Chicken Piccata Meatballs

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These chicken piccata meatballs are a tasty spin off the classic chicken breast version. - made entirely in one skillet and incredible piled over hot angel hair pasta!

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 347kcal

Ingredients

Chicken Meatballs

1 lb ground chicken
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 medium clove garlic, minced
1 large egg
1 tablespoon olive oil
1 tablespoon unsalted butter

Lemon Sauce

2 medium cloves garlic, minced
1/3 cup white wine
2 tablespoons capers, finely chopped
1 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 tablespoons minced fresh parsley
Hot angel hair pasta for serving

Instructions

Chicken Meatballs

In a large bowl, combine ground chicken, breadcrumbs, salt, pepper, parsley, garlic, and egg. Scoop mixture into 1-in meatballs and place on a baking sheet.
In a large stainless steel or cast iron skillet over medium-high heat, heat olive oil and butter and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown. Transfer meatballs to a clean plate and set aside.

Lemon Sauce

Heat same pan over medium heat. Add garlic and saute in remaining pan drippings until just fragrant (about 1 minute) Add wine and capers to pan and use a wooden spoon to scrape up browned bits on the bottom of pan. Simmer wine until reduced in half.
Add chicken broth and meatballs to pan, cover, and let simmer in sauce over medium heat until meatballs register 165F and sauce is slightly thickened, about 5-10 minutes of cooking. Add butter and swirl pan to incorporate butter until melted.
Squeeze lemon juice over top of meatballs and gently fold into sauce. Sprinkle lemon zest and parsley over top. Serve meatballs and sauce over hot angel hair pasta. Enjoy!

Notes

Storing Instructions

Store meatballs in refrigerator up to 6 days.

Nutrition