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Chicken Piccata Meatballs

The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you'd like, or stick toothpicks in them for appetizers. —Dawn Collins, Rowley, Massachusetts
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    2 dozen

Ingredients

  • 1/2 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground chicken
  • 2 tablespoons canola oil, divided
  • 2 garlic cloves, minced
  • 1/3 cup chicken broth
  • 1/4 cup white wine
  • 1 jar (3-1/2 ounces) capers, drained
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • Shredded Parmesan cheese and lemon wedges

Directions

  • In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls.
  • In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute.
  • Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges.
Nutrition Facts
1 meatball: 63 calories, 4g fat (1g saturated fat), 24mg cholesterol, 193mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

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Reviews

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Average Rating:
  • dcdawnmarie
    Apr 29, 2020

    Easy to make. Flavorful! Love the unique spin on the traditional chicken piccata. They are like potato chips you cant just have one. Yum!

  • lshaw
    Apr 28, 2020

    Made these as an appetizer for New Years's Eve for husband, myself, and another couple--we all loved them! Not the same old sweet-sour meatballs--yes, those are good too but I get tired of them--this was different with upscale Mediterranean flavors. Try these for a party (or dinner)!

  • Linda
    Mar 2, 2020

    Made this recipe last week. Finished the meatballs but things came up so I froze them until tonight. Needed a quick dinner - didn’t have time to cook so threw them in a pan and cooked them in my favorite jarred red sauce while I made pasta and a salad. They were really good. Recipe is a keeper.

  • shawnba
    Jan 30, 2020

    This was really good, and easy. I did bake the meatballs rather than frying them, but otherwise, no changes. This is definitely a keeper. VFE

  • Butcher2boy
    Jan 15, 2020

    BRAVO. I have never heard of Chicken Piccata before until I read this recipe. It sounded interesting. We absolutely loved this and will make again. We were snowed in and grounded up our own chicken breast, which was dry, but I think it was because it didn't have any fat on the breasts. Will try it with store bought ground chicken. My husband wants more of a Stroganoff gravy over noodles. So, that's our next plan.

  • annrms
    Jan 4, 2020

    Made this delicious recipe last night. Doubled the sauce to use over noodles. Should have tripled it. Some of the lemony sauce soaked into the meatballs as they finished cooking making them delightfully lemony. Loved the sharpness of the capers and the creaminess of the Parmesan cheese melted over the top. I didn't use any more lemon when serving.

  • LISA
    Dec 28, 2019

    I made these for a Christmas app and everyone loved them. I added about a 1/4 cup extra breadcrumb and I doubled the sauce. Very tasty, I would recommend making these as an app or a meal.