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Chicken Piccata Meatballs
Chicken Piccata Meatballs are super flavorful, tender meatballs made with seasoned ground chicken and coated in the most deliciously creamy sauce!
HOMEMADE CHICKEN MEATBALLS IN 30 MINUTES
I need a moment to tell y’all about how amazing these meatballs are. We absolutely devoured these and I am so pleased with how well they turn out. It sounds like it might take a lot of work but it really doesn’t at all. This couldn’t be simpler to make and I promise the payoff is so worth it! This is definitely one of our new favorites and will be on our regular dinner rotation! These Chicken Piccata Meatballs are so delicious. They can be served with pasta, rice, potatoes or even bread, something to soak up that sauce! Even if you have never had chicken piccata in your life and have no clue what it is – you will still want to give this one a try!
FREQUENTLY ASKED QUESTIONS:
Can I add capers like traditional Chicken Piccata? For those who love a traditional Chicken Piccata, you may be wondering where the capers are. I find that most people just aren’t familliar enough with capers to know if they like them or not. So, I didn’t include them. They taste similar to an olive, a bit tangy. If you’re a person who loves capers, you can certainly add them in when you’re making the sauce. Can I use bottled lemon juice instead? Nope. Don’t try it. Step away from the bottled stuff. It tastes more like chemicals and strongly acidic than it does actual lemons. It won’t do this recipe any justice by attempting to make it using that stuff. You really, really need the fresh squeezed lemon juice. If you aren’t a huge fan of lemons, I suppose you could just omit the lemon juice. The lemon juice is really an integral part of a good Chicken Piccatta. Can I use store bought meatballs? If you can find chicken meatballs that aren’t seasoned with other stuff, you could use them. However, I know that it can be hard to find ground chicken meatballs, and when you can find them, they’re usually pre-seasoned with spices that may mess up the flavors in this recipe. So, I tend to just make my own. Why is my cream sauce thin? The sauce may seem a little thin but as it simmers with the meatballs, then thickens more as it begins to cool slightly. What should I serve with these? These meatballs go great with anything soak up the sauce. I like them with pasta, rice, Garlic Breadsticks, slices of Garlic Bread, on a bed of Garlic Mashed Potatoes, etc. Can I use breadcrumbs in the meatball mixture instead? I prefer a slice of bread over breadcrumbs in the meatballs. I think breadcrumbs can sometimes make a meatball taste dry. I do the same thing in my Meatloaf. I think it does a better job keeping them moist (sorry, I know some people hate the word moist but it’s the only appropriate word lol) What’s the best way to store leftover Chicken Meatballs? Keep leftovers in the fridge for 3 days, or freeze for 3 months. Reheat leftovers in the microwave or in a skillet on the stovetop.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
soft white bread – torn and with no crust attached
milk
freshly grated parmesan cheese – you’ll also need some for serving
large egg
small shallot – finely chopped. I love using shallots in recipes where you typically see onion. They are mild so they don’t over power the flavor of the dish, and they add a hint of garlic flavor. So GOOD! But, you can certainly use onion instead. But, I do want to mention to use it sparingly since you don’t want a strong onion flavor in the dish.
lemon zest – as I mention above – lemon is integral in chicken piccata – it is part of the flavor profile. If you don’t think you will like lemon, you can leave it out but for those of you familiar with chicken piccata, the flavors really so work well together.
kosher salt
fresh chopped Italian parsley – optional, but brings a little flavor and some color.
ground chicken – some people, like myself, can get weird about the texture of ground chicken or ground turkey in recipes. I promise this recipe comes out with the perfect texture and no weird consistency.
olive oil
all-purpose flour
low sodium chicken broth – I think low sodium is important in this recipe. You control the level of saltiness that your tastebuds prefer.
heavy cream- in some recipes you can swap this out for other options, but you really need the heavy cream with this recipe. If you’re going through all the hassle of making homemade meatballs, make them right, with the good stuff in the sauce- the heavy cream! I think adding the cream is essential, this helps to thicken the sauce and gives that nice silky texture to the sauce. So I really cannot recommend a substitute here.
lemon juice – fresh squeezed only (no bottled stuff y’all)
HOW TO MAKE CHICKEN PICCATA MEATBALLS:
Preheat the oven broiler to high. Line a sheet tray with parchment paper and set aside. To a large bowl, add the torn white bread, milk, parmesan cheese, egg, shallot, lemon zest, salt, and parsley, and mix well to combine. Add the ground chicken and gently mix until combined, try not to overmix.
