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Elevate your dinner table with the tantalizing blend of flavors in these Chicken Piccata Meatballs. This inventive twist on traditional chicken piccata envelops the classic tang of lemon and the briny pop of capers in a succulent meatball, creating a dish that’s both familiar and thrillingly novel. The marriage of garlic, lemon zest, and parmesan in these meatballs brings forward an aromatic melody that sings with each bite, making them a perfect centerpiece for a comforting meal.
Ingredients:
1 lb ground chicken
1/4 cup grated parmesan cheese
2/3 cup panko breadcrumbs
1/2 tsp salt
4 cloves garlic, minced (for meatballs)
1 tbsp lemon zest
2 tbsp olive oil
1/2 stick butter
3 cloves garlic, minced (for sauce)
1 tbsp flour
1 cup chicken broth
1/4 cup capers + 2 tbsp caper brine
1/4 cup lemon juice
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Directions:
In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.
Form the mixture into 20 balls using 2 tbsp of meat for each.
Heat olive oil in a large sauté pan over medium-high heat. Cook meatballs, turning every few minutes, for 6 minutes, then remove from the pan.
In the same pan, melt butter and sauté garlic. Whisk in flour, then gradually add chicken broth, capers, brine, and lemon juice. Simmer for 6-7 minutes to thicken.
Return meatballs to the pan, cover with sauce, and cook for another 5-6 minutes.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 20 meatballs
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