Prepare to revolutionize your dinner routine with a mouthwatering twist on the classic piccata! These Rustic Chicken Piccata Meatballs are about to become your new obsession - combining the zesty, bright flavors of traditional piccata with the comforting goodness of perfectly seasoned meatballs. Imagine tender, juicy chicken meatballs swimming in a tangy lemon-caper sauce that will have your family and friends begging for seconds. Whether you're a culinary novice or a seasoned home chef, this recipe promises to deliver restaurant-quality flavor right in your own kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1 cup chicken broth
- 2 tablespoons capers
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the meatballs cook evenly and develop a nice golden color.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, minced garlic, egg, and chopped fresh parsley. Mix well using your hands or a spatula until all ingredients are fully incorporated.
- Season the mixture with salt and pepper to taste. It's important to season the meatballs well for maximum flavor.
- Once the mixture is well combined, form it into meatballs, about 1 to
- 5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown on the outside. You can check for doneness by cutting one in half to ensure it is no longer pink inside.
- While the meatballs are baking, prepare the piccata sauce. In a large skillet over medium heat, add the chicken broth, capers, and the juice of one lemon. Bring the mixture to a simmer.
- Once the sauce is simmering, carefully add the baked meatballs to the skillet. Allow them to simmer in the sauce for an additional 5-10 minutes, turning occasionally to coat the meatballs evenly with the sauce.
- Once the meatballs are heated through and have absorbed some of the sauce, remove the skillet from heat. Taste the sauce and adjust seasoning with salt, pepper, or additional lemon juice if desired.
- Serve the Rustic Chicken Piccata Meatballs hot, garnished with additional chopped parsley if desired. They pair wonderfully with pasta, rice, or a fresh green salad.
Tips
- For the most tender meatballs, avoid overmixing the meat mixture. Gently combine ingredients just until they're incorporated to prevent tough meatballs.
- Use a cookie scoop or wet hands when forming meatballs to ensure uniform size and prevent sticking.
- For extra flavor, toast your breadcrumbs lightly before mixing them into the meatball mixture.
- Check the internal temperature of the meatballs - they should reach 165°F (74°C) for food safety.
- If the sauce seems too thin, you can create a quick slurry with cornstarch and water to thicken it slightly.
- Fresh ingredients are key! Use freshly grated Parmesan and freshly squeezed lemon juice for the most vibrant flavor.
- Want to make ahead? These meatballs can be prepared and refrigerated for up to 24 hours before cooking, making them perfect for meal prep.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 120mg
