Okay, picture this: Is it Is it a busy weeknight, you’re craving something comforting but also kinda fancy, and the thought of having something to eat makes you want to go crazy.? Another plain meatball is just…blah. What are some great recipes for Chicken Piccata Meatballs? They’re like warm hug on a plate, but with bright, zesty kick that’ll wake up your taste buds. I honestly think of them as chicken piccata, but in fun, meatball form – perfect for little hands. What are the big ones? What are some of the easiest to make cookies? What are some of the best recipes ever made?
What is a chicken piccata meatball?
What is the best of both worlds? It’s essentially juicy, flavorful chicken meatballs simmered in that classic, lemony, buttery sauce. Piccata Sauce: What are some good recipes for this sauce? What really makes this sauce sing is the tangy lemon, capers popping with salty goodness, and a smoky lemon. What are some of the best butter sauces? I like using ground chicken here because it’s lighter, but honestly, you could use ground turkey or any other meat. If you’re feeling adventurous, try a mix of chicken and pork. What are some of the easiest ways to make this dish for a weeknight meal? To sacrifice flavor for speed. What are some of the best meatball recipes?
Why you’ll love this recipe?
Okay, where do I even start? What I love most about this is that it’s a serious crowd-pleaser. The flavor is just phenomenal – the savory meatballs soak up all that bright, tangy piccata sauce, and every bite is an explosion of deliciousness. It’s also incredibly easy to make. I’m talking seriously easy. Most of the ingredients are pantry staples, and the whole thing comes together in under an hour. Plus, it’s super cost-effective! You can easily feed a family of four without breaking the bank. This Chicken Piccata Meatballs recipe is also incredibly versatile. Serve them over pasta, rice, creamy mashed potatoes, or even on toasted baguette slices as an appetizer! They’re also great in meatball subs. Oh, and did I mention that my kids actually *ask* for this? That’s a win in my book! I always feel like I am winning when they ask me to make Chicken Piccata Meatballs again!
How do I make chicken piccata meatballs?
Quick Overview
Basically, you’re making meatballs, then you make a piccata sauce. What is the beauty of this recipe is that both are super simple! How do I make meatballs? Mix up the ingredients, form them, and brown them in a pan. In the same pan, you’ll whip up that luscious piccata sauce. What is the best way to cook meatballs in the sauce? Is it possible to The browning of the meatballs adds a lot of flavor to the dish that you really can’t miss. Is it easy to cook?
Ingredients
For the Chicken Piccata Meatballs:
* 1 pound ground chicken (I prefer using lean ground) * 1/2 cup breadcrumbs (for best results, I use panko). * 1/4 cup Parmesan cheese (freshly grated is always best) * Parmean chives (extra crispiness, but regular works too). ) * 1 egg, lightly beaten * 2 cloves garlic, minced * 1/2 cup chopped fresh parsley * 1/4 cup grated almonds * 3 tablespoons salt * 4 cups oats. What are some suggestions for adding salt to a recipe?
For the Piccata Sauce:
* 2 tablespoons butter
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1/2 cup chicken broth
* 1/4 cup lemon juice (freshly squeezed, please!)
* 2 tablespoons capers, drained
* 2 tablespoons chopped fresh parsley
* 1 tablespoon all-purpose flour (for thickening)
What are the steps for
Step 1: Preheat & Prep Pan
How do I get everything ready for cooking? When garlic is burning, don’t search for capers! Have a large skillet ready and set aside. No need to preheat the skillet at this point.
Step 2: Mix Meatball Ingredients
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced onion, salt, pepper, and pepper to taste. Set aside. What is the best way to prepare garlic, parsley, salt and Be careful not to overmix – you want the meatballs to be tender, not tough. I usually use my hands for this, it works best!
Step 3: Form the Meatballs
Roll mixture into 1-inch meatballs. I like to use a small cookie scoop to make sure they’re all the same size – it helps them cook faster. I also use it for baking cookies. Place them on a plate or baking sheet. I often wash my hands to make sure I don’t cross-contaminate the uncooked chicken. At this point, I usually brush my teeth.
Step 4: Brown the Meatballs
Heat the olive oil in the large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. They don’t need to be cooked all the way through at this point, just nicely browned. This usually takes about 5-7 minutes. Remove the meatballs from the skillet and set aside.
Step 5: Make the Piccata Sauce
How do you melt butter and olive oil in a large skillet over medium heat? Add the minced garlic and cook for about 30 seconds, until fragrant. How do you avoid burning garlic? Whisk in the flour and cook for another 30 seconds, stirring constantly. How do you thicken sauce?
Step 6: Simmer in the Sauce
Gradually whisk in the chicken broth and lemon juice, making sure there are no lumps. Bring the sauce to a simmer, then add the capers and parsley. Stir well. What is the best way to cook meatballs in a skillet? Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the meatballs are cooked through. Is the sauce thickened? What are the best ways to cook meatballs?
