I love Chicken Piccata, and being the "Meatball Mastermind" (thank you very much Appetito magazine for my title), how could I not create a chicken piccata meatball?
What I love about this recipe is the very same ingredients we would use to make a traditional chicken piccata we use to make chicken piccata meatballs. The flavors come together the very same way, and let’s face it: who does not love Italian meatballs in any variation?
If you make this recipe, I hope you love it as much as I do.
Chicken Piccata Meatballs
4
servings30
minutes40
minutesIngredients
- For the Meatballs
1 lb. 1 ground white meat chicken
1 1 egg
4 4 garlic cloves, minced fine
1/4 cup 1/4 parsley, chopped
1/2 cup 1/2 breadcrumbs
1 tsp. 1 salt
1/2 tsp. 1/2 black pepper
Olive oil for frying
- For the Piccata Sauce
4 4 tbls. butter
juice of 2 lemons
zest of 1 lemon
lemon slices for serving
1 cup 1 chicken broth
1/4 cup 1/4 capers rinsed
1/4 cup 1/4 chopped parsley
1 tbs. 1 all-purpose flour
Directions
- Add the meatball ingredients (except the olive oil) to a bowl and mix together with your hands.
- Form meatballs (about 1 oz. each)
- Add 1/4 cup of olive oil to a non-stick skillet over medium heat that is large enough to hold all the meatballs.
- When the oil is shimmering, fry the meatballs on all sides until evenly browned (they will finish cooking in the Piccata sauce).
- Remove meatballs to a paper-towel lined plate.
- Drain the oil from the skillet (do not rinse it).
- Add the stock and put the heat to medium.
- When the stock begins to boil, scrape all the brown bits from the pan with a wooden spoon.
- Lower to a simmer add 2 tbs. of butter, the lemon juice and all the meatballs back in one layer.
- Continue to cook the meatballs in the sauce until done, turning every five minutes (about 15 minutes).
- Cut one meatball to be sure they are done and remove the meatballs to a plate.
- Add 2 tbs. butter, parsley, capers, flour, and lemon zest to the skillet.
- Whisk together on low heat until the sauce thickens.
- Add the meatballs back and simmer for 1 minute (spooning the sauce on the meatballs).
- Garnish with lemon slices and serve immediately.
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