Chicken Piccata Meatballs
Easy Chicken Piccata Meatballs - tender, flavor-packed chicken meatballs in a bright, silky lemony sauce with capers. Think classic Chicken Piccata but in bite size treats.
Servings: 4
Calories:
Equipment
- large skillet
Ingredients
Meatballs:
- 1 1/2 tablespoons olive oil
- 1 pound ground chicken
- 1 large egg
- 2 tablespoons milk any kind
- 1 small onion finely chopped
- 1 tablespoon worcestershire sauce
- 1/3 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/4 teapsoon black pepper
- 2 tablespoon fresh parsley finely chopped
Sauce:
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon garlic powder
- 1 cup chicken stock can swap bone broth or chicken broth
- 3 tablespoons capers drained (or more to taste)
- 1 whole lemon juice and zest see NOTE below
- 1/3 cup dry white wine sauvignon blanc or pinot grigio - not a sweet wine
Instructions
- Combine meatball ingredients in a medium bowl, using your hands to mix until just combined (don’t overmix or meatballs may be tough).
- Form 1″ (golf ball) size meatballs – using a 1″ scooper if you have one or estimate the size.
- Heat oil in a large skillet. Add meatballs in a single layer. Cook 6-8 minutes turning occasionally then transfer cooked meatballs to a plate.
- In the same skillet, melt 2 tablespoons of the butter, sprinkle flour over the top, stir and cook 1 minute.
- Pour in wine, letting it reduce by about half then whisk in stock, scraping any browned bits from the bottom of the skillet. Simmer 3-4 minutes to let the sauce thicken a little.
- Add remaining butter, lemon juice, zest and capers. Return meatballs back to the skillet. Cover and simmer 6-8 minutes or until meatballs are cooked through to an internal temp of 165 degrees. Optional garnish: fresh parsley and lemon slices.
Notes
NOTE: I like a strong lemony flavor – everyone’s taste is different – I recommend starting with squeezing the juice from half of the lemon. Add more to your liking.