Description
Juicy chicken meatballs are simmered in a zesty lemon caper piccata sauce for a quick and flavorful dinner that’s perfect over pasta or with crusty bread.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
- For the Piccata Sauce:
- 1/4 cup unsalted butter
- 3 cloves garlic, thinly sliced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 cup heavy cream (optional, for creamier sauce)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- Lemon slices, for serving (optional)
Instructions
- 1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently until just combined; do not overmix.
- 2. Form mixture into 1½-inch meatballs (about 16-18).
- 3. Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and cook until browned on all sides, about 8-10 minutes total. Remove meatballs from skillet and set aside.
- 4. In the same skillet, reduce heat to medium. Add butter; once melted, add garlic and cook for 1 minute until fragrant.
- 5. Stir in chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 6. If using cream, stir it in now. Season sauce with salt and pepper to taste.
- 7. Return meatballs to the skillet, spoon sauce over them. Cover and simmer for 8-10 minutes, or until meatballs are cooked through (internal temperature 165°F).
- 8. Garnish with fresh parsley and serve with lemon slices. Enjoy over pasta, rice, or with crusty bread.
Notes
For a dairy-free version, substitute vegan butter and omit the cream. The sauce can also be thickened with a cornstarch slurry if desired. Leftovers keep in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 420
- Sugar: 2g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 32g