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Chicken Piccata Meatballs
Chicken Piccata Meatballs are a delicious twist on classic chicken piccata. The tender chicken meatballs are bathed in a tangy sauce made with lemon juice, capers, garlic and white wine, creating a burst of vibrant flavors!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- pan
📝 Preparation Steps
1
Add all of the chicken meatballs ingredients to a large bowl. Mix to combine with your hands or a large spoon.
ground chicken1 lbchicken broth1 cup
2
Portion into meatballs. I got about 20 meatballs.
3
Heat 1 tbsp olive oil in a large skillet over medium high heat. Add in meatballs and cook for ⏱️ 2-3 minutes then flip and cook for 2-3 additional minutes. You don't have to cook the meatballs through completely they will continue to cook in the sauce.
olive oil, divided2 tbsp
4
Remove the meatballs from the pan and set aside.
5
Make the piccata sauce. To the same pan add the remaining tablespoon of olive oil.Add in the onion and sauté for ⏱️ 3-4 minutes.Add in the garlic and sauté for an additional minute.
olive oil, divided2 tbspgarlic, minced4 cloves
6
Pour in the wine and deglaze the pan (scrapping the brown bits off the bottom)Add in the chicken broth, capers and caper brine. Bring to a simmer and return the meatballs back to the pan.
ground chicken1 lbchicken broth1 cupcapers2 tbsp
7
Cook for ⏱️ 2-3 minutes or until the meatballs are cooked all the way through.Remove from the heat and stir in the lemon juice and parsley.Serve immediately with fresh chopped parsley for serving!
lemon zest1 tbsplemon, juiced1/2fresh chopped parsley, for serving
Nutrition Facts
calories
367 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
1200 mg
protein Content
27 g
trans Fat Content
0.1 g
cholesterol Content
149 mg
carbohydrate Content
16 g
saturated Fat Content
5 g
unsaturated Fat Content
13 g
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