Chicken Piccata Meatballs
These chicken piccata meatballs take all the flavors from chicken piccata - fresh lemon, parmesan, and earthy garlic all turned into delicious meatballs! Serve with pasta, potatoes, or rice!
Servings: 4 servings
Ingredients
For meatballs:
- 1 pound ground chicken
- 1 large egg
- 1 lemon zested
- 1 clove garlic grated
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced parsley
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For sauce:
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1-1/2 cups chicken stock
- 1/2 cup lemon juice
- 3 tablespoons capers
- 1 tablespoon caper brine
- 2 tablespoons heavy cream
For serving:
- 8 ounces cooked pasta
Instructions
For meatballs:
- Preheat your oven to 350 degrees F and spray an 8x8 baking pan or sheet pan with non-stick spray, set aside,
- In a large mixing bowl add all the meatball ingredients and mix together until well blended.
- Shape into 2 tablespoon-sized balls and add to the prepared dish.
- Add to the oven and bake for 20 minutes or until the internal temperature is 165 degrees F.
- While the meatballs bake start your sauce.
For sauce:
- In a large saute pan add butter and olive oil and set over medium-high heat.
- When the oil is hot add the garlic and cook for 30 seconds or until fragrant.
- Add in the chicken stock, lemon juice, capers, and caper brine.
- Bring to a gentle simmer and cook for about 5 minutes to help reduce the sauce a little.
For serving:
- Add the pasta and meatballs to the sauce and toss to combine.
Nutrition
Serving: 1g | Calories: 624kcal | Carbohydrates: 36g | Protein: 39g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 22g | Cholesterol: 201mg | Sodium: 1015mg | Fiber: 2g | Sugar: 4g