Name: Chicken Piccata Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1/2 cup torn, soft white bread, crust removed; 2 tablespoons whole milk; 1/2 cup freshly grated Parmigiano Reggiano cheese; 1 large egg; 1 shallot, finely chopped; 2 tablespoons chopped capers; 1 teaspoon grated lemon zest, from 1 lemon; 1/2 teaspoon kosher salt; 2 tablespoons chopped Italian parsley; 1 pound ground chicken; 2 tablespoons olive oil; 1 shallot, chopped; 1/2 teaspoon kosher salt; 2 1/2 teaspoons all-purpose flour; 1 1/2 cups low sodium chicken broth; 2 tablespoons freshly squeezed lemon juice, from 1/2 a lemon; 2 tablespoons capers, drained; 2 tablespoons chopped Italian parsley; Freshly grated Parmigiano Reggiano cheese, to serve

Description

Indulge in the delightful taste of Chicken Piccata Meatballs, a unique twist on the classic Italian dish that combines the juicy goodness of meatballs with vibrant flavors of lemon and capers. Perfect for any occasion—whether it’s a family dinner, a cozy night in, or a festive gathering—these meatballs are not only easy to prepare but also bursting with flavor. With each bite, you’ll experience the savory richness of ground chicken blended with fresh herbs and Parmigiano Reggiano cheese, all enveloped in a zesty sauce that brings everything together beautifully. Serve them over pasta, in sandwiches, or simply as appetizers; these Chicken Piccata Meatballs are sure to impress and satisfy.

Ingredients

Scale

1/2 cup torn, soft white bread, crust removed
2 tablespoons whole milk
1/2 cup freshly grated Parmigiano Reggiano cheese
1 large egg
1 shallot, finely chopped
2 tablespoons chopped capers
1 teaspoon grated lemon zest, from 1 lemon
1/2 teaspoon kosher salt
2 tablespoons chopped Italian parsley
1 pound ground chicken
2 tablespoons olive oil
1 shallot, chopped
1/2 teaspoon kosher salt
2 1/2 teaspoons all-purpose flour
1 1/2 cups low sodium chicken broth
2 tablespoons freshly squeezed lemon juice, from 1/2 a lemon
2 tablespoons capers, drained
2 tablespoons chopped Italian parsley
Freshly grated Parmigiano Reggiano cheese, to serve

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Instructions

Preheat your broiler on high.
In a medium bowl, mix torn bread with milk and let it sit for 5 minutes.
Add cheese, egg, shallots, capers, lemon zest, salt, and parsley; combine.
Fold in ground chicken gently until just mixed.
Shape into 1½ tablespoon-sized balls and place on a baking sheet.
Broil for about 7 minutes until golden brown.
In a skillet, heat oil and sauté shallots; add flour and whisk in chicken broth and lemon juice until smooth.
Stir in capers and meatballs; simmer covered for an additional 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Broiling
Cuisine: Italian

Nutrition

Serving Size: 4 meatballs (155g)
Calories: 320
Sugar: 1g
Sodium: 670mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 27g
Cholesterol: 95mg