- Make Ahead: Meatballs can be made ahead and refrigerated for up to 24 hours. Piccata sauce can be made ahead and refrigerated for up to 2 days.
- Freezing: Meatballs freeze well for up to 2 months. Thaw overnight in the refrigerator before reheating in the piccata sauce.
- Spice it Up: Add a pinch of red pepper flakes to the piccata sauce for heat.
- Add Veggies: Sliced mushrooms, spinach, or artichoke hearts can be added to the sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes