Chicken Piccata Meatballs
Total TimePrep: 20 min. Cook: 25 min.
- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound ground chicken
- 2 tablespoons canola oil, divided
- 2 garlic cloves, minced
- 1/3 cup chicken broth
- 1/4 cup white wine
- 1 jar (3-1/2 ounces) capers, drained
- 1 tablespoon lemon juice
- 2 tablespoons butter
- Shredded Parmesan cheese and lemon wedges
- In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls.
- In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute.
- Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges.
Nutrition Facts1 meatball: 63 calories, 4g fat (1g saturated fat), 24mg cholesterol, 193mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.
Jan 30, 2020
This was really good, and easy. I did bake the meatballs rather than frying them, but otherwise, no changes. This is definitely a keeper. VFE
Jan 15, 2020
BRAVO. I have never heard of Chicken Piccata before until I read this recipe. It sounded interesting. We absolutely loved this and will make again. We were snowed in and grounded up our own chicken breast, which was dry, but I think it was because it didn't have any fat on the breasts. Will try it with store bought ground chicken. My husband wants more of a Stroganoff gravy over noodles. So, that's our next plan.
Jan 4, 2020
Made this delicious recipe last night. Doubled the sauce to use over noodles. Should have tripled it. Some of the lemony sauce soaked into the meatballs as they finished cooking making them delightfully lemony. Loved the sharpness of the capers and the creaminess of the Parmesan cheese melted over the top. I didn't use any more lemon when serving.
Dec 28, 2019
I made these for a Christmas app and everyone loved them. I added about a 1/4 cup extra breadcrumb and I doubled the sauce. Very tasty, I would recommend making these as an app or a meal.