Best 2 Chicken Piccata Meatballs Recipes

Chicken piccata meatballs are a delicious and easy-to-make dish that is perfect for any occasion. They are made with ground chicken, bread crumbs, Parmesan cheese, and herbs, and are then coated in a flavorful lemon-butter sauce. Chicken piccata meatballs can be served as an appetizer, main course, or side dish, and are sure to be a hit with everyone who tries them. If you are looking for a new and exciting way to enjoy chicken piccata, then you should definitely give this recipe a try.

Here are our top 2 tried and tested recipes!

CHICKEN PICCATA MEATBALLS

Chicken Piccata Meatballs image

The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you'd like, or stick toothpicks in them for appetizers. -Dawn Collins, Rowley, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
2 tablespoons canola oil, divided
2 garlic cloves, minced
1/3 cup chicken broth
1/4 cup white wine
1 jar (3-1/2 ounces) capers, drained
1 tablespoon lemon juice
2 tablespoons butter
Shredded Parmesan cheese and lemon wedges

Steps:

In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls., In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. In the same skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 1 minute. , Add broth and wine to pan; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Add capers and lemon juice; bring to a boil. Add meatballs. Reduce heat; simmer, uncovered, until meatballs are cooked through, 5-7 minutes, stirring occasionally. Remove from heat; stir in butter until melted. Sprinkle with Parmesan cheese and serve with lemon wedges.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

CREAMY LEMON PICCATA SAUCE WITH CHICKEN MEATBALLS

Creamy Lemon Piccata Sauce with Chicken Meatballs image

This recipe comes from a friend, and it is delicious, the family loved it! Easy to make.

Provided by Lee Thayer

Categories Chicken

Time 25m

Number Of Ingredients 9

Ingredients

3 Tbsp butter
1 Tbsp all purpose flour
1 c chicken broth
1 c whipping cream
1/4 c lemon or lime juice
1/4 c capers, drained
salt and pepper, as desired
500 g chicken meatballs, of your choice (1 lb)
500 g cooked spaghetti or pasta of choice (1 lb)

Steps:

1. For the meatballs, your choice, freshly made, baked, or frozen (thawed).
2. Heat a pot of salted water to a boil, when boiling, add the spaghetti and cook until tender. Drain. While the water is heating you can proceed on with the rest of the steps.
3. In a non stick pan, add 1 tablespoon of cooking oil, your choice, when hot, brown the meatballs. Work in batches if needed and as they are browned, remove to a plate and set them aside. (I used my baked chicken meatballs.)
4. Reduce the heat to medium and wipe out the pan, add the butter. When the butter is melted, add the flour and mix into the butter, whisk constantly and cook for about 1 minute, now add the broth, lemon or lime juice, and the whipping cream, and whisk together.
5. When the sauce is at a simmer, add the meatballs. Simmer for 5-8 minutes or until the sauce is starting to thicken, if using freshly made meatballs, check one to make sure it is cooked through. Taste the sauce and season with salt and pepper as desired.
6. When the sauce is thickened as desired, stir in the drained capers, let cook 1 more minute, remove from heat. (I added some chopped White Crab mushrooms as well, but that is just me.)
7. Serve over cooked pasta of your choice and garnish with Parmesan cheese. Enjoy.

Tips:

To ensure the meatballs are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
If you don't have a meat thermometer, cook the meatballs until they are no longer pink in the center.
For a crispier meatball, brown them in a pan before baking them in the oven.
To make the sauce, use a good quality white wine. A dry white wine, such as Pinot Grigio or Sauvignon Blanc, will work well.
If you don't have white wine, you can substitute chicken broth or water. However, the sauce will not have as much flavor.
Serve the meatballs over pasta, rice, or mashed potatoes. They can also be served as an appetizer or snack.

Conclusion:

Chicken piccata meatballs are a delicious and easy-to-make dish that is perfect for any occasion. They are made with simple ingredients and can be prepared in under an hour. The meatballs are tender and juicy, and the sauce is flavorful and tangy. Serve them over pasta, rice, or mashed potatoes, or enjoy them as an appetizer or snack. No matter how you choose to serve them, chicken piccata meatballs are sure to be a hit!