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Chicken Piccata Meatballs

Chicken Piccata Meatballs with lemon butter sauce served over mashed potatoes for a simple and cozy weeknight dinner
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

For the meatballs

  • 1 ½ pounds ground chicken
  • ½ cup panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup finely chopped fresh flat leaf parsley, plus more for garnish
  • 2 tablespoons capers, finely chopped
  • 1 medium shallot, finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

For the sauce

  • 6 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup chicken stock
  • ½ cup dry white wine
  • ¼ cup freshly squeezed lemon juice, (from 2 lemons)
  • 2 tablespoons capers, drained
  • ¼ cup chopped parsley
  • Lemon slices, for garnish

For serving (optional)

  • Mashed potatoes
  • Buttered cooked pasta
  • Cooked orzo

Method

  1. Make the meatballs. In a large bowl, combine the ground chicken, panko, Parmesan, garlic, parsley, capers, shallot, egg, salt, and pepper. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place on a plate. You should have 16 to 18 meatballs.
  2. Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the meatballs in a single layer. Cook until browned on all sides, 6 to 8 minutes. Transfer to a separate plate. 
  3. Make the sauce. In the same skillet, add 2 tablespoons of the butter. Once the butter is melted, add the shallot and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Pour in the wine and chicken stock, scraping up any browned bits from the bottom, and simmer until reduced by about half, 4 to 5 minutes.
  4. Stir in the remaining 4 tablespoons butter, lemon juice, and capers into the sauce. Return the meatballs to the skillet. Cover and cook until the meatballs are cooked through and the internal temperature reads 165°F on an instant-read thermometer, about 8 to 10 minutes.
  5. Serve over mashed potatoes, buttered cooked pasta or cooked orzo (if using), sprinkled with chopped parsley and garnished with lemon slices.