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Chicken Piccata Meatballs

Name: Chicken Piccata Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots; 1/4 cup grated Parmesan cheese; 1/4 cup half and half; 1 cup seasoned bread crumbs; 2 tablespoons finely minced parsley; 1 large egg; 2 tablespoons capers; 1 pound ground chicken; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 3 tablespoons olive oil; 1/4 cup white wine; 1 1/4 cups chicken stock; 1 1/2 tablespoons fresh lemon juice; 3 tablespoons butter, cut into cubes

4 servings

servings

15 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

2 shallots

1/4 cup grated Parmesan cheese

1/4 cup half and half

1 cup seasoned bread crumbs

2 tablespoons finely minced parsley

1 large egg

2 tablespoons capers

1 pound ground chicken

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

3 tablespoons olive oil

1/4 cup white wine

1 1/4 cups chicken stock

1 1/2 tablespoons fresh lemon juice

3 tablespoons butter, cut into cubes

Directions

Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg. Roughly chop 1 tablespoon capers and add to the bowl; add ground chicken. Season with salt, pepper, and garlic powder. Mix gently together until everything is well incorporated.

Add remaining bread crumbs to a work surface or shallow dish. Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs.

Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary. Remove meatballs from skillet and set aside.

Add remaining shallot and capers to the skillet and cook stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.

Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low. Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately.

Nutrition

Serving Size

Calories

624 kcal

Total Fat

38 g

Saturated Fat

13 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

204 mg

Sodium

1223 mg

Total Carbohydrate

32 g

Dietary Fiber

3 g

Total Sugars

6 g

Protein

37 g