Lemon Chicken Meatballs with Piccata Sauce
Juicy lemon-infused chicken meatballs served in a zesty piccata sauce.
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 unit egg
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 5 cloves garlic, divided
- 3.75 ounces parsley, chopped
- 0.5 cup breadcrumbs, divided
- unit Kosher salt and black pepper
- 0.5 cup extra virgin olive oil
- 2 tablespoons butter or ghee
- 2 unit large lemons, juiced and zested
- 0.5 cup chicken broth
- 0.25 cup capers, drained and rinsed
Instructions
- In a medium bowl, combine the ground chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, half of the chopped parsley, and 1/4 cup of breadcrumbs. Season with kosher salt and black pepper. Mix until well combined.
- Spread the remaining 1/4 cup of breadcrumbs on a large plate.
- Form the chicken mixture into small balls, about 1 heaping tablespoon each. Roll each ball in the breadcrumbs to coat evenly.
- In a large nonstick pan over medium heat, add enough olive oil to coat the bottom. Once the oil is shimmering, arrange the meatballs in a single layer without touching. Sear for about 3 minutes on each side until golden brown. Transfer the meatballs to a plate lined with paper towels to drain.
- In the same pan, add 3 tablespoons of olive oil and the butter or ghee. Stir over medium-high heat until melted, then add the remaining minced garlic. Stir until fragrant, then add the lemon juice, chicken broth, and capers. Season with salt to taste and bring the sauce to a boil.
- Reduce the heat to low and nestle the meatballs back into the pan. Spoon some sauce over the top. Cover and simmer for about 5 minutes, or until the meatballs are cooked through.
- Sprinkle the lemon zest and remaining chopped parsley over the meatballs. Serve hot, generously spooning the piccata sauce over the top.
Notes
For a twist, try adding some chopped spinach or kale to the meatball mixture for extra nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.