Best Chicken Piccata Meatballs

5 from 9 votes

Best Chicken Piccata Meatballs

My Chicken Piccata meatballs are moist, tender, and coated in a buttery lemon caper sauce. This easy recipe makes the classic chicken piccata weeknight friendly.

Course Main

Cuisine Italian

Prep Time 9

Cook Time 21

Total Time 30

Servings Meatballs

Calories 85kcal

Author Krystle Smith

Ingredients

For the Meatballs

1 Pound Ground Chicken
1 Shallot Grated
2 Tablespoons Heavy Cream
½ Cup Parmesan Cheese Freshly grated
⅔ Cup Panko Breadcrumbs
½ teaspoon Salt/Pepper to Taste
4 Cloves Garlic Finely Minced
½ Tablespoon Lemon Zest
½ Cup Low Sodium Chicken Broth
2 Teaspoons Unflavored Gelatin Optional, but Encouraged
2 Tablespoons Olive Oil

For the Sauce

4 Tablespoons Butter
3 Cloves Garlic Minced
1 Tablespoon Flour
1 Cup Low Sodium Chicken Broth
¼ Cup Capers + 2 Tablespoons of Brine
¼ Cup Lemon Juice Freshly Squeezed

Instructions

For the Meatballs

In a small bowl combine gelatin and chicken broth. Let sit for several minutes until thickened.
In a large bowl, combine shallot, parmesan, panko, garlic, salt/pepper, gelatin mixture, and lemon zest. Mix in ground chicken until just combined.
Use a 2 tablespoon cookie scoop to make meatballs rolling as needed.
In a large skillet heat olive oil over medium high heat. Sear meatballs for 3-4 minutes per site until well browned. Remove from pan.

For the Meatballs

In the same pan, melt butter. Add garlic and cook for one more minute.
Whisk in flour and cook for 2-3 minutes. Slowly stir in chicken broth, capers/brine, and lemon juice being sure to scrape the bottom of the pan. Simmer for 6-8 minutes.
Add meatballs back to the pan and cook for another 5-7 minutes or until they reach 165 degrees. Spoon sauce over meatballs. Enjoy!

Nutrition