Chicken Piccata Meatballs
The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you'd like, or stick toothpicks in them for appetizers. —Dawn Collins, Rowley, Massachusetts
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.