Chicken Piccata Meatballs
The Chicken Piccata Meatballs recipe is a delightful twist on a classic dish, combining tender meatballs with the bright flavors of lemon and capers. Perfect for family dinners, special occasions, or even as a tasty appetizer, these meatballs are sure to impress your guests. The unique blend of ingredients offers a fresh and zesty flavor profile that elevates the humble meatball to new heights.
Why You’ll Love This Recipe
- Quick to Prepare: With just 15 minutes of prep time, you’ll have delicious meatballs ready in no time.
- Bursting with Flavor: The combination of lemon zest and capers gives these meatballs a refreshing taste that stands out.
- Versatile Serving Options: Serve them over pasta, in a sub sandwich, or on their own as an appetizer.
- Healthy Choice: Made with ground chicken, this recipe is lighter than traditional meatballs without sacrificing taste.
- Crowd-Pleaser: These Chicken Piccata Meatballs are perfect for gatherings and family meals alike.
Tools and Preparation
To make these Chicken Piccata Meatballs successfully, you’ll need some essential kitchen tools. Having the right tools helps streamline the cooking process and ensures great results.
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Essential Tools and Equipment
- Baking sheet
- Medium mixing bowl
- Rubber spatula
- Straight-sided skillet
- Whisk
Importance of Each Tool
- Baking sheet: Provides a sturdy surface for broiling the meatballs evenly.
- Medium mixing bowl: Ideal for combining ingredients without making a mess.
- Rubber spatula: Perfect for mixing delicate ingredients like bread and egg without over-mixing.
Ingredients
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
Chef’s note: If using salt-packed capers, rinse them thoroughly before using. If using brined capers, drain and rinse.
How to Make Chicken Piccata Meatballs
Step 1: Preheat the Oven
Preheat the broiler to high and position a rack in the top third of the oven. Drizzle a straight-sided baking sheet with 2 teaspoons of olive oil and set it aside.
Step 2: Prepare the Meatball Mixture
In a medium bowl:
Combine the torn white bread, whole milk, freshly grated Parmigiano Reggiano cheese, and egg.
Use a rubber spatula or your fingers to stir together the ingredients. Mash slightly to form a paste.
Allow the mixture to sit for 5 minutes.
Add shallot, capers, lemon zest, kosher salt, and parsley. Stir to combine.
Add ground chicken and gently mix until just combined.
Using damp hands:
Form the mixture into 1 1/2 tablespoon-sized balls.
Place them on the prepared baking sheet.
Broil the meatballs until golden brown for about 7 minutes. Set aside when done.
Step 3: Make the Sauce
Meanwhile:
Heat a medium straight-sided skillet over medium heat.
Add olive oil; heat until it moves freely (about 30 seconds).
Add chopped shallots and salt; cook while stirring until fragrant (about 1 minute).
Sprinkle in all-purpose flour:
Whisk until smooth.
While whisking:
Gradually add chicken broth and lemon juice; stir until smooth.
Bring to a simmer:
Reduce heat to maintain gentle simmer.
Stir in capers:
Allow sauce to simmer for about 5 minutes.
Step 4: Combine Meatballs and Sauce
Add broiled meatballs to the sauce:
Stir gently to coat them well in sauce.
Cover the pan with a lid:
Simmer for another 5 minutes.
Finally:
Stir in additional chopped parsley before serving with more freshly grated Parmigiano Reggiano cheese if desired.
Enjoy your flavorful Chicken Piccata Meatballs!
How to Serve Chicken Piccata Meatballs
Serving Chicken Piccata Meatballs can be a delightful experience, enhancing their flavor and presentation. Here are some serving suggestions to elevate your meal.
Over Pasta
- Serve the meatballs on a bed of linguine or spaghetti topped with the piccata sauce for a classic Italian dish.
With a Side Salad
- Pair the meatballs with a refreshing arugula or mixed greens salad dressed lightly with lemon vinaigrette for a balance of flavors.
On a Sub Roll
- Create a delicious meatball sub by placing the chicken piccata meatballs in a toasted sub roll, drizzling with extra sauce and parmesan cheese.
With Garlic Bread
- Complement your meal with warm, crispy garlic bread for dipping into the rich sauce of the meatballs.
As an Appetizer
- Serve the meatballs as bite-sized appetizers at parties, garnished with toothpicks and a sprinkle of parsley for an appealing touch.
How to Perfect Chicken Piccata Meatballs
To ensure your Chicken Piccata Meatballs turn out perfectly every time, consider these useful tips:
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Use fresh ingredients: Fresh herbs and high-quality cheese make a significant difference in flavor compared to dried alternatives.
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Don’t overmix: When combining the chicken and other ingredients, mix gently to keep the meatballs tender.
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Adjust seasoning: Taste the mixture before forming into balls; you can always add more salt or spices as needed.
