Description
These tender chicken meatballs are simmered in a bright lemon-caper sauce, offering all the flavor of classic chicken piccata in a fun, bite-sized form.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
- Lemon slices and extra parsley for garnish
Instructions
- In a large bowl, combine ground chicken, panko, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
- Form mixture into 1.5-inch meatballs (about 16-20 meatballs).
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 6-8 minutes. Remove meatballs and set aside.
- To the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits.
- Reduce heat to low and whisk in butter until melted and sauce is smooth.
- Return meatballs to the skillet. Spoon sauce over them and simmer for 3-5 minutes until meatballs are cooked through.
- Serve immediately, garnished with lemon slices and parsley.
Notes
For a gluten-free version, use gluten-free panko or almond flour. To make ahead, prepare meatballs and sauce separately, then combine and reheat gently.
Nutrition
- Calories: 385
- Sugar: 2g
- Fat: 24g
- Carbohydrates: 12g
- Protein: 30g