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Chicken Piccata Meatballs Recipe

Chicken Piccata Meatballs Recipe


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4.8 from 12 reviews

  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Italian-inspired chicken piccata meatballs deliver zesty lemon and tangy capers in each delightful bite. Succulent protein packed with Mediterranean flavors will transport palates to classic Italian comfort cuisine you cannot resist.


Ingredients

Scale

Protein:

  • 1 pound (454 grams) ground chicken
  • 1 large egg, beaten

Herbs and Spices:

  • 1.5 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Binding and Coating:

  • 1/4 cup breadcrumbs
  • 1/4 cup all-purpose flour

Sauce Ingredients:

  • 1/4 cup olive oil
  • 34 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 2/3 cup capers
  • 2 tablespoons finely chopped parsley

Instructions

  1. In a spacious mixing bowl, blend ground chicken with a whisked egg and a medley of aromatic seasonings including oregano, basil, cayenne, salt, garlic powder, and onion powder. Thoroughly incorporate breadcrumbs until the mixture becomes cohesive.
  2. Gently shape the protein mixture into compact, uniform morsels approximately 1-inch in diameter. Delicately coat each sphere in a light dusting of flour, carefully removing excess powder.
  3. Warm 1/4 cup olive oil in a large skillet over medium heat (around 350°F). Carefully position meatballs into the heated pan, rotating every 2-3 minutes to achieve a golden-brown exterior. Ensure internal temperature reaches 165°F. Transfer cooked meatballs to a warming plate.
  4. Utilize the same pan’s residual flavors, introduce minced garlic and sauté for 30 seconds until fragrant, releasing its aromatic essence.
  5. Stream fresh lemon juice and zest into the pan, accompanied by briny capers. Allow the liquid to simmer and reduce for 3-4 minutes, concentrating the vibrant citrus notes.
  6. Reintroduce the golden meatballs into the tangy sauce. Sprinkle fresh chopped parsley and gently simmer for an additional 3-4 minutes, allowing the sauce to slightly thicken and envelop the protein.
  7. Present the meatballs atop your preferred accompaniment such as al dente spaghetti, fluffy rice, or roasted seasonal vegetables.

Notes

  • Gently mix the ground chicken with seasonings to avoid overworking the meat, which can make meatballs tough and dense.
  • Use a light touch when forming meatballs, keeping them around 1-inch in diameter for even cooking and crispy exterior.
  • Dredge meatballs in flour just before cooking to create a delicate golden crust that helps seal in moisture and adds texture.
  • For a gluten-free version, replace wheat breadcrumbs with almond flour or gluten-free breadcrumbs and use cornstarch instead of flour for dredging.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Dinner, Appetizer
  • Method: Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 4
  • Calories: 320 kcal
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1.5 g
  • Protein: 28 g
  • Cholesterol: 90 mg