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Broil for crispiness: Broiling the meatballs helps achieve a nice golden crust while keeping them juicy inside.
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Let them simmer: Allowing the meatballs to simmer in the sauce enhances their flavor and ensures they stay moist.
Best Side Dishes for Chicken Piccata Meatballs
Pairing side dishes with Chicken Piccata Meatballs can enhance your meal’s overall taste. Here are some fantastic options:
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Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic complement the tangy flavor of piccata sauce.
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Roasted Vegetables: Seasonal roasted veggies like zucchini and bell peppers bring color and nutrition to your plate.
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Quinoa Salad: A light quinoa salad with cucumbers, tomatoes, and lemon dressing adds freshness beside hearty meatballs.
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Steamed Asparagus: Tender asparagus lightly seasoned offers a crisp texture that balances the richness of the dish.
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Risotto: Creamy risotto flavored with lemon zest pairs beautifully, soaking up any excess sauce from the meatballs.
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Cauliflower Rice: A low-carb alternative that provides a neutral base while still allowing the flavors of chicken piccata to shine through.
Common Mistakes to Avoid
When making Chicken Piccata Meatballs, avoiding common pitfalls can ensure a delicious outcome. Here are some mistakes to steer clear of:
- Overmixing the meat: Mixing the meat too much can lead to tough meatballs. Gently combine the ingredients until just mixed for a tender texture.
- Skipping the broiling step: Broiling adds a lovely golden color and enhances flavor. Don’t skip this crucial step to ensure your meatballs are perfectly cooked.
- Not measuring ingredients precisely: Accuracy in measuring ingredients, especially salt and capers, is key for balanced flavors. Use measuring spoons for best results.
- Using low-quality cheese: Freshly grated Parmigiano Reggiano elevates the dish. Avoid pre-grated cheeses that may contain additives and lack flavor.
- Ignoring the resting time: Allowing the meatball mixture to rest helps flavors meld together. Don’t rush this step; five minutes can make a difference.
Storage & Reheating Instructions
Refrigerator Storage
- Store Chicken Piccata Meatballs in an airtight container.
- They will last up to 3 days in the refrigerator.
Freezing Chicken Piccata Meatballs
- Freeze cooked meatballs in a single layer on a baking sheet before transferring them to a freezer-safe bag or container.
- They can be frozen for up to 3 months.
Reheating Chicken Piccata Meatballs
- Oven: Preheat your oven to 350°F (175°C). Place meatballs on a baking sheet and heat for about 10-15 minutes until warmed through.
- Microwave: Place meatballs on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes or until heated completely.
- Stovetop: Add meatballs to a skillet with a little sauce over medium heat, stirring occasionally until warmed through, about 5-7 minutes.
Frequently Asked Questions
What are Chicken Piccata Meatballs?
Chicken Piccata Meatballs are flavorful chicken meatballs infused with lemon, capers, and Parmesan cheese, served in a delicious sauce.
Can I use ground turkey instead of chicken?
Yes, ground turkey can be used as a substitute for ground chicken in this recipe while maintaining similar textures and flavors.
How do I know when my meatballs are cooked?
Chicken Piccata Meatballs are done when they reach an internal temperature of 165°F (74°C) or when they are golden brown and firm to touch.
Can I make Chicken Piccata Meatballs ahead of time?
Absolutely! You can prepare them in advance and store them in the refrigerator or freezer until you’re ready to cook or reheat them.
Final Thoughts
Chicken Piccata Meatballs offer a delightful twist on traditional Italian flavors. Their versatility allows you to customize them with various herbs or spices. Whether served as an appetizer or main dish, they promise satisfaction. Try this recipe and enjoy the comforting joy it brings!
Chicken Piccata Meatballs
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken Piccata Meatballs are a delightful fusion of juicy chicken, zesty lemon, and savory capers, transforming the classic Italian dish into an irresistible meatball treat. Perfect for family dinners or entertaining guests, these flavorful bites are not only quick to prepare but also versatile enough to be served over pasta, in sandwiches, or as appetizers. With just 15 minutes of prep time and a burst of refreshing flavor from the lemon and capers, this recipe elevates the humble meatball to new culinary heights. Whether enjoyed as a main course or finger food at parties, these chicken piccata meatballs are sure to impress.
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
Instructions
- Preheat the broiler to high. Lightly oil a baking sheet.
- In a mixing bowl, combine torn bread, milk, cheese, and egg; let sit for 5 minutes.
- Stir in shallots, capers, lemon zest, salt, parsley, and ground chicken until just combined.
- Form into 1 1/2 tablespoon-sized meatballs and place on the baking sheet.
- Broil for about 7 minutes until golden brown.
- For the sauce: Sauté shallots in olive oil, add flour, then whisk in broth and lemon juice.
- Simmer sauce with capers for 5 minutes before adding meatballs to coat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
