Chicken Piccata Meatballs
Looking for a fun twist on meatballs and chicken piccata? Try these quick and easy chicken piccata meatballs. They come together in just minutes and cook up quick and easy. Everyone loves this light and fresh twist on the same old meatballs!
Combine light ground chicken, shallots,
What Do You Need To Make These Chicken Piccata Meatballs?
To make these meatballs you’ll need a few pantry staples and probably a few specific ingredients. Nothing too wild, just capers in brine. Don’t leave them out you really do want the zingy briney bite they give to the dish.
- ground chicken
- diced shallot
- egg
- grated parmesan(the stuff in the green can)
- Panko breadcrumbs
- salt
- minced garlic
- lemon zest
- minced parsley
- oil
- diced onion
- all-purpose flour
- chicken broth-can be boxed, canned or even bouillon
- lemon juice
- capers with brine
- mixing bowl
- frying pan
Why not just make chicken piccata?
We love a good quick dinner made in a skillet how about you? Recipes like chicken piccata and unstuffed zucchini casserole are staples in our house. And this peanut butter chicken recipe is right up my alley and I’m adding it to my meal plan asap! Need a meal planner? Try my one sheet method, a meal planner and shopping list in one. Just download the sheet, print it off, make copies as needed, and you’re one step closer to conquering dinner stress.
What to serve with these meatballs
These meatballs work perfectly with pasta or rice, there isn’t a LOT of sauce but enough to pour over as needed. Or a good crusty bread to sop up that sauce.
Got leftovers?
Store leftovers in the fridge in an airtight container for 3-4 days. These make the perfect lunch! Just pack your carbs in another container or a different section of your container.
Meal prepping? Make these in advance and refrigerate for 3-4 days OR freeze until ready to use.
Chicken Piccata Meatballs
Ingredients
Meatballs
- 1 lb ground chicken
- 1 shallot diced
- 1 egg
- ⅓ cup parmesan dried, grated
- ½ cup Panko breadcrumbs
- ½ teaspoon salt
- 3 cloves garlic minced
- 2 teaspoons lemon zest
- 1 Tablespoon parsley minced
- 1 Tablespoon oil
Sauce
- 1 Tablespoon oil
- ¼ cup onion diced
- 1 Tablespoon flour
- 1 cup chicken broth
- 2 Tablespoons lemon juice
- 2 Tablespoon capers with brine
- 1 Tablespoons parsley
Instructions
- Combine chicken, shallot, egg, parmesan, panko, salt, garlic, lemon zest, and 1 tablespoon parsley in a large bowl and mix thoroughly
- Roll mixture into 1 inch meatballs, You can use a Tablespoon sized cookie dough scoop to aid in this, or do it with your hands.
- Heat 1 Tablespoon oil in a large skillet over medium heat, and add meatballs
- Cook meatballs 4-5 minutes on one side, until browned, flip, and cook on seconds side until cooked through
- Remove meatballs from skillet, and add a tablespoon of oil
- Add onion, and stir fry until onions begin to brown
- Stir in flour and continue cooking for about a minute, until the flour just begins to brown
- Stir in chicken broth and lemon juice until thickened, then stir in capers
- Add meatballs, and stir to coat with sauce
- Sprinkle with parsley
Video
Notes
Cook time: 10-15 minutes
Yield: 4 servings
Absolutely delicious! I e all loved this! Thank you!