Chicken Piccata Meatballs
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.
Chicken Piccata Meatballs
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About this Recipe
Craving the bright, zesty flavors of traditional chicken piccata but looking for a fun, weeknight-friendly twist? These Chicken Piccata Meatballs deliver everything you love about the classic dish in an exciting new form, all finished with a luscious creamy lemon sauce. This recipe shines by transforming the beloved piccata experience into tender, flavorful meatballs. The ground chicken is expertly blended with fresh shallot, lemon zest, and Parmesan, ensuring every bite is bursting with savory goodness before it even hits the pan. It's an ingenious way to enjoy a sophisticated flavor profile with approachable preparation. Prepare for incredibly tender chicken meatballs infused with a vibrant lemon and savory Parmesan backbone. These perfectly cooked meatballs are then bathed in a rich, creamy lemon sauce, offering a delightful balance of tang, richness, and savory depth. The result is a comforting yet elegant dish that feels both familiar and excitingly new, perfect for a satisfying dinner. The recipe allows for flexibility with fresh chopped Italian parsley, which is noted as optional for both incorporating into the meatballs and as a final garnish. If you don't have parsley or prefer a simpler flavor profile, you can easily omit it without compromising the core taste of the chicken piccata experience. These Chicken Piccata Meatballs are wonderfully versatile, perfect for soaking up that delicious creamy lemon sauce. Serve them alongside a bed of pasta, fluffy rice, or with crusty bread for a delightful weeknight meal or a charming casual gathering.