Description
Succulent chicken piccata meatballs bring Italian-American cuisine to life with zesty lemon, briny capers, and a silky white wine sauce. Delicate herbs and tangy flavors dance together, creating a mouthwatering dish that will transport you straight to a charming trattoria.
Ingredients
Scale
Proteins:
- 1 lb (454 grams) ground chicken
Binding and Flavor Enhancers:
- ¼ cup (40 grams) panko breadcrumbs
- ¼ cup (25 grams) grated Parmesan cheese
- 4 cloves garlic (minced, for the meatballs)
- 3 cloves garlic (minced, for the sauce)
- ¼ teaspoon salt
- 1 tablespoon flour (for thickening the sauce)
Sauce and Seasoning Ingredients:
- 1 tablespoon lemon zest
- ¼ cup (60 milliliters) capers
- 2 tablespoons caper brine
- ¼ cup (60 milliliters) lemon juice (freshly squeezed)
- 1 cup (240 milliliters) chicken broth
- ¼ stick (57 grams) butter
- 2 tablespoons olive oil (for cooking the meatballs)
Instructions
- In a spacious mixing vessel, thoroughly combine ground chicken, finely grated Parmesan cheese, crisp panko breadcrumbs, kosher salt, finely minced garlic, and vibrant lemon zest until ingredients are just integrated.
- Portion approximately of the mixture and carefully form uniform spherical meatballs using gentle hand pressure.
- Warm extra virgin olive oil in a substantial skillet over medium-high temperature until surface shimmers, then carefully arrange meatballs, rotating periodically to achieve uniform golden-brown exterior, approximately 6-7 minutes.
- Remove beautifully seared meatballs and transfer to a temporary holding plate, maintaining their perfect temperature.
- Within the identical skillet, melt unsalted butter and introduce additional minced garlic, sautéing until fragrant and translucent, roughly 1-2 minutes.
- Sprinkle all-purpose flour into the buttery garlic mixture, creating a delicate roux by stirring continuously for approximately 60-90 seconds.
- Gradually introduce chicken broth, briny capers with their liquid, and freshly squeezed lemon juice, whisking consistently to prevent lumps and create a smooth, luxurious sauce.
- Allow sauce to gently simmer, reducing and thickening for 6-7 minutes, stirring occasionally to prevent scorching.
- Reintroduce meatballs into the velvety sauce, coating each morsel thoroughly and allowing them to warm through on low heat for an additional 4-5 minutes.
- Plate these succulent meatballs over your preferred base of pasta, rice, or creamy polenta, garnishing with additional chopped parsley if desired.
Notes
- Gather all ingredients beforehand to streamline the cooking process and prevent last-minute scrambling.
- Handling ground chicken requires gentle mixing to keep meatballs tender and prevent tough texture.
- Capers deliver a tangy punch, balancing the rich, buttery sauce with their briny flavor profile.
- Browning meatballs creates a delicious crispy exterior while maintaining a juicy interior.
- Simmering meatballs in the sauce allows them to absorb extra flavor and ensures even cooking throughout.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American-Italian
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 1g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 100mg