Chicken Piccata Meatballs
Chicken Piccata Meatballs are a delicious twist on classic chicken piccata. The tender chicken meatballs are bathed in a tangy sauce made with lemon juice, capers, garlic and white wine, creating a burst of vibrant flavors!
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp lemon zest
Piccata Sauce
- 2 tbsp olive oil, divided
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 cup chicken broth
- 2 tbsp capers
- 1/2 tbsp caper brine
- 1/2 lemon, juiced
- 1/4 cup parmesan cheese
- fresh chopped parsley, for serving
Instructions
- Add all of the chicken meatballs ingredients to a large bowl. Mix to combine with your hands or a large spoon.
- Portion into meatballs. I got about 20 meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium high heat. Add in meatballs and cook for 2-3 minutes then flip and cook for 2-3 additional minutes. You don't have to cook the meatballs through completely they will continue to cook in the sauce.
- Remove the meatballs from the pan and set aside.
- Make the piccata sauce. To the same pan add the remaining tablespoon of olive oil.Add in the onion and sauté for 3-4 minutes.Add in the garlic and sauté for an additional minute.
- Pour in the wine and deglaze the pan (scrapping the brown bits off the bottom)Add in the chicken broth, capers and caper brine. Bring to a simmer and return the meatballs back to the pan.
- Cook for 2-3 minutes or until the meatballs are cooked all the way through.Remove from the heat and stir in the lemon juice and parsley.Serve immediately with fresh chopped parsley for serving!
Nutrition Information
Calories: 367kcalCarbohydrates: 16gProtein: 27gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 149mgSodium: 1200mgPotassium: 758mgFiber: 2gSugar: 3gVitamin A: 445IUVitamin C: 16mgCalcium: 141mgIron: 3mg