Description
These Chicken Piccata Meatballs are juicy, zesty, and smothered in a creamy lemon caper sauce. A cozy twist on a classic, ready in just 35 minutes.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Juice and zest of 1 large lemon
- 2 tablespoons capers
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, combine ground chicken, panko, egg, shallot, garlic, salt, and pepper. Mix gently until just combined.
- Form mixture into 1½-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Sear the meatballs until golden brown on all sides, about 6–8 minutes. Remove from skillet and set aside.
- In the same skillet, add chicken broth, lemon juice, lemon zest, and capers. Scrape up any browned bits and simmer for 5 minutes.
- Return meatballs to the skillet, cover, and simmer for 6–8 minutes until fully cooked through.
- Stir in butter until melted and sauce is glossy. Taste and adjust seasoning if needed.
- Garnish with chopped parsley and serve warm.
Notes
- Use a cookie scoop for evenly sized meatballs.
- For a creamier sauce, add a splash of heavy cream before stirring in the butter.
- Pairs beautifully with pasta, mashed potatoes, or rice.
Nutrition
- Serving Size: 1 portion (about 4-5 meatballs with sauce)
- Calories: 420
- Sugar: 1g
- Sodium: 840mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 140mg
Keywords: chicken piccata meatballs, lemon caper chicken meatballs, chicken meatballs with sauce, one pan meatball dinner