Chicken Piccata Meatballs Recipe

One pan is used to prepare these chicken piccata meatballs, which are accompanied with a delectable pan sauce consisting of butter, lemon, capers, and white wine. Orzo, rice, or angel hair pasta are all wonderful accompaniments to these dishes.

Ingredients

• Shallots, chopped so finely as two
• 1/4 cup of Parmesan cheese that has been freshly grated
• a quarter cup of half and half
• one cup of bread crumbs, divided into equal halves
• 2 teaspoons of parsley that has been finely chopped and split
• a single huge egg
• two teaspoons of capers, half and half
• One kilogram of ground chicken
• 100 milligrams of kosher salt
• 1/2 teaspoon of black pepper that has been freshly ground
• 1/4 of a teaspoon of powdered garlic
• olive oil, three tablespoons, plus more oil as required
• 25% of a cup of white wine
• 1 and a quarter cups of chicken stock
• half a spoonful of freshly squeezed lemon juice
• a total of three tablespoons of chilled butter, cut into cubes

Directions

Step 1

Take a big bowl and add half of the shallots to it. The egg, Parmesan cheese, half and half, one-third of a cup of bread crumbs, and one tablespoon of parsley should be stirred in. Add one tablespoon of capers that have been roughly chopped to the bowl, and then add ground chicken.

Salt, pepper, and garlic powder should be used as seasonings. Mix everything together in a gentle manner until it is completely integrated.

Step 2

Place the leftover bread crumbs in a dish or work surface that is wide and shallow. The chicken mixture should be formed into twelve meatballs, and each one should be gently coated in bread crumbs to avoid sticking and to assist in shaping the meatballs.

Step 3

In a big, deep skillet, bring the oil to a temperature of medium-high. Put the meatballs in the skillet and cook them for approximately five minutes, flipping them regularly, until they are browned on all sides. If required, add extra oil to the pan. The meatballs should be removed from the pan and placed aside.

Step 4

After adding the remaining shallot and capers to the skillet, continue to cook them for one minute while turning them regularly. After adding the wine and stock, bring the mixture to a boil.

The meatballs should be returned to the skillet, the heat should be dropped, and the sauce should be allowed to simmer until the liquid is reduced by half, stirring regularly, for approximately six to seven minutes.

Step 5

Following the reduction of the sauce, transfer the meatballs to one side of the skillet and decrease the heat to a very low setting. Stirring continually, whisk in the lemon juice and chilled butter until the ingredients are completely combined and the mixture has slightly thickened.

Remove the pan from the heat and stir in the parsley. Combine the meatballs with the sauce and serve them as soon as possible.

Nutrition Value