Chicken Piccata Meatballs are a fabulous main course for a casual supper. Serve with fettucine pasta or mashed potatoes and a green salad.
Chicken Piccata Meatballs
Ingredients
- 1 egg
- 1/3 cup fresh bread crumbs
- 1 pound ground chicken
- 1/4 cup grated parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup lemon olive oil
- 1/2 cup flour
- 2 tablespoons melted butter
- 3 garlic cloves, minced
- 4 teaspoons flour
- 1 cup chicken broth
- 1/2 cup dry rosé wine
- 3 tablespoons fresh lemon juice
- 1 teaspoon red chili flakes
- 1/2 teaspoon sugar
- 1/4 cup drained non-pareil capers
- garnish: chopped fresh parsley
- fettucine pasta or mashed potatoes for service
Instructions
- Break egg into a mixing bowl. Add breadcrumbs, ground chicken and parmesan cheese. Mix with a large spoon to combine. Add parsley, lemon zest, lemon juice, Italian seasoning, salt, garlic powder and black pepper. Mix to combine all ingredients.
- With clean hands, divide mixture into 16 evenly sized meatball and place on a plate. Cover plate with plastic wrap and refrigerate at least one hour.
- When ready to cook the meatballs, place lemon olive oil in a brasier pan and heat over medium heat. Oil should be lightly sizzling.
- Place flour in a small bowl. Dip and roll meatballs gently in flour to cover meatballs in flour.
- Place meatballs in brasier pan in a single layer, with space between them (do two batches, if needed).
- Cook, over medium heat, flipping the meatballs every 1-2 minutes, to brown on all sides, for 8 minutes. If the meatballs are getting too brown, reduce heat to medium-low. Remove the meatballs and place on a plate and cover with aluminum foil to keep warm.
- Make the sauce by adding melted butter to the pan and then add garlic. Cook garlic in butter for about 1 minute to soften and begin to brown.
- Add the flour and whisk the flour into the butter with a fork until combined. Cook another minute over low heat. Whisk in the broth until the flour is absorbed and then add the lemon juice, red chili flakes, sugar and capers. Stir.
- Add the meatballs back into the sauce and coat them with the sauce. (If the sauce gets too thick, add more chicken stock. Cover and continue to simmer over low heat for 10 minutes. Sprinkle meatballs with chopped fresh parsley right before service. Serve warm with fettucine pasta or mashed potatoes.
