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How a “Meatball Mastermind” Makes Chicken Piccata Meatballs

Chicken Piccata Meatballs by Daniel Mancini.

Chicken Piccata Meatballs by Daniel Mancini.

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

Chicken Piccata Meatballs

Recipe by Daniel Mancini
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 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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