Description
Juicy chicken meatballs in a tangy lemon-caper butter sauce, inspired by classic chicken piccata. Perfect over pasta or rice.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Sauce:
- 1/4 cup unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- 1. In a large bowl, combine ground chicken, panko, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
- 2. Roll mixture into 1-inch meatballs (about 20-24).
- 3. Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes). Transfer to a plate and set aside.
- 4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden.
- 5. Slowly whisk in chicken broth and white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 3-4 minutes.
- 6. Stir in lemon juice and capers. Return meatballs to the skillet and coat in sauce. Simmer for 2 minutes until heated through.
- 7. Garnish with chopped parsley and serve immediately.
Notes
For a gluten-free version, use gluten-free breadcrumbs and flour. Serve over angel hair pasta, rice, or with crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 28g
- Carbohydrates: 18g
- Protein: 32g