Name: Saucy Chicken Piccata Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 large egg; 4 cloves garlic, finely minced; 2 tablespoons fresh chopped parsley, plus more for garnish; 1 tablespoon whole milk ricotta cheese; 1/3 cup freshly grated Parmesan cheese; 1/3 cup panko breadcrumbs, plain or seasoned; 1/2 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; Kosher salt & freshly ground black pepper, to taste; 1 lb ground chicken; 1-2 tablespoons olive oil; 4 tablespoons butter, salted or unsalted; 1 large shallot, chopped; 2 cloves garlic, finely minced; 1 tablespoon all-purpose flour; 1 cup chicken broth; 1/4 cup freshly squeezed lemon juice; 2 tablespoons capers, plus more to preference

Ingredients

1 large egg

4 cloves of garlic, finely minced

2 tablespoons fresh chopped parsley, plus more for garnish

1 tablespoon whole milk ricotta cheese

1/3 cup freshly grated parmesan cheese

1/3 cup panko breadcrumbs, plain or seasoned

1/2 teaspoon smoked paprika

1/2 teaspoon red pepper flakes

Kosher salt & freshly ground black pepper, to taste

1 lb ground chicken

1-2 tablespoons olive oil

4 tablespoons butter, salted or unsalted

1 large shallot, chopped

2 cloves of garlic, finely minced

1 tablespoon all-purpose flour

1 cup chicken broth

1/4 cup freshly squeezed lemon juice

2 tablespoons capers, plus more to preference

Instructions

Step 1: In a large mixing bowl, lightly beat the egg. Add the finely minced garlic, chopped parsley, ricotta, parmesan, panko breadcrumbs, smoked paprika, red pepper flakes, and salt and pepper to taste. Stir until thoroughly combined.

Step 2: Add the ground chicken to the mixture. Use a rubber spatula or a fork to gently combine, being careful not to overwork the meat to keep the meatballs tender.

Step 3: Prepare a parchment-lined baking sheet or large plate. Using a medium spring-loaded scooper, portion out the meat mixture and roll each into a ball with your hands. Place each meatball on the prepared surface. You should have about 20 meatballs.

Step 4: Heat the olive oil in a large non-stick skillet over medium heat until shimmering. Swirl to coat the pan evenly. Add half of the meatballs, careful not to overcrowd; cook in batches if needed.

Step 5: Sear the meatballs for 5-6 minutes, turning to brown all sides evenly. They will not be fully cooked at this stage. Use a slotted spoon to remove the browned meatballs and set aside. Repeat with remaining meatballs, adding more oil if necessary.

Step 6: In the same skillet, melt the butter over medium heat. Add the chopped shallot and cook, stirring often, until translucent, about 2-3 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Sprinkle in the flour, stirring constantly, and cook until the flour dissolves, about 30 seconds to 1 minute.

Step 7: Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the lemon juice and capers, stirring to combine. Bring the sauce to a simmer.

Step 8: Reduce the heat to low and return the browned meatballs to the skillet. Gently toss to coat them in the sauce. Let them cook in the sauce for 10-15 minutes, swirling the skillet occasionally. The sauce will thicken and the meatballs will cook through. Remove from heat and garnish with fresh parsley before serving.

Tips & Variations

For extra tenderness, soak panko breadcrumbs in a tablespoon of milk before adding to the mixture.

Add a pinch of fresh thyme or oregano to the meatball mixture for an herby twist.

Swap ground chicken for ground turkey or a mix of pork and chicken for different flavor profiles.

Serve these meatballs over spaghetti, polenta, or alongside roasted vegetables for a complete meal.

FAQs

Can I use other types of meat for these meatballs?

Yes, you can substitute ground turkey, pork, or a combination of meats. Just keep in mind the cooking time may vary slightly depending on the meat used.

How do I prevent my meatballs from falling apart?

Be careful not to overmix the meat mixture, as this can make the meatballs tough and prone to crumbling. Also, make sure to brown the meatballs well before simmering them in the sauce to help them hold their shape.