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Chicken Piccata Meatballs

Nice alternative to traditional Chicken Piccata.
You can use half wine and half chicken broth, or use all chicken broth.
Serve over spaghetti, rice or enjoy as is.

Ingredients

  • 1 lb ground chicken
  • 1/4 c. parmesan cheese, grated
  • 2/3 c. panko bread crumbs
  • 1/2 t. salt
  • 4 cloves garlic, minced
  • 1 Tbls. lemon zest
  • 1-2 Tbls. olive oil. optional
  • 2 t. Italian seasoning, optional
  • 4 Tbls. butter
  • 3 cloves garlic, minced
  • 1 Tbls. white flour
  • 1/2 c. white wine
  • 1/2 c. cup chicken broth
  • 1/4 c. capers
  • 2 Tbls. caper brine
  • 1/4 c. lemon juice
  • cooked spaghetti or cooked rice for serving

Instructions

In a large bowl, mix chicken, parmesan, panko, salt, garlic, and lemon zest. To add a little moisture to the chicken, drizzle a little olive oil over meat mixture and for additional flavor, and add Italian seasoning, if desired.

Using about 2 tablespoons of meat, roll into balls. Refrigerate meatballs for a few hours to firm up better for cooking.

Place meatballs on a baking sheet, lined with foil and spray with olive oil.

Bake at 350 degrees for about 20-30 minutes, turn half way through. Remove from the oven and set aside. You can also fry the meatballs; heat a large saucepan over medium-high heat and add oil. Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove the meatballs from the pan.

In a large sauté pan, add butter and garlic. Once melted, whisk in flour.

Slowly whisk in chicken broth and wine (or all chicken broth), then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.

Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs.

Serve meatballs over pasta, rice, or enjoy as is.

NOTE: I like to bake the meatballs in the oven instead of pan frying (less mess). Either way works.