Home›Recipes›Main Dishes›Chicken Piccata Meatballs← Back to recipesMain DishesChicken Piccata MeatballsYieldabout 4 servings Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeZu Mahlzeit oder Plan hinzufügen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles zur Einkaufsliste hinzufügenClear checks1 lb (454 g) ground chickenZur Einkaufsliste hinzufügen1 large eggZur Einkaufsliste hinzufügen2 tsp Italian seasoningZur Einkaufsliste hinzufügen1/2 tsp paprikaZur Einkaufsliste hinzufügen5 garlic cloves, dividedZur Einkaufsliste hinzufügen1/4 bunch fresh parsley, leaves choppedZur Einkaufsliste hinzufügen1/2 cup (about 30 g) breadcrumbs, dividedZur Einkaufsliste hinzufügenKosher salt and freshly ground black pepperZur Einkaufsliste hinzufügenExtra-virgin olive oil, as needed for mixing, searing, and sauceZur Einkaufsliste hinzufügen2 tbsp (28 g) butter or gheeZur Einkaufsliste hinzufügen2 large lemons: zest 1 and juice bothZur Einkaufsliste hinzufügen1/2 cup (120 mL) dry white wine or chicken brothZur Einkaufsliste hinzufügen1/4 cup (about 35 g) capers, drained and rinsedZur Einkaufsliste hinzufügenInstructionsCombine the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, about three-quarters of the parsley, and 1/4 cup breadcrumbs. Season with salt and pepper and add a small drizzle of olive oil. Mix only until combined.Spread the remaining 1/4 cup breadcrumbs on a plate. Form the chicken mixture into small meatballs, about 1 heaping tablespoon each, and roll in the breadcrumbs.Heat about 3 tbsp (45 mL) olive oil in a large nonstick skillet over medium heat. Sear the meatballs without crowding, turning until golden on all sides, about 3 minutes per side. They do not need to be fully cooked yet. Transfer to a paper-towel-lined plate.Leave any rendered chicken fat in the pan. Add the butter or ghee and enough olive oil for the sauce, then add the remaining 3 minced garlic cloves and cook until fragrant.Add the lemon juice, wine or broth, and capers. Season to taste and bring to a boil.Reduce the heat to low, return the meatballs, cover, and simmer about 5 minutes, until cooked through and no longer pink in the center.Sprinkle with the lemon zest and remaining parsley. Serve hot with plenty of sauce spooned over the meatballs.NotesBrown in batches when necessary. Overcrowding lowers the pan temperature and prevents proper browning.Keep cookingRelated recipesMore in Main Dishes → Main DishesCreamy Chicken and Gnocchi4-6 servings1 hr Main DishesLemon Chicken with Lemon Butter Sauce Main DishesShrimp Scampi with Pasta Main DishesSkillet Lemon-Herb Chicken and Potatoes
