Tasty Chicken Meatballs in Lemon Caper Sauce

Chicken Piccata Meatballs

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4

Delicious chicken meatballs served in a buttery lemon and caper sauce!

Ingredients

For the meatballs:

• 1 pound ground chicken
• 1 small onion, shredded
• 2 cloves garlic, minced or shredded
• 2 tablespoons parsley, chopped (or 2 teaspoons dried parsley)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian herbs (link)
• 1 teaspoon lemon zest
• 2 tablespoons parmigiano reggiano (parmesan cheese), shredded
• 1 large egg
• 1/3 cup bread crumbs (gluten-free for gluten-free)

For the piccata:

• 2 tablespoons butter
• 2 cloves garlic, diced
• 1 tablespoon all-purpose flour (gluten-free for gluten-free)
• 1 cup chicken broth (link)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons capers
• 1 tablespoon butter
• salt and pepper to taste
• 1 tablespoon parsley, chopped

Directions

For the meatballs:

1. Combine all ingredients thoroughly, shape into 2 tablespoon balls, arrange on a baking sheet and bake in a preheated 400F/200C oven until done and lightly browned, about 25-30 minutes.

For the piccata:

2. Heat the butter in a skillet over medium heat, add the garlic and sauté until aromatic, about a minute.
3. Add the flour, stir well and cook for an additional minute.
4. Incorporate the broth, lemon juice, lemon zest, capers, and meatballs, bring the mixture to a boil, lower the heat and let it simmer for a few minutes.
5. Stir in the butter, allowing it to melt into the sauce, season with salt and pepper to taste, mix in the parsley, and savor!

Option: Include 1/2 teaspoon red pepper flakes in the meatball mixture.
Option: Add 1 tablespoon honey to the sauce.
Option: Stir in 1/4 cup heavy/whipping cream into the sauce.
Option: Serve topped with parmesan.
Option: Pair with pasta, rice, or mashed potatoes!