Try chicken piccata meatballs for a quick, easy, and healthy twist on traditional chicken piccata! It’s bursting with bright, summery flavors and comforting textures.
In a large bowl, mix together the parmesan, panko, kosher salt, garlic powder, chopped parsley and lemon zest. Then add in the ground chicken and gently mix, don’t overmix.
Usig a 1-inch cookie scoop, scoop out the meatballs on a baking sheets lined with plastic wrap (for easy clean up). Once you’ve scooped out all the meatballs. Dampen your hands with water, roll the meatballs between your palms.
Heat a medium pan over medium heat and add the olive oil.
Add the meatballs, turning every few minutes to ensure even cooking. Cook for about 6 minutes and then remove the meatballs from the pan to a plate.
In the same pan, add butter and garlic and let it cook over medium heat for 1 minute, then whisk in flour. Cook for another 1 minute.
Slowly whisk in chicken broth, caper brine, and lemon juice. Add in the capers. Simmer sauce for 6-7 minutes, it will thicken as it cooks. Season with salt.
Add in the meatballs, cover with a lid, and let them simmer on low for 5 minutes, turning halfway.
Remove from heat, add in the thinly sliced lemons and top with chopped parsley. Enjoy over mashed potatoes, rice or quinoa.
Notes
Storage & reheating
Follow these simple storage and reheating tips to keep your meatballs fresh for longer:
Fridge: Store piccata meatballs in the fridge for 3-4 days in an airtight container.
Freezer: Once fully cooled, you can store your meatballs in the freezer for 3 months. Just keep them in a freezer-safe container for optimal storage.
Reheating: To reheat chicken piccata meatballs, warm them in a saucepan over low-medium until warmed through.