These Lemony Chicken Piccata Meatballs Are Weeknight Easy and So Delicious

These Lemony Chicken Piccata Meatballs Are Weeknight Easy and So Delicious

from bhg.com
Entree
399 kcal / serving

Here we've kept the beloved of classic chicken piccata but transformed the dish into a weeknight-friendly meatball recipe. Serve with a thick ribbon pasta like pappardelle and plenty of freshly grated Parmesan cheese.

Ingredients

  • cooking spray
  • ½ cuppanko (japanese-style breadcrumbs)
  • ⅓ cupfinely chopped fresh flat-leaf parsley
  • ¼ cuphalf-and-half
  • 2 ouncespre-grated parmesan cheese (about 1/2 cup)
  • 1 largeegg, beaten
  • 2 largegarlic cloves, grated (1/2 tsp)
  • 3 tablespoonsdrained capers, chopped
  • 4 teaspoonsgrated lemon zest (from 2 small lemons)
  • 1 teaspoonkosher salt
  • ½ teaspoonblack pepper
  • ½ teaspoononion powder
  • 1 poundground chicken

Directions

  1. 1

    Line a large rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Stir together panko, parsley, half-and-half, Parmesan, egg, garlic, capers, lemon zest, salt, black pepper, and onion powder in a medium bowl until thoroughly combined. Add chicken to panko mixture and stir or mix gently with your hands until just combined.

  2. 2

    Shape chicken mixture into 20 (about 1 1/2-inch) meatballs (about scant 2 tablespoons each). Arrange meatballs evenly spaced apart on prepared baking sheet. Chill 10 minutes.

  3. 3

    Meanwhile, preheat broiler with rack in middle position. Broil meatballs in preheated oven until lightly browned and an instant-read thermometer registers at least 165°F, 8 to 12 minutes.