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Chicken Piccata Meatballs (Version 2.0)

Adapted from The Mediterranean Dish


Happy almost Summer everyone! Apologies once again for such a lag between posting, but things have just been a little busy and I've truly relied on my recipe inventory from over the years for cooking the last year or so. This recipe is another version of Chicken Piccata Meatballs. I've made them once before, and I found this recipe to be a bit more flavorful and juicy! This recipe calls for sauteing the meatballs in a skillet, but I actually baked them. My recipe here will reflect that method. You can serve these with rice, pasta, or veggies - enjoy!


Ingredients:

1 pound, ground chicken (I used Greenwise organic and it made them very juicy)

1 egg, beaten

2 tsp Italian seasoning

1/2 tsp paprika

5 garlic cloves, divided

1/3 cup fresh parsley, chopped

1/2 cup breadcrumbs (unseasoned)

salt and pepper

dash of olive oil

2 tb butter or ghee

2 large lemons, juiced and 1 zested (optional on zesting)

1/2 cup low sodium chicken broth (or dry white wine)

1/4 cup capers, drained and rinsed


Directions:

Preheat the oven to 400 degrees. In a medium bowl, add the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, ½ of the chopped parsley leaves, and ¼ cup of the breadcrumbs. Add a big pinch of kosher salt and black pepper (about ½ teaspoon each) and a drizzle of olive oil. Mix to combine. Form the chicken mixture into small balls (about 1 heaping tablespoon each). Place on a foil lined baking sheet and bake for 25-30 minutes.


For the sauce, add 3 tablespoons of olive oil and the ghee or butter. Stir over medium-high heat until melted, then add the garlic. Stir until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste, then ring the sauce to a boil. Turn the heat to low and nestle the meatballs back in the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until the meatballs are cooked through and are no longer pink in the center, about 5 minutes. Sprinkle on the lemon zest and remaining chopped parsley (about 2 tablespoons). Serve hot, with plenty of piccata sauce spooned over top.





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