Description
These chicken piccata meatballs are a flavorful twist on traditional chicken piccata. The meatballs are made with ground chicken, Italian seasoning, garlic, parsley, breadcrumbs, salt, pepper, paprika, and olive oil. They are cooked on the stovetop and then simmered in a lemony sauce with capers and garlic.
Ingredients
Scale
1 lb ground chicken
1 egg
1 tsp Italian seasoning
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1/2 cup breadcrumbs
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
2 tbsp extra virgin olive oil
2 tbsp butter or ghee
1 cup chicken broth
Juice of 2 lemons
1/4 cup capers
Instructions
- In a large mixing bowl, combine the ground chicken, egg, Italian seasoning, garlic, parsley, breadcrumbs, salt, pepper, paprika, and 1 tablespoon of olive oil. Mix until well combined.
- Using a tablespoon, scoop the mixture and form into meatballs. Roll each meatball in the remaining breadcrumbs to coat.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the meatballs and cook for 3-4 minutes on each side, until golden brown. Remove the meatballs from the pan and set aside.
- In the same pan, add the butter or ghee and garlic. Cook for 1 minute, stirring frequently.
- Add the chicken broth and lemon juice to the pan, and stir to combine. Add the capers and bring the mixture to a simmer.
- Add the meatballs back into the pan and coat with the sauce. Reduce heat to low and simmer for 5-10 minutes, until the meatballs are fully cooked.
- Serve the chicken piccata meatballs hot, garnished with additional chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 330
- Sugar: 1g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 129mg