Chicken Piccata Meatballs with Lemon Zest and Caper Sauce
Savor the zest and tang of Chicken Piccata Meatballs, featuring key ingredients like ground chicken, lemon, garlic, capers, and a dash of white wine, all brought together in a creamy caper sauce. Perfect for invigorating your dinner routine!
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 2 shallots finely minced
- 1/4 cup Parmesan cheese freshly grated
- 1 cup seasoned breadcrumbs divided
- 2 tablespoons parsley finely minced divided
- 1 large egg
- 2 tablespoons capers divided
- 1 pound ground chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder
- 3 tablespoons olive oil additional as required
- 1/4 cup white wine
- 1 1/4 cups chicken stock
- 1 1/2 tablespoons lemon juice freshly squeezed
- 3 tablespoons butter cold cubed
Instructions
Preparation of Meatball Mixture:
- In a large mixing bowl, combine half of the minced shallots with the grated Parmesan cheese, one third of the breadcrumbs, one tablespoon of minced parsley, and the egg. Finely chop one tablespoon of the capers and incorporate them into the mixture. Add the ground chicken to the bowl. Season with kosher salt, black pepper, and garlic powder. Mix gently until all ingredients are thoroughly combined.
Forming the Meatballs:
- Place the remaining breadcrumbs onto a shallow plate. Using your hands, scoop the chicken mixture and shape into twelve uniform meatballs. Roll each meatball in the breadcrumbs to coat lightly, aiding in the formation and ensuring each meatball is evenly covered.
Cooking the Meatballs:
- Heat the olive oil in a large, deep skillet over medium-high heat. Once the oil is hot, add the meatballs. Cook, turning occasionally, until they are browned on all sides, approximately 5 minutes. If necessary, add more olive oil to prevent sticking. Remove the meatballs from the skillet and set them aside on a plate.
Preparing the Sauce:
- In the same skillet, add the remaining minced shallots and capers. Sauté for approximately one minute, stirring constantly. Deglaze the skillet by adding the white wine and chicken stock. Bring the mixture to a boil, scraping the bottom of the skillet to incorporate any browned bits into the sauce.
Simmering the Meatballs:
- Return the meatballs to the skillet. Reduce the heat to a simmer and allow the meatballs to cook until the sauce has reduced by half, approximately 6 to 7 minutes. During this time, occasionally stir the sauce to ensure the meatballs are evenly coated.
Finishing the Sauce:
- Push the meatballs to one side of the skillet. Reduce the heat to very low. Incorporate the fresh lemon juice into the sauce. Gradually whisk in the cold butter cubes, stirring continuously until the sauce is well combined and has slightly thickened. Stir in the remaining tablespoon of parsley. Once incorporated, remove the skillet from heat.
Serving:
- Toss the meatballs in the sauce to ensure they are well coated. Serve immediately, ensuring each portion is generously covered with the sauce.
Tried this recipe?Let us know how it was!