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Chicken Piccata Meatballs are a delightful culinary creation that marries the traditional Italian dish of piccata with the universally loved comfort food—meatballs. Originating from Italy, the classic piccata dish typically features lightly floured and sautéed chicken breast served in a buttery lemon sauce, accented with capers. This recipe takes those beloved flavors and transforms them into juicy, tender meatballs that are not only easy to prepare but also offer a fresh twist on a chicken dinner.

Chicken Piccata Meatballs Recipe

Discover the joy of Chicken Piccata Meatballs, where classic Italian flavors meet comforting meatballs! This recipe combines juicy ground chicken, zesty lemon, and tangy capers to create a delectable dish perfect for any occasion. Easy to prepare and versatile enough for appetizers or main courses, it’s sure to impress everyone at your table. Try this fresh twist on a favorite today! #ChickenPiccata #Meatballs #ItalianCooking #ComfortFood #RecipeIdeas
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Ingredients
  

1 lb ground chicken

1/2 cup Italian breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

2 cloves garlic, minced

1 large egg

1 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

1/4 cup capers, drained and rinsed

Zest of 1 lemon

1 tbsp olive oil (for frying)

For the Sauce:

1 cup chicken broth

1/2 cup fresh lemon juice (about 2 lemons)

1/4 cup unsalted butter

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, Italian breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, salt, black pepper, red pepper flakes (if using), capers, and lemon zest. Mix until all the ingredients are well combined, but do not overmix.

    Form the Meatballs: Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 16-20 meatballs depending on the size.

      Brown the Meatballs: In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides for about 5-7 minutes. Remove the meatballs from the skillet and set aside.

        Make the Sauce: In the same skillet, add chicken broth and lemon juice, stirring to deglaze the pan (scrape up any brown bits). Bring to a simmer. Add the butter and let it melt, stirring to combine.

          Cook the Meatballs in the Sauce: Gently return the meatballs to the skillet, ensuring they are submerged in the sauce. Cover and let them cook for an additional 10-15 minutes, or until they are cooked through (internal temperature should reach 165°F).

            Serve: Once cooked, serve the meatballs over pasta, rice, or with crusty bread, drizzled with the piccata sauce. Garnish with extra chopped parsley for a fresh touch.

              Prep Time, Total Time, Servings

                15 minutes | 40 minutes | 4 servings