Description
Juicy chicken meatballs simmered in a bright lemon-caper butter sauce. An easy twist on the classic chicken piccata, ready in 30 minutes.
Ingredients
1 lb ground chicken
1/4 cup grated parmesan cheese
2/3 cup panko breadcrumbs
4 cloves garlic, minced
1 tbsp lemon zest
1/2 tsp salt
2 tbsp olive oil
1/2 stick butter
3 cloves garlic, minced
1 tbsp flour
1 cup chicken broth
1/4 cup capers + 2 tbsp brine
1/4 cup lemon juice
Instructions
1. Combine chicken, parmesan, panko, garlic, lemon zest, and salt in a bowl.
2. Form into 2-tbsp-sized meatballs.
3. Heat oil in skillet and brown meatballs for 6 minutes. Remove from pan.
4. Melt butter and sauté garlic. Whisk in flour.
5. Add broth, lemon juice, capers, and brine. Simmer 6–7 mins.
6. Return meatballs to pan, simmer 5–6 mins more. Spoon sauce over.
7. Serve warm over pasta, rice, or vegetables.
Notes
You can substitute turkey for chicken. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 370
- Sugar: 1g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg