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Creamy Chicken Piccata Meatballs

Indulge in bite-sized chicken meatballs bathed in a rich, creamy lemon sauce, perfect for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 1 each egg
  • to taste Salt and pepper
Cooking Ingredients
  • 2 tablespoons olive oil for frying
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon capers
  • to taste Heavy cream for desired creaminess

Method
 

Preparation
  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, salt, and pepper. Mix until well combined.
  2. Wet your hands slightly and roll the mixture into 1-inch meatballs.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning to brown all sides.
  2. In a separate bowl, mix together the chicken broth, lemon juice, and capers. Pour this into the skillet after the meatballs are browned.
  3. Reduce heat to medium-low, cover, and let simmer for about 10 minutes until cooked through.
  4. Stir in heavy cream gradually until the desired creaminess is reached, allowing to bubble for 2-3 additional minutes.
Serving
  1. Garnish with parsley and serve over pasta, rice, or with crusty bread.

Notes

For a lighter version, use ground turkey. Store leftovers in an airtight container for 3-4 days or freeze for longer storage. Reheat gently with a splash of broth.