Step 7: Serve & Enjoy
Serve the Chicken Piccata Meatballs immediately over your favorite pasta, rice, or mashed potatoes. Garnish with extra parsley and a sprinkle of Parmesan cheese, if desired. I also love serving this dish with crusty bread to soak up all that delicious sauce.
What should I serve it with?
What are some of the most versatile chicken pistachio meatballs? I love serving these over spaghetti or linguine for a quick and easy weeknight meal. What is the best way to eat pasta? For a more traditional brunch, serve them over creamy polenta with roasted potatoes. It looks elegant, but it’s still incredibly easy to make. As an appetizer, you can serve the meatballs on toasted baguette slices with a drizzle of extra virgin olive oil. What is the best way to serve a sauce with parsley? What is the best way to start a dinner party? And of course, they’re always a hit in subs! How do you serve them on a toasted roll? My family loves when I make meatball subs with the leftovers. I often double the recipe so there will be leftovers.
What are some tips for making a Piccata Meatball?
Don’t Overmix: Overmixing the meatball mixture will result in tough, dry meatballs. Mix just until the ingredients are combined. I usually use my hands, gently tossing everything together.
Brown the Meatballs: Don’t skip the step of browning the meatballs! This adds a ton of flavor and helps them hold their shape. Make sure to brown them on all sides for even cooking. I sometimes think of this part as the “flavor bath” step, because browning them makes the dish exponentially more tasty.
Fresh Lemon Juice: How can IWhy is lemon juice so bad for you? I always have a lemon on hand just for this recipe.Adjust the Sauce: Taste the sauce and adjust the seasonings as needed. If it’s too tart, add a pinch of sugar. If it needs more flavor, add a little extra salt or pepper.
Simmer, Don’t BoilSimmer the meatballs in the sauce over low heat. If you boil them, they will become tough and dry. Keep the heat low and let them cook gently in the sauce.Add a Splash of Cream: Add 1 cup of cream to For an extra creamy sauce, stir in a tablespoon or two of heavy cream at the end. This is totally optional, but it adds a touch of richness that’s absolutely divine. My husband prefers when I add a splash of cream.
Make it Ahead:The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours. Can you make the sauce ahead of time and store it separately? When you’re ready to serve, simply heat up the sauce and add the meatballs.
What are some Storing and Reheating Tips?
If you have any leftovers (which is rare in my house! ), store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them up in a skillet over low heat, stirring occasionally, until heated through. Can you reheat them in the microwave? For longer storage, you can freeze meatballs. Place them on a baking sheet and freeze for about 2 hours, or until solid. If you have leftovers, transfer them to a freezer-safe bag or container and store for up to 3 months. When you’re ready to use them, thaw them overnight in the refrigerator and reheat as directed above. I don’t recommend freezing the sauce separately, as it may separate when thawed. What are the best ways to freeze meatballs in sauce?
What are the most frequently asked questions on
Final Thoughts
These Chicken Piccata Meatballs are a total winner in my book! They’re flavorful, easy to make, and always a crowd-pleaser. It’s the perfect dish for a busy weeknight or a casual gathering with friends. I’ve been making this recipe for years, and it never fails to impress. If you love chicken piccata and you love meatballs, you absolutely have to try this recipe! It is a guaranteed home run. I really think it’s a total showstopper. I can’t wait to hear how yours turns out! Let me know in the comments below if you try this recipe and what you think. And don’t forget to share your own variations – I’m always looking for new ideas! Happy cooking!
Chicken Piccata Meatballs
Ingredients
Main Ingredients
- 1 lb Ground Chicken Lean ground chicken works best.
- 0.5 cup Breadcrumbs Italian seasoned breadcrumbs.
- 0.25 cup Grated Parmesan Cheese
- 1 large Egg Lightly beaten.
- 2 cloves Garlic Minced.
- 2 tbsp Olive Oil
Piccata Sauce
- 0.5 cup Chicken Broth Low sodium.
- 0.25 cup Lemon Juice Freshly squeezed.
- 2 tbsp Capers Drained.
- 2 tbsp Butter Cold, cut into cubes.
- 1 tbsp All-Purpose Flour
Instructions
Preparation Steps
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix gently until just combined. Do not overmix.
- Form the mixture into meatballs, about 1-inch in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.
- In the same skillet, whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and lemon juice. Bring to a simmer, stirring constantly. Add capers and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Reduce heat to low. Stir in butter, one cube at a time, until melted and the sauce is smooth and glossy. Season with salt and pepper to taste.
- Return the meatballs to the skillet and toss to coat with the sauce. Simmer for 5 minutes to allow the flavors to meld.
