Description
Tender chicken meatballs are simmered in a bright and buttery lemon-caper piccata sauce for a comforting and flavorful meal. Perfect served over pasta, orzo, or rice with plenty of sauce spooned on top.
Ingredients
- 2 slices white sandwich bread, crusts removed and torn into smaller pieces
- 1/4 cup milk
- 1 pound ground chicken
- 1 large egg
- 1/4 cup finely grated onion
- 2 cloves garlic, grated
- 1/3 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 1 teaspoon lemon zest
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup capers, drained
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- Lemon wedges, for serving (optional)
Instructions
- Soak the bread pieces in the milk until fully moistened. Let sit for 1 to 2 minutes, then squeeze out excess liquid and mash into a paste.
- In a large bowl, combine the ground chicken, egg, Parmesan, grated garlic, onion, parsley, lemon zest, salt, pepper, and soaked bread. Mix gently until just combined. Refrigerate for 15 to 20 minutes if the mixture is too soft.
- Roll the mixture into 15 to 20 meatballs, about 1 to 1½ inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 5 to 7 minutes, turning occasionally, until browned on all sides. Transfer to a plate.
- Reduce heat to medium-low. Add 2 tablespoons butter to the skillet. Once melted, add the minced garlic and cook until fragrant.
- Add the white wine, if using, and scrape up any browned bits from the pan. Simmer for a few minutes to reduce slightly.
- Stir in the chicken broth, lemon juice, lemon zest, and capers. Simmer for 2 to 3 minutes until slightly reduced. Adjust seasoning if needed.
- Return the meatballs to the skillet and simmer gently for 5 to 7 minutes, or until cooked through and the internal temperature reaches 165°F.
- Remove from heat and whisk in the remaining 3 tablespoons cold butter until the sauce is glossy and emulsified.
- Garnish with parsley and lemon wedges, then serve over orzo, pasta, or rice.
Notes
- Dark meat ground chicken produces the juiciest meatballs.
- Refrigerating the meatball mixture helps with easier shaping.
- The white wine can be omitted and replaced with additional chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with orzo, pasta, rice, or crusty bread to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 185 mg
