Description
These Speedy Chicken Piccata Meatballs are a flavorful twist on the classic dish, combining juicy ground chicken meatballs with a tangy lemon caper sauce. Perfect for a quick and delicious dinner!
Ingredients
Units
Scale
For the meatballs:
- 1lb/500g ground chicken
- 1/2 cup panko breadcrumbs
- 1/2 cup ricotta cheese (or use 1 egg)
- 1/4 cup parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- A handful of flat-leaf parsley, chopped finely
- 1 teaspoon salt
- Black pepper
- 1 lemon, zested
For the sauce:
- 2 tablespoons butter
- 4 garlic cloves, crushed
- 2 teaspoons bell pepper flakes (or chili flakes)
- 1 tablespoon plain flour
- 1/2 cup of white wine
- 1/2 cup of chicken stock
- 1/4 cup capers
- 1 tablespoon caper brine
- Juice of 1 lemon (approximately 2 tablespoons)
- A handful of flat-leaf parsley
Instructions
- Prepare the meatballs: In a bowl, mix all meatball ingredients until well combined. Form into meatballs and set aside.
- Make the sauce: In a large skillet, melt butter and sauté garlic and bell pepper flakes. Add flour and cook until golden. Pour in wine, stock, capers, brine, and lemon juice. Simmer until thickened.
- Cook the meatballs: Add meatballs to the sauce and cook until heated through, about 10 minutes.
- Serve: Sprinkle with parsley and serve hot.
Notes
- You can serve these meatballs over pasta or with crusty bread for a complete meal.
- Feel free to adjust the level of spiciness by adding more or less chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg