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

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

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 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