The meatballs will be loose, so do your best to form the mixture into 1.5-tablespoon balls and place them on the prepared sheet tray. I used a cookie scoop to help with this. Broil the meatballs until golden brown on top, and keep an eye on them so they don’t burn, for about 10 minutes.
While the meatballs are browning, make the sauce by placing the olive oil into a large skillet over medium heat. Once hot, add the shallot and salt, stir to combine and cook until softened, about 2 minutes. Add the flour and stir it in until absorbed in the oil.
Slowly stream in the chicken broth, followed by the heavy cream while constantly stirring. Add the lemon juice and parsley. Allow to simmer until the meatballs are ready.
Once the meatballs are browned, add them to the sauce, and coat them in the sauce. Simmer for an additional 5 minutes until the sauce begins to thicken slightly.
Serve immediately with more parmesan cheese and parsley for garnish. You can see it’s served here with my Crock Pot Mashed Potatoes.
CRAVING MORE RECIPES?
Crock Pot Swedish Meatballs
Porcupine Meatballs
Crock Pot Mississippi Meatballs
Salisbury Steak Meatballs
Crock Pot Sweet and Sour Meatballs
Crock Pot Honey Garlic Meatballs
Crock Pot Homemade Meatballs and Marinara
Crock Pot Party Meatballs
Crock Pot Grape Jelly Meatballs
Meatball Parmesan Skillet
Bacon Wrapped Meatballs
Print
Chicken Piccata Meatballs
Everything you love about traditional chicken piccata in meatball form with a creamy lemon sauce.
Course Appetizer, Dinner, Main CourseCuisine American
Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes
Servings 18
Calories 87kcal
Author Brandie @ The Country Cook
IngredientsFor the meatballs:½ cup torn soft white bread, no crust2 Tablespoons milk½ cup freshly grated parmesan cheese plus more to serve1 large egg1 small shallot finely choppedzest of 1 lemon½ teaspoon kosher salt2 Tablespoons fresh chopped Italian parsley optional1 pound ground chickenFor the cream sauce:2 Tablespoons olive oil1 small shallot finely chopped½ teaspoon kosher salt1 Tablespoon all-purpose flour1 ¼ cups low sodium chicken broth¼ cup heavy cream2 Tablespoons lemon juice fresh squeezed2 Tablespoons fresh chopped Italian parsley plus more to serve (optional)
InstructionsPreheat the oven broiler to high. Line a sheet tray with parchment paper and set aside.To a large bowl, add the torn white bread, milk, parmesan cheese, egg, shallot, lemon zest, salt, and parsley, and mix well to combine. Add the ground chicken and gently mix until combined, try not to overmix. The meatballs will be loose, so do your best to form the mixture into 1.5-tablespoon balls and place them on the prepared sheet tray. I used a cookie scoop to help with this. Broil the meatballs until golden brown on top, and keep an eye on them so they don’t burn, for about 10 minutes. While the meatballs are browning, make the sauce by placing the olive oil into a large skillet over medium heat.Once hot, add the shallot and salt, stir to combine and cook until softened, about 2 minutes. Add the flour and stir it in until absorbed in the oil. Slowly stream in the chicken broth, followed by the heavy cream while constantly stirring. Add the lemon juice and parsley. Allow to simmer until the meatballs are ready. Once the meatballs are browned, add them to the sauce, and coat them in the sauce. Simmer for an additional 5 minutes until the sauce begins to thicken slightly. Serve immediately with more parmesan cheese and parsley for garnish.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 87kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Sodium: 210mg | Fiber: 0.2g | Sugar: 1g
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