Chicken Piccata Meatballs
These tender meatballs are made with ground chicken and cooked in a luscious lemony, butter sauce. Utterly and absolutely delectable!
Ingredients
For the meatballs:
- 1 lb ground chicken
- ¼ small yellow onion, finely diced
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream
- ½ cup seasoned bread crumbs
- 1 tbsp fresh Parsley, chopped
- 1 large egg
- 1 tbsp capers, chopped
- 1 tsp garlic powder
- 1 tsp Kosher salt
- ½ tsp pepper
- ½ cup seasoned breadcrumbs
- olive oil, for frying meatballs
For the sauce:
- ¼ small yellow onion, finely diced
- 2 tbsp capers
- ½ cup white wine
- 2 cups chicken broth
- 1 lemon, juiced
- 6 tbsp cold butter, cut into small cubes
- 1 tbsp freshly chopped parsley, for garnish
- cooked pasta such as Spaghetti, Angel Hair, Linguini or Fettuccine
Instructions
- Place ½ the diced onion, ground chicken, Parmesan cheese, heavy cream, ½ cup seasoned bread crumbs, 1 tablespoon chopped parsley, egg, chopped capers, garlic powder, salt and pepper in a large mixing bowl.
- Use your hands to combine all the meatball ingredients together.
- Place ½ cup seasoned breadcrumbs in a shallow dish.
- Form chicken into 12 evenly sized meatballs.
- Roll meatballs in breadcrumbs to coat them completely.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Fry meatballs on all sides until browned, about 5-6 minutes.
- Remove meatballs from the skillet, and keep them warm.
- Add more olive oil to the pan if needed.
- Add remaining chopped onion to the skillet and cook until translucent, about 2-3 minutes.
- Add 2 tablespoons capers to the pan. Stir to combine.
- Add white wine to deglaze the pan, scraping up any browned bits in the bottom of the pan.
- Add chicken broth and bring the mixture to a simmer, cooking for 2-3 minutes to reduce the sauce.
- Return meatballs to the skillet and cook for 6-8 minutes, spooning the sauce onto the meatballs as they cook.
- Add butter cubes and lemon juice to the skillet.
- Stir sauce until butter melts and sauce thickens slightly.
- Turn off heat and garnish with freshly chopped parsley.
- Spoon sauce over cooked pasta and top with meatballs.