Description
Juicy chicken meatballs in a tangy lemon-butter caper sauce, a twist on classic chicken piccata.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
Instructions
- In a large bowl, combine ground chicken, panko, Parmesan, egg, garlic, lemon zest, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth and lemon juice, stirring constantly until the sauce thickens.
- Stir in capers and return meatballs to the skillet. Cook for 2-3 minutes, coating meatballs with sauce.
- Garnish with parsley before serving.
Notes
For a gluten-free version, use gluten-free breadcrumbs and all-purpose flour. Serve over pasta, rice, or with crusty bread.
Nutrition
- Calories: 385 kcal
- Sugar: 1 g
- Fat: 24 g
- Carbohydrates: 18 g
- Protein: 28 g