Description

Enjoy a twist on a classic Italian favorite with these Chicken Piccata Meatballs. Infused with lemon zest and served with a tangy caper sauce, these meatballs are bursting with flavor and perfect for any meal.

Ingredients

Scale

For the meatballs:

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 tablespoon lemon zest

Salt and pepper to taste

For the caper sauce:

2 tablespoons olive oil

1/4 cup white wine

1 cup chicken broth

2 tablespoons lemon juice

2 tablespoons capers, drained

2 tablespoons butter

1 tablespoon all-purpose flour

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, lemon zest, salt, and pepper. Mix until well combined.

Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through.

While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux.

Slowly add the white wine, chicken broth, lemon juice, and capers, stirring constantly until the sauce thickens, about 5 minutes.

Stir in the butter until melted and the sauce is smooth. Season with salt and pepper to taste.

Add the baked meatballs to the skillet, tossing to coat them evenly in the sauce.

Serve hot, garnished with chopped fresh parsley.