Description

Classic chicken piccata meets the comfort of homemade meatballs in this irresistible dish.

Ingredients

Scale

For the Meatballs:

1 lb ground chicken
½ cup grated Parmesan cheese
½ cup breadcrumbs (Italian-style or panko)
1 egg
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
1 tbsp olive oil (for frying)

For the Piccata Sauce:

2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 cup chicken broth
½ cup dry white wine (or more broth)
Juice of 1 lemon
2 tbsp capers
1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Make the Meatballs

In a large bowl, mix ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, pepper, and Italian seasoning until well combined. Roll into 1-inch meatballs.

Step 2: Cook the Meatballs

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning to brown on all sides, about 8-10 minutes total. Transfer to a plate and set aside.

Step 3: Make the Sauce

In the same skillet, add butter and olive oil. Sauté garlic for 30 seconds, then pour in chicken broth and white wine, scraping up any browned bits from the bottom. Stir in lemon juice and capers. Simmer for 5 minutes.

Step 4: Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix cornstarch with water and stir it into the skillet. Let simmer for 2 more minutes until slightly thickened.

Step 5: Finish and Serve

Return meatballs to the skillet and coat them in the sauce. Simmer for 5 more minutes until heated through. Garnish with fresh parsley and serve over pasta, rice, or mashed potatoes.