Description
These Saucy Chicken Piccata Meatballs are tender ground chicken meatballs infused with garlic, Parmesan, and smoked paprika, cooked to a golden sear and finished in a bright, lemony piccata sauce with capers and butter. Perfectly balanced with a tangy, savory sauce that melds beautifully with the juicy meatballs, this dish brings an Italian-inspired twist to a classic favorite, ideal for serving over pasta, rice, or with crusty bread.
Ingredients
Scale
Meatballs
- 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
Sauce
- 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
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, crack open the egg and lightly beat it. Add the finely minced garlic, chopped parsley, ricotta cheese, freshly grated Parmesan, panko breadcrumbs, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper to taste. Stir all ingredients together until well combined.
- Add Ground Chicken: Incorporate the ground chicken into the mixture and gently mix using a rubber spatula or fork until just combined. Avoid overworking the meat to keep the meatballs tender.
- Shape the Meatballs: Line a baking sheet or platter with parchment paper. Using a medium spring-loaded scooper, portion out the meatball mixture and roll each scoop gently in your hands to form round meatballs. Place each meatball on the prepared sheet, yielding approximately 20 meatballs.
- Sear the Meatballs: Heat olive oil in a large non-stick skillet over medium heat until shimmering. Add meatballs in batches, about 10 at a time, without overcrowding. Sear for 5-6 minutes, turning frequently to brown all sides evenly. The meatballs will be partially cooked. Remove and set aside on a plate, adding oil between batches if necessary.
- Make the Piccata Sauce: Add butter to the same skillet and melt over medium heat. Add chopped shallot and sauté until translucent, about 2-3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Sprinkle flour over the mixture and stir until flour dissolves and coats the vegetables, about 30 seconds to 1 minute.
- Add Liquids and Capers: Gradually pour in chicken broth while stirring constantly to prevent lumps. Add lemon juice and capers, stirring to combine. Bring the sauce to a simmer.
- Finish Cooking Meatballs in Sauce: Reduce heat to low and return the browned meatballs to the skillet. Gently toss meatballs to coat them evenly in the sauce. Let them simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and meatballs are cooked through.
- Serve: Remove from heat and garnish with fresh chopped parsley. Serve immediately alongside your favorite sides such as pasta, mashed potatoes, or crusty bread. Enjoy!
Notes
- Be careful not to overmix the meatball mixture to ensure tender meatballs.
- You can use either plain or seasoned panko breadcrumbs depending on your flavor preference.
- Adjust the amount of red pepper flakes to control the heat level.
- For an extra zing, add more lemon juice or capers according to taste.
- These meatballs pair wonderfully with spaghetti or a simple green salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Keywords: chicken meatballs, piccata sauce, lemon caper sauce, Italian meatballs, quick dinner, poultry meatballs, skillet meatballs, easy weeknight meal
