A new twist on the classic chicken piccata….meatballs!!! The savory, lemon cream sauce has bright notes of lemon and pops of briny capers. Serve this dish over pasta, quinoa, or with crusty bread on the side.
These also would make a tasty appetizer. Thanks for the inspiration, Cathy!!
Rustic Chicken Piccata Meatballs
Serves 6
1/4 cup grated Parmesan
4 cloves minced garlic
1 tablespoon lemon zest
3/4 cup panko breadcrumb
1 large egg
1/3 cup chopped parsley (plus more)
1 1/4 pounds ground chicken (or turkey)
1 teaspoon salt + 1/2 teaspoon pepper
Sauce
4 tablespoons cold butter, cubed
3 cloves minced garlic
1 tablespoon all-purpose flour
1 1/2 cups low sodium chicken broth
1/4 cup capers (plus 2 tsp caper brine)
1/4 cup fresh lemon juice
- MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until just combined. Just be sure you don’t overwork the meat. Roll into 20-22 meatballs using a cookie scoop) or about 1 1/2 tablespoons each.
- SEAR: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We’ll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
- SAUCE: Add 1 tablespoon of butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further. Serve with additional chopped parsley on top if desired. Adapted from: Little Spice Jar
- The sauce will thicken as it sits so I’d advise keeping a little additional broth on hand if you don’t plan on serving this right away. Serve over egg noodles, zoodles, quinoa, rice, or with crusty bread!
