Description
Delicious and tender Chicken Piccata Meatballs simmered in a tangy lemon-caper sauce, perfect for a flavorful and satisfying meal. These meatballs are quick to prepare and combine ground chicken with Parmesan, fresh herbs, and a bright piccata sauce that’s both rich and vibrant.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs (or almond flour for low-carb)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil (for frying)
Piccata Sauce
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth (low sodium)
- 2 tablespoons capers, drained
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons butter (optional, for richness)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Make the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs (or almond flour), Parmesan cheese, parsley, egg, garlic, oregano, salt, and pepper. Mix until well combined.
- Form Meatballs: Using your hands, form the mixture into small meatballs, about 1.5 inches in diameter, and set them aside.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs and cook in batches, if necessary, until they are browned on all sides and cooked through, about 6-8 minutes per batch. Once cooked, remove them from the skillet and set them aside.
- Prepare the Piccata Sauce: In the same skillet, add 2 tablespoons of olive oil over medium heat. Add the lemon juice, chicken broth, capers, garlic powder, and a pinch of salt and pepper. Stir to combine and bring the sauce to a simmer.
- Simmer the Sauce: Let it simmer for 2-3 minutes to thicken slightly. If you prefer a richer sauce, stir in the butter until melted and smooth.
- Combine Meatballs with Sauce: Add the cooked meatballs back into the skillet with the piccata sauce. Spoon the sauce over the meatballs and simmer for an additional 3-5 minutes, allowing the meatballs to soak up some of the sauce and heat through.
- Serve: Garnish the meatballs with fresh parsley and serve immediately with your choice of side, such as cauliflower rice, zucchini noodles, or a simple salad. Enjoy!
Notes
- You can substitute almond flour for breadcrumbs to make this recipe low-carb.
- Use low sodium chicken broth to control the salt content.
- Butter in the sauce is optional but adds richness and depth to the flavor.
- Meatballs can be made ahead and refrigerated before cooking.
- Serve with light sides such as zucchini noodles or cauliflower rice for a low-carb meal.
