These Chicken Piccata Meatballs are seriously good and keto-friendly! Perfectly pan seared chicken meatballs are swimming in a rich luscious lemon sauce. An easy and quick ground chicken recipe! Serve it with pasta or mashed cauliflower.
Be sure to try my classic Chicken Piccata or Salmon Piccata!
What Is Chicken Piccata?
Chicken piccata is a dish made of pan seared chicken/ veal cutlets, topped with a lemon butter caper sauce. It is usually served over pasta, mashed potatoes or cauliflower mash if you are on a keto diet.
But it also goes really well with roasted asparagus, steamed broccoli or roasted potatoes. This meatball version takes this Italian-American dish up to a whole new level of deliciousness! Never tried Chicken Piccata meatballs? Today is the day!
How to Make Chicken Piccata
It is a quick and easy recipe! It will be on your table in less than 30 minutes.
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- Mix all the ingredients for meatballs except egg and ground chicken.
- Add the mixture to the ground chicken, followed by egg. Mix just until combined!
- Roll the mixture into meatballs and sear them until golden brown and cooked through.
- Transfer to a plate and cover with foil to keep them warm.
How To Sear Chicken
Use an ice cream scooper or meat baller to scoop the mixture and roll into meatballs with your wet hands. This guarantees even cooking as the meatballs will have the same size and shape. Sear chicken meatballs over medium high heat in a non-stick pan to prevent sticking. It takes about 10 minutes for them to get cooked. You can use the meat thermometer to check their internal temp. It should be 165 F/ 75 C.
How To Make Chicken Piccata Sauce
It is one of the easiest but yet so flavorful sauces. To make it, simply melt butter in the same pan. Add the garlic cloves and sauté until fragrant 50-60 seconds. Then, stir in the chicken broth, corn starch mixture and cook until the sauce thickens. Finally, add capers. Return the cooked meatballs and allow the sauce simmer further for 1-2 minutes. Adjust salt and pepper.
Still looking for Chicken Piccata recipe? Try these!
Easy Chicken Piccata in Creamy Sauce- creamy version of traditional Piccata
Chicken Piccata with Capers- a classic Piccata dish
If you make these Chicken Piccata Meatballs be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
CHICKEN PICCATA MEATBALLS
Ingredients
- Meatballs
- Olive oil-2 tbsp.
- Garlic cloves minced- 1 tsp.
- Parmesan cheese grated- ⅓ cup
- Lemon zest- 1 tbsp.
- Fresh parsley finely chopped- 3 tbsp.
- Cracked black pepper- ½ tsp.
- Nutmeg-⅛ tsp.
- Onion powder- 1 tsp.
- Italian seasoning- 1 tsp.
- Salt- ½ tsp or to taste
- Ground chicken -2 lbs 1 kg
- Piccata Sauce
- Unsalted butter- 4 tbsp.
- Garlic cloves minced- 1 tsp.
- Chicken broth/stock low sodium-2 cups
- Cracked black pepper- ½ tsp.
- Lemon juice-⅓ cup
- Cornstarch - 1 tbsp mixed with 2 tablespoons of water
- Capers - ¼ cup
- Fresh parsley- 1 tbsp.
Equipment
Instructions
- Meatballs
- In a small bowl combine all the ingredients for meatballs except egg and ground chicken.
- Add the mixture to the ground chicken, followed by the egg and mix with your hands just until combined. Don't overmix!
- Using an ice cream scoop, scoop the meat mixture and roll into meatballs with your hands.
- Heat 2 tbsp of vegetable oil in a non stick pan over medium high heat. Sear meatballs about 10 minutes (5 minutes per side) or until cooked through. Alternatively you can shake the pan instead of flipping meatballs. Once they are cooked, transfer to a large plate and cover with foil while making the sauce.
- Piccata Sauce
- In the same pan melt butter and add garlic. Cook garlic until fragrant, about 50-60 seconds.
- Pour the chicken broth, followed by the cornstarch mixture and lemon juice. Season with crack black pepper and adjust salt to your liking. Cook until the sauce thickens slightly.
- Add capers and return the cooked meatballs back to the pan. Allow to simmer for 2 minutes.
- Garnish with fresh parsley.
Video
Nutrition
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