Chicken Piccata Meatballs

All the flavors of a classic... reinvented! These Chicken Piccata Meatballs are moist and flavorful with a deliciously creamy lemon butter piccata sauce. Serve them over mashed potatoes or pasta for a quick and easy meal you're going to LOVE.

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Prep Time: 15

Cook Time: 25

Servings:

Calories: 357kcal

Author: Cathy Trochelman

Ingredients

Meatballs

1 pound ground chicken I used 92% lean
1 large egg
1/2 cup breadcrumbs
3 Tablespoons Parmesan cheese grated
1 Tablespoon fresh parsley finely chopped
1 Tablespoon lemon juice
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon pepper

Sauce

2 Tablespoons butter
1 clove garlic minced
1/2 cup chicken broth *substitute dry white wine
1 Tablespoon lemon juice
zest of 1 lemon
1 Tablespoon capers
1/4 cup heavy cream *for a creamier sauce, add an additional 1/4 cup. For a non-creamy sauce, omit and substitute chicken broth.

Instructions

Combine the meatball ingredients in a large mixing bowl. Gently mix using your hands or a large spoon, being careful not to over-mix.
Form the meatballs using about 2 Tablespoons of the mixture at a time. Note: the mixture will be sticky. To make rolling it easier, keep it cold and lightly wet or oil your hands.
Place the meatballs on a rimmed baking sheet lined with parchment paper or foil. Bake at 400° for 25-30 minutes, until internal temperature reaches 165°F. Remove from oven.
Make the sauce by melting the butter in a large skillet over medium heat. Add the minced garlic and sauté 1-2 minutes.
Add the chicken broth, lemon juice, lemon zest, and capers. Stir in the heavy cream. Increase the heat to medium-high, bringing the sauce to a low boil. Simmer for 5 minutes.
Add the meatballs back into the skillet and cook for another 5 minutes or until the sauce has reduced to your liking.
Remove from heat; garnish with fresh parsley.

Notes

Recipe Variations

Use ground turkey instead of ground chicken
Add additional seasonings to the meatballs, such as garlic powder, onion powder, Italian seasoning, lemon zest or capers
Substitute panko or Italian seasoned breadcrumbs
Substitute dry white wine for the chicken broth in the sauce
Omit the heavy cream (use extra broth or wine)
Add extra cream for an extra creamy sauce

Storing & Reheating

Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to a skillet and cover. Heat over medium heat for 10 minutes or until meatballs are warmed through.

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