RUSTIC CHICKEN PICCATA MEATBALLS
A new twist at the conventional hen piccata! Those hen piccata meatballs are made with ground chicken and nuzzled in a rich lemon butter sauce. Serve it over pasta, quinoa, or with crusty bread on the facet.
Hen piccata meatballs are a actual thing. They’re soft, seared fowl meatballs rolling around in a creamy, buttery lemon sauce speckled with capers and sprinkled with parsley to complete.
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| RUSTIC CHICKEN PICCATA MEATBALLS |
The garlic is there. The meatballs are soften-in-your-mouth delicious. however for actual though, that sauce. There might also have been a second (or ) of weakness where I slurped it with a spoon, directly from the skillet because it’s lemon butter sauce, and it’s so gosh darn top. However then there was additionally a moment after I went in with a wedge of crust bread.
And these are extra special because I'm able to serve them over egg noodles for after I need a real weekend treat or with a aspect salad for days when I’m looking the carbs.
The bottom for nowadays’s chicken piccata meatball recipe is my go-to bird meatball recipe I’ve been the usage of for years. I’ll tweak it a bit right here and there to fit the flavors inside the sauce.
INGREDIENTS :
MEATBALLS :
- 1/4 cup grated parmesan
- 4 cloves minced garlic
- 1 tablespoon lemon zest
- 3/4 cup panko breadcrumbs
- 1 large egg
- 1/3 cup chopped parsley (plus more)
- 1 1/4 pounds ground chicken (or turkey)
- 1 teaspoon salt + 1/2 teaspoon pepp
SAUCE :
- 4 tablespoons cold butter, cubed
- 3 cloves minced garlic
- 1 tablespoon all-purpose flour (scant)
- 1 1/2 cups low sodium chicken broth
- 1/4 cup capers (plus 2 tsp caper brine)
- 1/4 cup fresh lemon juice
INSTRUCTIONS :
- MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don’t overwork the meat. Roll into 20-22 meatballs using a cookie scoop (affiliate link) or about 1 1/2 tablespoons each.
- SEAR: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We’ll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
- SAUCE: Add 1 tablespoon of butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further. Serve with additional chopped parsley on top if desired.
