Description
Savory chicken piccata meatballs blend zesty lemon, capers, and parmesan in a delightful Italian-American fusion. Served over pasta or alone, this dish brings Mediterranean flavors to your dinner table with irresistible charm.
Ingredients
Scale
- 1 pound ground chicken
- 1 large egg
- 1/4 cup half and half
- 1 cup seasoned bread crumbs (divided)
- 1/4 cup Parmesan cheese (freshly grated)
- 2 shallots (finely minced)
- 2 tbsps parsley (finely minced, divided)
- 2 tbsps capers (divided)
- 1 tsp kosher salt
- 1/2 tsp black pepper (freshly ground)
- 1/4 tsp garlic powder
- 3 tbsps olive oil (additional as required)
- 1/4 cup white wine
- 1 1/4 cups chicken stock
- 1 1/2 tbsps lemon juice (freshly squeezed)
- 3 tbsps butter (cold, cubed)
Instructions
- Blend ground chicken with grated Parmesan, half and half, bread crumbs, parsley, egg, and chopped capers in a large mixing bowl. Season with kosher salt, black pepper, and garlic powder. Gently mix until ingredients are evenly distributed.
- Spread remaining bread crumbs on a shallow plate. Form chicken mixture into twelve uniform meatballs, rolling each one in bread crumbs to create a light, even coating.
- Heat olive oil in a large skillet over medium-high heat (around 375°F). Carefully place meatballs in hot oil, turning occasionally to brown all sides, approximately 5 minutes. Add extra oil if needed to prevent sticking. Transfer browned meatballs to a separate plate.
- In the same skillet, sauté remaining shallots and capers for one minute. Pour in white wine and chicken stock, bringing the liquid to a boil while scraping up browned bits from the pan’s bottom.
- Return meatballs to the skillet. Reduce heat and simmer for 6-7 minutes, allowing the sauce to reduce by half. Occasionally stir to ensure even sauce coverage.
- Shift meatballs to one side of the skillet. Lower heat to minimum. Whisk in fresh lemon juice, then gradually incorporate cold butter cubes until sauce thickens slightly. Stir in remaining parsley.
- Thoroughly coat meatballs in the finished sauce. Plate immediately, ensuring each serving has an abundant sauce drizzle.
Notes
- Ensure ground chicken is not overmixed to maintain tender, juicy meatballs without becoming dense or tough.
- Use cold butter in small cubes for creating a smooth, silky sauce that emulsifies perfectly without breaking.
- Substitute gluten-free breadcrumbs for a celiac-friendly version while maintaining the crispy exterior texture.
- Adjust sauce consistency by adding more stock if too thick or reducing longer for a more concentrated flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg