Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Mix the meatballs
In a large bowl, combine the bread crumbs, grated Parmesan, lightly beaten egg, garlic powder, salt and pepper. Add the ground chicken and mix lightly but thoroughly. With wet hands, shape the mixture into 1-inch balls (about 24 total).
- 2
Brown the meatballs
In a large skillet, heat 1 tablespoon of the canola oil over medium heat. Brown the meatballs in batches, then drain and remove, keeping them warm. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the minced garlic and cook 1 minute.
- 3
Build the piccata sauce
Add the chicken broth and white wine to the pan and increase heat to medium-high. Cook 1 minute, stirring to loosen the browned bits. Add the drained capers and lemon juice and bring to a boil. Return the meatballs to the pan, reduce heat, and simmer uncovered until cooked through, 5 to 7 minutes, stirring occasionally. Remove from heat and stir in the butter until melted. Finish with a little shredded Parmesan and a squeeze of fresh lemon.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Chicken Piccata Meatballs
Created by: MacroMeals
Ingredients
- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 lb ground chicken
- 2 tbsp canola oil
- 2 garlic
- 1/3 cup chicken broth
- 1/4 cup white wine
- 3 1/2 oz capers
- 1 tbsp lemon juice
- 2 tbsp butter
Instructions
- Mix the meatballsIn a large bowl, combine the bread crumbs, grated Parmesan, lightly beaten egg, garlic powder, salt and pepper. Add the ground chicken and mix lightly but thoroughly. With wet hands, shape the mixture into 1-inch balls (about 24 total).
- Brown the meatballsIn a large skillet, heat 1 tablespoon of the canola oil over medium heat. Brown the meatballs in batches, then drain and remove, keeping them warm. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the minced garlic and cook 1 minute.
- Build the piccata sauceAdd the chicken broth and white wine to the pan and increase heat to medium-high. Cook 1 minute, stirring to loosen the browned bits. Add the drained capers and lemon juice and bring to a boil. Return the meatballs to the pan, reduce heat, and simmer uncovered until cooked through, 5 to 7 minutes, stirring occasionally. Remove from heat and stir in the butter until melted. Finish with a little shredded Parmesan and a squeeze of fresh lemon.