Chicken Piccata Meatballs
Everything you love about traditional chicken piccata in meatball form with a creamy lemon sauce.
Ingredients
- ½ cup torn (soft white bread, no crust)
- 2 Tablespoons milk
- ½ cup freshly grated parmesan cheese (plus more to serve)
- 1 large egg
- 1 small shallot (finely chopped)
- zest of 1 lemon
- ½ teaspoon kosher salt
- 2 Tablespoons fresh chopped Italian parsley (optional)
- 1 pound ground chicken
- 2 Tablespoons olive oil
- 1 small shallot (finely chopped)
- ½ teaspoon kosher salt
- 1 Tablespoon all-purpose flour
- 1 ¼ cups low sodium chicken broth
- ¼ cup heavy cream
- 2 Tablespoons lemon juice (fresh squeezed)
- 2 Tablespoons fresh chopped Italian parsley (plus more to serve (optional))
Directions
- 1
Preheat the oven broiler to high. Line a sheet tray with parchment paper and set aside.
- 2
To a large bowl, add the torn white bread, milk, parmesan cheese, egg, shallot, lemon zest, salt, and parsley, and mix well to combine.
- 3
Add the ground chicken and gently mix until combined, try not to overmix.
- 4
The meatballs will be loose, so do your best to form the mixture into 1.5-tablespoon balls and place them on the prepared sheet tray. I used a cookie scoop to help with this.
- 5
Broil the meatballs until golden brown on top, and keep an eye on them so they don’t burn, for about 10 minutes.
- 6
While the meatballs are browning, make the sauce by placing the olive oil into a large skillet over medium heat.
- 7
Once hot, add the shallot and salt, stir to combine and cook until softened, about 2 minutes.
- 8
Add the flour and stir it in until absorbed in the oil.
- 9
Slowly stream in the chicken broth, followed by the heavy cream while constantly stirring.
- 10
Add the lemon juice and parsley. Allow to simmer until the meatballs are ready.
- 11
Once the meatballs are browned, add them to the sauce, and coat them in the sauce. Simmer for an additional 5 minutes until the sauce begins to thicken slightly.
- 12
Serve immediately with more parmesan cheese and parsley for garnish.