Description
Enjoy these Zesty Chicken Piccata Meatballs, a delightful dish featuring juicy chicken meatballs coated in a tangy, buttery lemon-caper sauce. Perfect for a satisfying yet bright meal.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup butter
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, minced garlic, 1 tablespoon chopped parsley, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add chicken broth, lemon juice, and capers. Stir to combine.
- Return the meatballs to the skillet. Simmer in the sauce for 5-7 minutes, or until cooked through and the sauce has slightly thickened.
- Garnish with fresh parsley before serving.
Notes
- For extra zest, add lemon zest to the meatball mixture.
- Serve with your favorite pasta or a side salad.
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fried and Simmered
- Cuisine: Italian-American
Nutrition
- Serving Size: About 4-5 meatballs
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
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