Lemony Chicken Piccata Meatballs
Tender, bite-sized chicken meatballs take a luxurious swim in a vibrant lemon-caper butter sauce. This is chicken piccata, reimagined and redonkulously delicious. Cue applause.
Equipment
Ingredients
For the chicken piccata meatballs
- ½ cup panko breadcrumbs
- 1 large egg
- 1 small shallot, minced
- 2 tablespoons heavy cream
- 2 tablespoons minced capers, drained and rinsed
- 2 tablespoons chopped Italian parsley
- 1 tablespoon lemon zest, (from 1 lemon)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground chicken
- ½ cup all-purpose flour, for dredging (more if needed)
- 3 to 4 tablespoons olive oil, for sautéing
For the lemony piccata sauce
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- 2 tablespoons freshly squeezed lemon juice, more it needed
- 2 to 3 tablespoons capers, drained and rinsed
- 3 tablespoons unsalted butter, cold and cut into pieces
- kosher salt and freshly grated black pepper, to taste
- 2 tablespoons chopped Italian parsley
Instructions
Prepare the meatball mixture
- Combine the ½ cup panko breadcrumbs, 1 large egg, 1 small shallot, 2 tablespoons heavy cream, 2 tablespoons minced capers, 2 tablespoons chopped Italian parsley, 1 tablespoon lemon zest, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a medium bowl. Stir until well mixed.
- Plop the 1 pound ground chicken and gently mix with your hands until just combined—don’t overwork the mixture.
- Sprinkle the ½ cup all-purpose flour onto a small rimmed sheet pan or larger platter.
- Scoop the chicken mixture using a 1-tablespoon scoop, shape each portion into a smooth ball between damp hands, and drop them directly onto the floured sheet pan. (Makes about 30 meatballs.)
- Shake the pan gently back and forth to evenly coat the meatballs with flour.
- Heat the 3 to 4 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Add the meatballs in batches, spacing them apart. Cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into the center of a meatball registers around 150-155°F (65-68°C) (they'll finish cooking in the sauce), 8 to 10 minutes per batch. Transfer to a bowl and cover to keep warm.
Build the sauce
- Carefully pour the 1 cup dry white wine into the hot skillet and use a wooden spoon to scrape up the browned bits from the bottom. Simmer for 2 to 3 minutes to reduce slightly.
- Add the 1 cup low-sodium chicken stock, 2 tablespoons freshly squeezed lemon juice, and 2 to 3 tablespoons capers. Stir to combine. Let the sauce simmer for 4 to 5 minutes to meld the flavors.
- Slide the pan off the heat and swirl in the 3 tablespoons unsalted butter, one piece at a time, until melted and emulsified. Taste and season with salt and pepper. If you'd like a bigger slap of lemon, now's the time.
Assemble and serve
- Return the meatballs to the skillet and turn gently to coat in the sauce. Let them warm through for 1 to 2 minutes.
- Serve the meatballs over thick slices of grilled sourdough bread and spritz with 2 tablespoons chopped Italian parsley.
Notes
- Serve with pan-grilled sourdough. To prepare the bread, brush each slice with olive oil, season generously with kosher salt and freshly ground black pepper, and pan-grill until golden with charred edges. Not feeling bread? These also shine over mashed potatoes, buttered noodles, or oozy, soft polenta.
- Want a thicker sauce? The flour coating on the meatballs, along with what’s left in the pan, naturally thickens the sauce slightly. If you prefer a thicker consistency, you can use a classic French technique called a beurre manié:
- Mix 1 teaspoon of softened butter with 1 teaspoon of flour until smooth, then whisk this paste into the simmering sauce. Simmer briefly until thickened to your liking.
Nutrition
Serving: 1serving | Calories: 501kcal | Carbohydrates: 16g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 680mg | Fiber: 1g | Sugar: 2g