Chicken Piccata Meatballs

Course: Entree

Cuisine: American, Italian American

Keyword: chicken meatballs, chicken piccata meatballs, piccata sauce

Prep Time: 10

Cook Time: 15

Servings: servings

Calories: 369kcal

Author: Colleen Kennedy

Flavorful & fun chicken meatball recipe! Chicken Piccata Meatballs recipe. Enjoy as is, over pasta or on a roll.

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Ingredients

Chicken Piccata Meatballs

1 pound ground chicken or ground chicken breast
½ cup Panko breadcrumbs or fresh breadcrumbs from the inside of a loaf or French or Italian bread
⅓ cup grated or fresh shredded Parmesan
¼ cup minced onion
3 TBS chopped capers from a jar / brined capers
1 ½ TBS lemon zest scrub lemons clean and dry them prior to zesting
1 TBS minced fresh parsley
S&P
½ teaspoon garlic powder
½ tsp onion powder

Piccata Sauce

2 TBS butter
1 TBS avocado or olive oil
¼ cup minced onion optional
Pinch red pepper flakes or more if you want a lil kick
1 garlic clove, minced
2 TBS flour
1 ½ cups chicken stock
2 TBS fresh lemon juice
¼ cup capers
1 TBS fresh parsley or more

Instructions

In a bowl, combine all ingredients for the meatballs. Mix without over mixing until combined.
Form a small bit into a tiny patty, cook it off to taste for seasoning. Adjust if necessary.
If you have time, allow meatball micture to sit in the fridge, covered tightly for an hour up to 24 hours to allow flavors to develop further. If not, they will still be great, no worries.
Form into meatballs, rolling and compacting firmly as you would a snowball.
Place some avocado oil or olive oil in a large skillet or sauté pan and cook meatballs turning to all sides until just about cooked through.
Remove from pan and then begin to make you Piccante sauce.
Add butter and oil. Add onions, season with S&P and sauté for 2 minutes or so, if adding red pepper flakes for a kick add them now.
Add garlic and stir for 30 seconds.
Add in flour, stir aggressively to cook off the rawness of it for 90 seconds or so.
Add in the stock and stir/whisk until smooth.
Add in lemon juice, capers, parsley
Add meatballs back into pan, warm through and remove from heat.
If serving over pasta and you want Piccante sauce for the pasta, I reccomend doubling or tripling the sauce ingredients.

Notes

If serving over pasta and you want Piccante sauce for the pasta, I reccomend doubling or tripling the sauce ingredients.

Store leftover meatballs in sealed container with any leftover Piccata sauce.

After cooking and cooling, these meatballs freeze well. I chill them first in the fridge then vacuum seal in individual portion pouches. If you do know you are freezing some, I recommend to not use heavy cream in the sauce. You can always add that later if that is how you like them.

Nutrition