Description
Succulent chicken piccata meatballs blend zesty lemon, capers, and herbed Italian flavors into one irresistible bite. Savory Mediterranean-inspired medallions offer a delightful twist on classic Italian cuisine that will charm dinner guests with pure culinary magic.
Ingredients
Scale
Meat Ingredients:
- 1 lb (454 grams) ground chicken
Binding and Flavor Enhancers:
- ½ cup breadcrumbs (panko or regular)
- ¼ cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
Sauce and Cooking Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- ¼ cup fresh lemon juice (about 1 lemon)
- 2 tablespoons capers, drained
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ cup heavy cream (optional, for a creamy version)
- 2 tablespoons fresh parsley, for garnish
Instructions
- Combine ground chicken with breadcrumbs, grated Parmesan, whisked egg, minced garlic, chopped parsley, seasoning blend, kosher salt, and freshly cracked black pepper in a spacious mixing vessel. Gently knead ingredients until thoroughly integrated.
- Shape the protein mixture into uniform spherical portions, approximately one inch in diameter, crafting roughly 16 compact meatballs with consistent sizing and texture.
- Warm olive oil in a capacious skillet positioned over medium heat. Carefully nestle meatballs into the pan, allowing each side to develop a golden-brown crust through periodic rotation.
- Monitor cooking duration, ensuring meatballs reach optimal internal temperature of 165 degrees Fahrenheit. Once perfectly cooked, transfer protein orbs to a separate plate, maintaining their warmth.
- Utilize the identical skillet to craft the piccata sauce. Introduce butter and additional olive oil, creating a luxurious cooking medium. Quickly sauté minced garlic until aromatic and translucent.
- Deglaze the pan by pouring chicken broth and fresh lemon juice. Incorporate briny capers, season with salt and pepper. Allow liquid to simmer and slightly reduce, concentrating flavors.
- Optionally, incorporate heavy cream to transform sauce into a velvety emulsion with enhanced richness.
- Return meatballs to the simmering sauce, gently coating each sphere and allowing them to absorb complementary flavors for approximately two minutes.
- Garnish with freshly chopped parsley. Serve immediately atop pasta, steamed rice, or accompanied by crusty artisan bread.
Notes
- Ensure chicken is fresh and of high quality for the best flavor and texture in your meatballs.
- Mix ingredients gently to avoid overworking the meat, which can make meatballs tough and dense.
- Test one meatball first to check seasoning before cooking the entire batch, allowing adjustments if needed.
- Aim for uniform meatball sizes to guarantee even cooking and consistent texture throughout.
- Use a meat thermometer to confirm meatballs reach 165°F internally, preventing any risk of undercooked chicken.
- Pat chicken dry before mixing to help breadcrumbs adhere better and create a more cohesive meatball mixture.
- For gluten-free option, substitute breadcrumbs with almond flour or gluten-free breadcrumbs.
- Drain capers before adding to sauce to control salt level and prevent excessive briny flavor.
- Consider using low-sodium chicken broth to manage overall dish saltiness.
- Quickly brown meatballs on high heat to lock in moisture and create a delicious golden exterior.
- Let meatballs rest briefly after cooking to help retain juiciness and prevent falling apart.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg